Cornflake Tart: Like The One You Had At School!
This Cornflake Tart uses 6 basic ingredients and it's exactly like the one you had at school. A shortcrust pastry base spread with strawberry jam and topped with crunchy sticky cornflakes. It's delicious served with hot or cold custard.
Ingredients
- 1 sheet ready rolled shortcrust pastry (or ready made pastry case)
- 4 - 6 tbsp strawberry jam
- 40 g unsalted butter
- 30 g caster sugar
- 110 g golden syrup
- 80 g cornflakes
Instructions
- Preheat the oven to 200ºC/ 180ºC Fan / Gas 6 / 400ºF
- Line a 30cm tart tin with the shortcrust pastry, trimming any excess with a knife. Prick the pastry all over with a fork. Cut a circle of baking paper the same size as the tart and place it on top of the pastry. Tip in the baking beans and put the tart tin in the oven for 20 minutes to blind bake the pastry.
- Leave the pastry to cool for 5 minutes then spread over the strawberry jam and set the tart to one side.
- Add the butter, caster sugar and golden syrup to a saucepan and melt together over a low heat.
- Once melted, remove from the heat and stir the cornflakes in. Mixing well to combine all the ingredients.
- Tip the cornflake filling on top of the pastry tart, use a spatula to spread the filling evenly over the pastry.
- Return the cornflake tart to the oven for 5 minutes.
- Serve with custard.
Video
Notes
- You can use a sheet of ready rolled shortcrust pastry, a ready made sweet pastry case or make your own shortcrust pastry.
- Recipe for homemade shortcrust pastry is in the main blog post above.
- Strawberry jam is traditional but you can use any jam you like.
- Storage: The Cornflake Tart will keep for 3-4 days in the fridge.