Corn Flake Tart - cooking recipe

Ingredients

Pastry
225 g plain flour
55 g butter
55 g vegetable shortening
15 g caster sugar
25 ml water
Filling
175 g jam, any flavour
55 g butter
55 g caster sugar
25 g golden syrup
175 g corn flakes

Preparation

Pastry --.
Sift flour into a bowl. Cut the butter and shortening into cubes and \"rub in\" using thumbs and forefingers until the mix looks like breadcrumbs.
Add sugar and water and mix with a round bladed knife until the mixture sticks in lumps.
Knead and roll out. Use to line a 20 -23 cm loose bottom flan tin. Chill for 30 minutes.
Preheat oven to 200\u00b0C/400\u00b0F.
Line the case with baking parchment and fill with baking beans. Bake blind for 15 minutes then remove the beans and paper and bake for another 5 - 10 minutes.
Spread the base with the jam.
In a pan melt the butter, sugar and syrup together. Stir in the corn flakes and mix well.
Spread the corn flake mix on the jam and allow to set.