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Cornflake Tart

A cornflake tart will always be a school dinner classic, wild handy to make and brings back the best memories. It's nothing special or out of this world when it comes down to the ingredients. But the nostalgia and simplicity is what make it so good. You're transported back to the dinner hall in school and it just tastes as good. That's the magic about food, one bite can take you back to a moment or memory in a split second. This one is comfort in a bowl and firm favourite to roll back the years!

Prep

10m

Cook

30m

Total

40m

homepage-image

Cornflake Tart

A cornflake tart will always be a school dinner classic, wild handy to make and brings back the best memories. It's nothing special or out of this world when it comes down to the ingredients. But the nostalgia and simplicity is what make it so good. You're transported back to the dinner hall in school and it just tastes as good. That's the magic about food, one bite can take you back to a moment or memory in a split second. This one is comfort in a bowl and firm favourite to roll back the years!

Prep

10m

Cook

30m

Total

40m

Ingredients

Method

Turn cooking mode on

Step 1

Add your flour to a food processor along with your butter and blitz until combined. Add your icing sugar and blitz together. The size of your egg can make a big difference so add this gradually and blitz between addition. You want it to just come together into a dough and you may not need all of your egg. 'You can always add more but you can never take it away' as my Nanny would say.

For

8

M

I

For the shortcrust pastry

225

g

Plain flour, plus extra for dusting

150

g

Unsalted butter, chilled and cubed

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Pastry

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