To begin, pre-heat the oven to 180°C/355°F.
Line a baking tray with baking paper and set aside.
Dust your work surface with flour. Carefully roll out the shortcrust pastry into a large rectangular shape with a rolling pin.
Gently fold over the outer edges to make a more uniform rectangle, a bit like how you would make pizza crust!
Lay out the pastry on the lined baking tray. Cover the pastry with another sheet of baking paper and place the second baking tray on top. This is an easy way to ‘blind bake’ the pastry to stop the dough from forming any air pockets and giving us a strong foundation for our tart!
Bake the pastry in the oven for 15 minutes.
In a small saucepan, add the margarine, golden syrup, coconut milk powder, and sugar.
Melt the mixture over low heat and whisk together until fully combined.
Place the cornflakes in a large bowl and pour over the mixture. Stir thoroughly to evenly coat each cornflake. Set aside.
Be sure to wear oven gloves for this step! Remove the pastry from the oven and carefully remove the top tray and baking paper.
Spread two tablespoons of golden syrup over the pastry evenly.
Top the pastry with cornflakes and use the back of a spatula or clean hands to spread the mixture evenly.
Place back in the oven for 10 minutes, or until the tart is lightly toasted.
Remove from the oven and allow to cool before serving!
To serve, carefully cut into slices and listen out for that glorious crunch! Enjoy!
