Kerrymaid’s Cornflake Tart
This is an old fashioned recipe that will be remembered by your parents and grandparents. It’s a great treat and can be split into smaller portions for improved calorie control.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 45 MINS | 25 MINS | 4 |
Premium Baking Block / Buttery
Ingredients
- For the Pastry:
- 225g (8oz) Plain Flour
- 55g (2oz) Kerrymaid Premium Baking
- 55g (2oz) Vegetable Shortening
- 15g (1/2oz) Caster Sugar
- 25ml (1floz) Water
- For the Filling:
- 175g (6oz) Seedless Raspberry Jam
- 55g (2oz) Kerrymaid Buttery
- 55g (2oz) Caster Sugar
- 25g (1oz) Golden Syrup
- 175g (6oz) Cornflakes
Method
Preheat the oven to 200°C
To make the pastry, sift the flour into a large bowl.
Cut the Kerrymaid Premium Baking and vegetable shortening into cubes and quickly rub into the flour using your fingertips until the mixture resembles breadcrumbs
Sprinkle in the 15g of sugar and water and mix using a round-bladed knife until the mixture begins to stick together in large lumps
Collect the dough together to form a ball. Turn out onto a clean work surface and gently kneed and shape into an even ball, then roll out and use to line a 20–23cm (8- 9in) loose-based flan tin.
Chill for about 30 minutes
Neaten the edges of the pastry and line the pastry case with greaseproof paper and fill with baking beans (or dried beans)
Blind bake in the preheated oven for about 15 minutes.
Remove the beans and paper and return to the oven to dry out for a further 5–10 minutes
Spread the base of the pastry case with jam
Melt the Kerrymaid Buttery, the 55g of sugar and syrup together in a pan, then add the cornflakes and mix.
Spread this on top of the jam, then leave to cool and set
TOP TIP FROM OUR CHEF
- FOR AN EXTRA SPECIAL TREAT WHY NOT SERVE WITH KERRYMAID DOUBLE.
Allergens
- Cereals containing Gluten, Milk, Soya