Description
An old-school classic, cornflake tart is a tasty, super simple sweet treat that will leave the whole family wanting more.
Ingredients
Units
Scale
- 320g (11oz) ready-rolled shortcrust pastry
- flour, to dust
- 60g (1/4 cup) butter
- 125g (5 tbsp) golden syrup
- 25g (2 tbsp) brown sugar
- 100g (4 cups) cornflakes
- 120g (3/8 cup) raspberry jam or strawberry jam
Instructions
- Preheat the oven to 180°C / 160°C / 355°F / gas mark 4.
- Lightly dust a clean work surface with flour. Unroll the pastry, then flatten it evenly with a rolling pin until its surface is big enough to cover a 23cm loose-bottomed tart tin.
- Lift the pastry over the tin and press into all crevices, ensuring that a small amount of excess pastry hangs over the trim. Trim if necessary.
- You need to blind bake the pastry first. So line the pastry with parchment paper, then fill it with baking beans or uncooked rice.
- Bake for 15 minutes.
- Remove the beans or rice plus the parchment, then continue to bake for another 5 minutes or until the pastry is golden.
- Remove from the oven and trim the excess pastry from the edges.
- Using a large saucepan, heat the butter, syrup and sugar until everything has melted and the mixture is smooth.
- Fold in the cornflakes and ensure everything is coated evenly.
- Spoon the jam onto the base of the cooked pastry, ensuring it’s evenly coated.
- Tip the cornflake mixture on top of the jam layer and gently press down until an even layer is formed.
- Bake the tart for another 5 minutes or until the cornflakes are golden.
- Serve warm with custard. Enjoy!
Notes
- If you have any leftover pastry, you can make extra mini tarts out of it by using a muffin or Yorkshire pudding tin.
- Feel free to play with different jams, such as strawberry or cherry jam.
- For best results, you can make your own shortcrust pastry from scratch. Ready-rolled pastry saves so much time though!
- The tart can be kept in an airtight container at room temperature for 3 days, if it lasts that long!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: English
Nutrition
- Serving Size:
- Calories: 253
- Sugar: 21.1 g
- Sodium: 203.9 mg
- Fat: 6.4 g
- Saturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 46.5 g
- Fiber: 0.7 g
- Protein: 2.9 g
- Cholesterol: 16.7 mg