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Method

1. To make the pastry, combine the flour, butter, icing sugar and salt in a food processor and blitz until the butter has broken down and the mixture looks like breadcrumbs. Drizzle in the milk and pulse until the pastry starts to come together.

2. Tip the pastry out onto a work surface, bring together into a ball and pat down to form a disc. Wrap with cling film and chill for 30 minutes.

3. Unwrap the pastry and roll out on a lightly floured surface, dusting with flour to prevent it sticking, until roughly 32cm/13in in diameter.

4. Dust the pastry with some more flour and roll onto the rolling pin. Unroll it into a 24cm/9½in loose-bottomed tart tin. Gently press the pastry into the corners of the tin and leave any overhang of pastry. Chill the pastry-lined tart tin and preheat the oven to 200C/180C Fan/Gas 6.

5. Once the oven is hot, remove the pastry from the fridge. Take a large square of baking paper, crumple it into a ball, then un-crumple and use it to line the pastry. Fill with baking beans and blind bake the pastry for 15 minutes.

6. Remove the baking paper and baking beans from the tart tin. Return the tart tin to the oven for a further 5–10 minutes, until the base of the tart is lightly golden and the top edges are browned. While the pastry is still hot, trim away the overhanging pastry with a sharp knife.

7. For the filling, heat the butter, golden syrup and salt in a saucepan over a medium heat until the butter has melted. Allow to come to the boil for 1 minute then remove from the heat.

8. Add the cornflakes to the hot syrup, crushing a few handfuls as you add them. Stir until fully coated with the syrup.

9. Spread the jam over the base of the cooked tart pastry. Scrape the cornflake mixture on top and press down to form an even layer.

10. Turn the oven down to 180C/160C Fan/Gas 4 and bake the tart for 5–10 minutes until golden and smelling toasty. Leave to cool before slicing and serving with custard.