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Served with custard - yummy! Yes topping was made with golden syrup and a shortcrust base! Here is the recipe -

Shortcrust 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 # Line the tart trays with the shortcrust pastry and crimp the edges. # Prick the pastry and bake the cases blind, for approximately 20 minutes at 400F/200C. # Melt the margarine, sugar and syrup in a double saucepan, then stir in the cornflakes. # Spread a thin layer of jam over the pastry cases and place the cornflake mixture on top. # Return the tarts to the oven for 5 minutes to allow the mixture to set.

Serve with lovely hot custard and be transported back to school! Enjoy!

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16y ago

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