Cornflake Tart Recipe

Short crust Pastry:

• 180g of Flour
• 40g of Margarine
• 40g of Lard
• 30ml of Water

Filling:

• 110g of Syrup
• 80g of Cornflakes
• 110g of Red Jam (strawberry or raspberry)
• 40g of Margarine
• 30g of Sugar

1. Line the tray with the short crust pastry and crimp the edges.
2. Prick the pastry and bake the tray blind, for approximately 20 minutes at 200C.
3. Melt the margarine, sugar and syrup in a double saucepan, and then stir in the cornflakes.
4. Spread a thin layer of jam over the pastry and place the cornflake mixture on top.
5. Return the tarts to the oven for 5 minutes to allow the mixture to set.