First up, sift the flour into a bowl and mix in the caster sugar. Pop in the cubed butter and rub into the flour until well blended and the mixture resembles breadcrumbs - you can do this is a food processor if you have one.
Pop in the egg yolk and Vanilla Extract then mix in. Bring the pastry together with your hands, pressing the ingredients together to make a ball, add a 1-2 tbsp of cold water if your mixture is too crumbly this will help it come together. Pop your pastry onto a lightly floured work surface and gently knead to bring together, try not to handle the pastry too much!
Wrap your pastry in cling film and pop into the fridge and allow your pastry to chill and rest for 30 minutes. 10 minutes before your pastry has chilled preheat your oven to 200°C/180°/Gas Mark 6.
Once your pastry has chilled roll out on a floured surface to a thickness approx. ½cm and line a 8” tart tin. Remove any excess overlap pastry and place a sheet of baking parchment over the pastry case and fill with baking beans. Bake for 15 minutes and then remove the baking parchments and baking beans bakes for a further 5-10 minutes until your pastry is golden.
Whilst your pastry is baking let’s make the filling; pop the butter, golden syrup, Vanilla Extract and sugar into a saucepan and melt together. Pop the cornflakes into a large bowl and pour over the melted mixture. Mix together to coat all the cornflakes.
Once your pastry has baked, line the base of the pastry case with jam and then fill with the cornflake mixture pressing down to compact. Pop your tart bake in the oven for 5 minutes.
Once your tart has cooled it’s time to decorate; break your white chocolate into pieces and pop into a microwavable bowl. Melt in the microwave for 30 seconds then stir, continue to melt in 10 second bursts stirring between each burst until it’s melted. Using a spoon drizzle over the tart and finish with a sprinkling of Chocolatey Caramel Crunch!