Cornflakes Tart Recipe | Food Dairies | Zarnak Sidwa | Dessert

Method:
Mix flour with salt and add the cold butter and cut it in using a pastry blender or knife, until it resembles breadcrumbs. Add the egg and cold water and knead to form a dough. Let chill an hour wrapped in cling in the fridge and then just before baking, roll it out
To fit a loose-bottomed tart tin. Trim away the excess. Line the pastry with greaseproof paper and fill with baking beans or rice. Bake at 180 degrees c for 15 minutes. Remove the paper and beans, then bake for another 5-10 minutes until just golden. Remove from the oven and let cool. Heat the butter, syrup and sugar with a pinch of salt, until melted and smooth. Fold in the cornflakes to coat in the butter mixture. Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 minutes until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.

Method:
Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes, until the chicken is tender. Shred the chicken and return it to the stock with the noodles, corn, mushrooms, spring onion and soya sauce. Simmer for 3-4 minutes until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chili.