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Crush the custard creams either in a bag, using a rolling pin to bash, or in a food processor, whizz them for a few seconds. Pour into a large bowl.
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Melt the butter either on the hob or in the microwave in 15 second blasts until just melted, then pour into the biscuit crumbs and mix well.
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Press the mix into an 8x8 square tin lined with clingfilm. Place in the fridge for at least an hour to go hard.
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Once the base has sent, leaving the biscuit base in the tin, spread over jam, covering the entire base.
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Melt the second lot of butter and mix with golden syrup pour into a large bowl along with the cornflakes and press quite firmly onto the top of the jam. Return to the fridge for at least an hour to set.
Gluten Free Cornflake Tart Slice
Back to all recipes.A popular old school pudding, Cornflake Tart, though we never had it in our school and still look at people oddly when they talk about it! In this slightly twisted gluten free recipe I have made it into a slice. A simple gluten free custard cream base topped with lashings of jam and a crunchy gluten free cornflake topping! An easy make for anyone to do.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 2 Hours
- This recipe makes 16 squares
This recipe contains:
- Dairy
Ingredients
Gluten free biscuit base
250g gluten free custard creams
70g unsalted butter
Topping
75g strawberry jam
120g gluten free cornflakes
75g unsalted butter
140g golden syrup
Method
Nutritional Information (Per square)
Cals
Calories
211
Carbs
27g
Fibre
0g
Fat
11g
Sugar
10g
Protein
1g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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