Lemon Cornflake Tart

Method

1. Unroll the pastry and roll out gently on a lightly floured surface until it is just large enough to line a 23cm loose bottomed tin. Gently roll up over your rolling pin and drape over the tin, pressing in to form the shape. Leave a small amount of excess pastry hanging over the rim of the tin to allow for any shrinkage. Chill for 15 mins in the fridge whilst pre-heating the oven to 180°C/160°C fan /Gas 4.

2. Once ready line the pastry case with baking parchment and fill with baking beans. Place in the oven for 15 mins to bake blind before removing, taking out the beans and parchment and returning to the oven for a further 10 mins until light golden. Remove from the oven and trim any excess overhanging pastry with a sharp knife. Set aside.

3. For the filling melt together the butter, honey and sugar in a pan, before adding in the cornflakes and stirring until they are fully coated. Spread the lemon curd over the bottom of the pastry case, top with the cornflake mixture and gently spread out evenly.

4. Put the tart back in the oven for a further 5 mins before leaving to one side to harden slightly before serving.