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Preheat oven to 180°C/Fan 170°C/356ºF.
Line the tart tin with the pre-rolled shortcrust pastry and cut off any excess.
Prick all over the base with a fork then freeze for 10 minutes.
Line the pastry with scrunched up baking paper and top with baking beans.
Blind bake for 15 minutes.
Remove the baking paper and beans then bake for 5 more minutes.
Remove again, glaze all over with a little milk (or beaten egg) then bake for a final 5-10 minutes until golden.
Weigh out the golden syrup, butter, dark muscovado sugar and salt into a large bowl.
Microwave in 10 second intervals, stirring until melted.
Mix in the cornflakes and stir to coat.
Spread the jam evenly over the pastry base then top with the cornflake mixture.
Bake in the oven for 5 minutes to set, then allow to cool before serving.