Recipes Vickys Cornflake Tart, GF DF EF SF NF

 

Recipes Vickys Cornflake Tart, GF DF EF SF NF

Recipes Vickys Cornflake Tart, GF DF EF SF NF

  1. 200 g gluten-free / plain flour
  2. 125 h gold foil-wrapped Stork margarine block and sunflower spread
  3. Cold normal water, a few tablespoons
  4. Blood jam as required
  5. 75 g caster sugar and superfine
  6. seventy-five g Stork marg as above and sunflower spread
  7. 75 g golden syrup
  8. 150 g cornflakes

Recipes Vickys Cornflake Tart, GF DF EF SF NF

  1. Rub the particular margarine and flour collectively to form ‘breadcrumbs’

  2. Add just sufficient water to form a soft money – around 3 tablespoons

  3. Wrap in clingfilm and chill in the particular fridge for half an hour

  4. Preheat the stove to gas 3 or 170C / 340F

  5. Press the money into the bottom of the lined traybake or swiss roll tin (8″× 12″ tin). Prick with the fork

  6. Blind cook for 20 minutes in that case let cool while a person do the next actions – leave the stove on

  7. Dissolve the sugar, margarine plus syrup together inside a pan over a low warmth

  8. Add the particular cornflakes and coat within the mixture

  9. Spread a level layer of jam on the base

  10. Pour the particular cornflake mixture over the particular tart base and pass on out equally

  11. Cook a further a quarter-hour

  12. Let cool fully in that case cut into squares plus serve with warm custard or ice cream