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  • Sarah L Samuels

Cornflake Tart

Updated: Jun 6

This is a bake I have been wanting to make for a while as I had some spare pastry I decided to make one.


It’s very simple to make and makes a great dessert for all the family to enjoy.


It’s another classic school dinner dessert and was usually served with custard - do you remember it from school?




It has a delicious shortcrust pastry base, with a layer of jam usually strawberry or raspberry and topped with a syrup and cornflake topping.


I used my homemade strawberry jam in this recipe but you can use any flavour you like or have in the cupboard.



Start by making the pastry - this can be done the day before if you prefer. Put the flour, sugar and butter in a food processor and pulse until the texture of fine breadcrumbs.




Add the egg and mix until the pastry starts to come together.




Form the pastry into a ball and wrap in clingfilm or similar and place in the fridge for at least 30 minutes.




Roll out the pastry and line a 23cm round tart tin.



Put back in the fridge for at least 1 hour before baking.


When ready to bake pre-heat the oven to 180 degrees centigrade (160 fan) Gas Mark 4 and place a baking sheet in the oven to heat up.


Prick holes with a fork all over the base.



Then put a sheet of baking parchment over the top and fill with baking beans.




Bake in the oven on the pre-heated baking sheet for 15 minutes.


Remove the parchment and beans then bake again for 5 minutes until the base is cooked.



Heat the butter, syrup & sugar in a medium sized pan and melt on a low heat until the butter has melted and the sugar has dissolved.



Take off the heat and add the cornflakes and mix .



Spread the jam evenly over the base of the pastry case.



Place the cornflakes on top and gently press down and level.




Bake for 10 minutes - leave to cool and set.



Slice and serve with custard.




Cornflake Tart


Sarah's servings: 10

Sarah's skill: Medium

Baking time: 30 minutes


Ingredients:


Pastry

200g Plain Flour

45g Icing Sugar

100g Cold Butter

1 Large Egg


Filling

75g Unsalted Butter

185g Golden Syrup

40g Light Brown Sugar

150g Cornflakes



Method:


  1. Pastry Put the flour, sugar and butter in a food processor and pulse until the texture of fine breadcrumbs.

  2. Add the egg and pulse until the pastry starts to come together.

  3. Form the pastry into a ball and wrap in clingfilm or similar and place in the fridge for at least 30 minutes.

  4. Roll out the pastry and line a 23cm round tart tin.

  5. Put back in the fridge for at least 1 hour before baking.

  6. When ready to bake pre-heat the oven to 180 degrees centigrade (160 fan) Gas Mark 4 and place a baking sheet in the oven to heat up.

  7. Prick holes with a fork all over the base then put a sheet of baking parchment over the top and fill with baking beans.

  8. Bake the tart case in the oven on the pre-heated baking sheet for 15 minutes.

  9. Remove the parchment and beans then bake again for 5 minutes until the base is cooked.

  10. Heat the butter, syrup & sugar in a medium sized pan and melt on a low heat until the butter has melted and the sugar has dissolved.

  11. Take off the heat and add the cornflakes and mix .

  12. Spread the jam evenly over the base of the pastry case.

  13. Place the cornflakes on top and gently press down and level.

  14. Bake for 10 minutes - leave to cool and set.

  15. Slice and serve with custard.


Equipment Used







Sarah's extra slice......

You could use any flavour of jam you like but I used my homemade strawberry.


Why not try making your own homemade custard to serve with it?







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