Recipe of Award-winning Vickys Cornflake Tart, GF DF EF SF NF

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys cornflake tart, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Vickys Cornflake Tart, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Vickys Cornflake Tart, GF DF EF SF NF is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have vickys cornflake tart, gf df ef sf nf using 8 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Vickys Cornflake Tart, GF DF EF SF NF:

1. Get 200 g gluten-free / plain flour
2. Make ready 125 g gold foil-wrapped Stork margarine block / sunflower spread
3. Prepare Cold water, a few tablespoons
4. Prepare Strawberry jam as required
5. Make ready 75 g caster sugar / superfine
6. Take 75 g Stork marg as above / sunflower spread
7. Take 75 g golden syrup
8. Get 150 g cornflakes

Steps to make Vickys Cornflake Tart, GF DF EF SF NF:

1. Rub the margarine and flour together to form 'breadcrumbs'
2. Add just enough water to form a soft dough - around 3 tablespoons
3. Wrap in clingfilm and chill in the fridge for 30 minutes
4. Preheat the oven to gas 3 / 170C / 340F
5. Press the dough into the bottom of a lined traybake or swiss roll tin (8"× 12" tin). Prick with a fork
6. Blind bake for 20 minutes then let cool while you do the next steps - leave the oven on
7. Melt the sugar, margarine and syrup together in a pan over a low heat
8. Add the cornflakes and coat in the mixture
9. Spread an even layer of jam over the base
10. Pour the cornflake mixture over the tart base and spread out evenly
11. Bake a further 15 minutes
12. Let cool fully then cut into squares and serve with warm custard or ice cream

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