Method:

• Begin by preheating the oven to 200 degrees (gas mark 6)
• Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
• Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
• Line the flan tin with the pastry
• Using a fork, prick the base of the pastry in several places. Remove any excess pastry
• Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
• Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
• Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the cornflake mixture
• Add the cornflakes to a large bowl and set to one side
• Add golden syrup, golden caster sugar and dairy free butter to a pan. Stir to combine then simmer on a medium heat until the sugar has dissolved and the butter has melted
• Add the golden syrup, sugar and butter to the cornflakes then stir to combine
• Spread the raspberry jam evenly across the base of the pastry then pour the cornflake mixture on top
• Put the tart in the fridge and allow to set. This will take around 2 hours

This recipe serves 8.

Most cornflakes aren’t suitable for vegans as they are fortified with Vitamin D, typically derived from lanolin. There are organic and health-focused brands who don’t fortify their cereals.