Corn Flakes, Orange and Pecan Lattice Tarts

2 sheets shortcrust pastry

1/3 cup golden syrup, warmed

1 teaspoon finely grated orange rind

2 cups Kellogg’s Corn Flakes

½ cup pecans, chopped coarsely

1 egg, beaten lightly

Tip:

You can use the same ingredients to make one whole tart. Line a greased 22 cm pie dish with one of the pastry sheets; follow step 2. Fill tart case with Kellogg’s Corn Flake filling; cut remaining pastry into strips and make lattice top. Bake uncovered, in moderate oven about 25 minutes until browned.

Method:

Grease six individual 10 cm fluted loose-bottomed tart tins. Cut each pastry sheet into four squares; line tins with six of the square, reserve remaining two. Press pastry into sides of tins; trim edges, prick all over with fork. Cover; refrigerate for 20 minutes. Preheat oven to moderate (180˚C/160˚C fan-forced). Place tins on oven tray; cover pastry with baking paper, fill with dried beans or rice. Bake, uncovered, in moderate oven 10 minutes. Remove paper and beans carefully from tins; bake in moderate oven about 5 minutes or until tart shells brown lightly. Cool to room temperature. Combine syrup, rind, Kellogg’s Corn Flakes and pecans in medium bowl; divide mixture between tart shells. Cut remaining pastry into 1 cm strips. Twist each strips and lay across filling to form a criss-cross pattern. Brush pastry with egg. Bake, uncovered, in moderate oven about 20 minutes until browned. Stand 5 minutes before removing from tins. Serve warm with crème fraiche or vanilla ice cream if desired.