CRUNCHY NUT CORNFLAKE SLICE
Serves: 6
Total time: 1 hour
YOU NEED:
For the pastry:
150g unsalted butter, cubed
300g plain flour
½ vanilla pod, seeds scraped out
A pinch of salt
Water, as needed
For the filling:
125g raspberry jam
60g unsalted butter
150g golden syrup
25g soft brown sugar
150g honey nut cornflakes
30g salted peanuts, roughly chopped
Hot custard, to serve
METHOD:
Start by making the pastry:
- Add the butter to a bowl with the flour, vanilla seeds and salt.
- Rub the butter into the flour till there are no more clumps of butter left.
- Add a few tablespoons of water to the dough, as needed, and gently bring the dough together into a ball.
- Wrap in clingfilm, flatten and leave to chill for 30 minutes.
- Preheat the oven to 200C/fan 180C/gas mark 6 and have a 23cm fluted tart tin with a loose-bottomed base at the ready.
- Take the pastry out and, on a lightly floured surface, roll out large enough for the pastry to cover the base and sides of the tart tin, with a little bit of an overhang.
- Prick the base of the tart with a fork.
- Line the inside with some baking paper.
- Fill with baking beads or dried lentils/rice and blind bake for 15 minutes.
- Remove the tart from the oven.
- Take out the paper and beads/lentils/rice and bake for another 10 minutes.
- As soon as the tart shell is out, spread a generous amount of the jam all across the base.
Make the filling:
- Now, melt the butter, syrup and sugar in a large pan.
- As soon as the butter has melted, add the cereal.
- Mix till everything is coated and glossy.
- Tip right onto the jam in an even layer.
- Sprinkle over the peanuts and pop back into the oven for 5 minutes
- Take out and now trim off the excess pastry while it is still warm, then leave to cool completely in the tin as this will help to really set the cereal.
- Cut into wedges when cold and serve with hot custard.
