CRUNCHY NUT CORN FLAKE TART

SERVES 6

PASTRY

½ Cup + 2 tablespoons

unsalted butter, cubed

2 Cups + 6 tablespoons all-purpose flour

½ Vanilla pod, seeds

scraped out

Pinch of salt

Water, as needed

FILLING

6 Tablespoons raspberry jam

¼ Cup unsalted butter

7 Tablespoons golden syrup or light corn syrup

2 Tablespoons brown sugar

3⅔ Cups honey nut corn

flakes

3 Tablespoons salted peanuts, roughly chopped

Hot custard, to serve

MAKE THE TART

● Start by making the pastry. Put the butter in 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 plastic wrap, flatten, and chill in the fridge for 30 minutes.

● Preheat the oven to 400 F and have a 9-inch fluted tart pan with a removable bottom at the ready.

● Take the pastry out and, on a lightly floured surface, roll out large enough for the pastry to cover the bottom and sides of the tart pan with a little bit of an overhang.

● Lay the dough in the tart pan and gently press it into place, taking care not to stretch the dough. Prick the bottom of the tart with a fork. Line the inside with some parchment 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 10 minutes.

● As soon as the tart shell is out, spread a generous amount of the jam all across the bottom. Now, melt the butter, syrup, and sugar in a large pot. 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 with 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 let cool completely in the pan as this will help to really set the cereal. Cut into wedges when cold and serve with hot custard.