Made with good ol’ cornflakes, this no-pastry tart is scrummily sticky, with a lovely lemon taste to balance its sweetness.
- 120g cornflakes (lightly crushed)
- 25g butter or margarine
- 100g wholemeal breadcrumbs
- 400g golden syrup
- Grated rind and juice of one unwaxed lemon
Preheat oven to 180°C (350°F, gas mark 4).
Place the cornflakes in a plastic bag and lightly crush with a rolling pin.
Melt the butter in a large saucepan over a gentle heat and stir in the cornflakes (reserve 2tbsp for decoration).
Mix well and press into a 20-22cm greased flan dish, building up the sides to form a flan case. Cool in the refrigerator for 15 mins.
Make fine breadcrumbs using a food processor and transfer to the same saucepan used for melting butter.
Add the syrup (reserving 1tsp for topping), grated lemon rind and juice. Stir over a very gentle heat for 2-3 minutes to allow breadcrumbs to swell a little. Pour the mixture into flan case.
Using reserved cornflakes, create a star shape (or shape of your choice) on top of the tart and lightly drizzle 1 tsp of syrup on cereal around the edge.
Bake in a moderate oven at 180°C for 25 mins until golden brown and set.
Run a knife around the edge of the tart whilst still warm. Serve warm or leave to cool.
Use maple syrup or honey mixed with the golden syrup as an alternative. The recipe is particularly good when made with breadcrumbs from Irish soda bread, and is suitable for all cornflake varieties. Use half the above quantities for a small 15cm flan dish.