Juliet Sear served up a delicious cornflakes tart with a salted caramel base on Ainsley’s Food We Love.
The ingredients for the pastry; 200g plain flour, 100g unsalted butter and 2/3 tbsp ice cold water.
For the filling: 130g golden syrup, 65g butter(unsalted), 30g light muscovado sugar, 1/4 tsp sea salt, 100g cornflakes and 120g salted caramel spread.
See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating with edible flowers and herbs
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