- 250g golden syrup
- Juice of 1/2 lemon
- 75g dried white breadcrumbs
- 25 cornflakes
- For the pastry
- 300g plain flour, plus extra for dusting
- 150g cold butter, cubed
- 1 tbsp cold water
- Pinch of salt
To make the pastry, put the flour, butter and salt in a food processor until the mixture resembles fine breadcrumbs. Use the pulse button to avoid over-working the mixture. Add the water and whizz again for 2-3 seconds until the ingredients begin to stick. Collect the mixture together with lightly-floured hands and knead gently on a floured surface for 20-30 seconds. Shape the dough into a flat disc. Wrap in cling film and chill for 30 minutes before using.
Roll the pastry out on a lightly-floured surface to about 5mm in thickness. Use it to line an 18cm loose-bottomed, fluted flan tin. Preheat the oven to 180°C, gas mark 4.
For the filling, combine the syrup, lemon juice and breadcrumbs in a mixing bowl and then spoon this into the pastry case. Crush the cornflakes lightly with your hands and sprinkle them over the top of the tart. Bake in the preheated oven for 20 minutes until golden brown. Serve with the vanilla ice cream.
Recipe courtesy of Lisa Faulkner