Cornflake Jam Tart

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A homemade buttery, flaky crust that is filled with a layer of raspberry jam, and topped with a generous layer of caramel covered Cornflakes!

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On a lightly floured surface, roll the dough out into a 12-inch circle, then gently place into a fluted tart tin. Prick the base all over with a fork, then place in the freezer for 30 minutes.

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Line the pastry crust with parchment paper, and fill with baking beans. Bake for 20 minutes, then remove the paper and beans. Bake for a further 10 minutes.

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Once the crust has cooled, spoon the jam on top and spread out evenly.

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Place the caramels and milk in a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

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Add the Cornflakes and fold in until completely coated.

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Spoon the Cornflake mixture on top of the jam, and gently spread out evenly. Refrigerate for at least 1 hour until the topping is set.

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Get the full recipe list and instructions at the link below!

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