A nostalgic school days dessert that is loved by many.
Made with golden crunchy cornflakes layered on top of sweet strawberry jam and a smooth shortbread base, this cornflake tart is fabulously free from gluten, wheat, dairy and is delicious!
Ingredients
For the Shortbread Pastry:
- 220g GF Plain Flour
- 100g Icing Sugar
- 130g DF Butter
- 1 Tsp Vanilla Extract
For the Cornflake Filling:
- 75g DF Butter
- 100g Golden Syrup
- 220g Free From Cornflakes (I used Nestle ‘GoFree Cornflakes’)
- 150g Strawberry Jam
Instructions
For the Shortbread Pastry:
Preheat the oven to 160 degrees Celcius (fan) / 180 degrees.
Grease a fluted loose-bottomed 9″ tart tin.
In a large mixing bowl, mix together the flour and icing sugar. Once combined, add in the butter and vanilla extract. Mix again until a soft dough is formed.
Press the dough into the pre-prepared tart tin. After this, line your pastry with baking parchment and place your baking beans over the top.
Bake the pastry for 20 minutes (or until golden brown).
Once cooked, carefully remove the baking parchment and baking beans.
Leave to the side and allow the pastry to slightly cool while you make the filling.
For the Cornflake Filling:
In a large saucepan, melt together the butter and golden syrup on a medium heat.
Once melted, turn off the heat and fold in the cornflakes. Make sure the cornflakes are coated in the syrup mixture.
For the Tart:
Spread the strawberry jam evenly over the cooked (and slightly cooled) shortbread pastry.
Pour the cornflake mixture on top of the jam.
Bake the tart for 10 minutes (or until the cornflakes are golden brown and crispy).
Leave to cool before serving.
(In my opinion, this tart is best served with free from whipped cream or custard!)
I look forward to seeing your creations!
Don’t forget to tag #queenofthedesserts and follow me on my Instagram page @queen.of.the.desserts
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