Cornflake tart
Cornflake tart is a classic, retro bake. A delicious buttery pastry base filled with strawberry jam and syrupy coated baked cornflakes. It’ll take you straight bake to your school days!
Cornflake tart, is a classic retro bake filled with nostalgia. You might remember it from your school dinners if you grew up in the UK, although I suspect it’s not on many school lunch menus any more! It’s a sweet pastry base filled with jam and cornflakes – the perfect dessert for those with a bit of a sweet tooth.
If you make it with a sheet of ready made shortcrust pastry, it couldn’t be simpler. It’s also a great way of using up any leftover cornflakes or jam you have in the cupboard.
How can kids help to make a cornflake tart?
If you use a sheet of ready made pastry, this couldn’t be a simpler recipe for kids to help with. They can help to roll out and make the pastry base.
Or if your children are a bit younger, you can put them in charge of the cornflake filling. They can help to measure everything out, and mix the melted butter mixture into the cornflakes.
Once you’re pastry base is made, your kids can
help to fill it with jam and your cornflake mixture. Both these jobs are so easy, even young children and toddlers can help with them.
What can I use instead of baking beans to blind bake the pastry case?
If you don’t have ceramic baking beans, or pie weights, don’t skip the blind baking step. Instead you can use rice, lentils, dried pasta or even sugar.
What can I use instead of golden syrup?
If you don’t have of can’t find golden syrup you can swap it for an equal amount of light corn syrup, honey or even maple syrup.
How long will it keep?
This tart is best eaten on the day you make it (particularly when it’s still warm from the oven.) If you want to keep it for longer, it will keep in an air tight container for a day or two, but it may start to go a bit soggy over time.
What do I serve the cornflake tart with?
You can enjoy the tart as it is, but it’s even more delicious served warm with some custard.
Similar recipes
If you enjoy this cornflake tart, you might enjoy some of these other nostalgic recipes
Treacle sponge
School cake
Jam tarts
Sticky toffee pudding
Brioche bread and butter pudding
Sultana cake
No bake mini chocolate tarts
Lemon tartlets
Peach cobbler
Iced buns
Useful equipment
You might need the following baking tools/gadgets to make this cornflake tart:
Digital scales
Freestanding mixer
Hand held mixer
Rolling pin
Mixing bowl
Baking beans
23cm tart tin
Ingredients
For the tart shell
350g (approx) shortcrust pastry sheet
For the filling
25g soft brown sugar
115g golden syrup
50g butter
100g cornflakes
150g strawberry jam
How to make a cornflake tart
Preheat your oven to 180C / 160C Fan / 350F and lightly grease a 23cm (9 inch) loose bottomed tart tin.
Make the pastry base
Start by getting your kids to help roll out your pastry on a lightly floured work surface so that it’s wide enough to fit a 23cm tart tin, with enough to spare over to go over the sides. We only really needed to roll ours out wider in one direction.
Place your pastry into your tart tin. We find the easiest way of picking it up without ripping it is to roll it gently around your rolling pin, then unroll it into your tin.
Very gently, push the pastry into the edges of your tin. If you’re worried about small fingers poking holes in your pastry, take a little bit from the edge of your pastry, ball it up and use that to press the pastry down.
Trim some of the excess pastry away from the edges, but leave some over hang as it will shrink a little while it bakes.
Blind bake the pastry case
Add a layer of baking or parchment paper to your tart base. If you scrunch it up first, it will lay more easily into the edges of your tart. Add some baking beans, or if you don’t have any, use something like lentils, chick peas or rice.
Blind bake your pastry case for 15 minutes, then remove the baking beans and baking paper and bake for a further 5-10 minutes until it’s starting to turn golden brown.
Remove it from the oven and set it aside to cool slightly.
Using a sharp knife, trim of any excess pastry from the edges of the tart.
Make the cornflake filling
Get your kids to measure out the butter, syrup and sugar and pop them in a small pan. Melt them gently, stirring them until the mixture is nice and smooth.
While your mixture is melting, you can get your kids to measure out the cornflakes and pop them in a large mixing bowl.
Once your butter/syrup mixture has melted, pour it into your mixing bowl and stir it all together until the cornflakes are all coated in the mixture.
Make the cornflake tart
Get your kids to spoon some jam onto the cooled tart tin and spread it out with the back of a spoon or a spatula until there is a nice layer all over the base.
Gently tip the cornflake mixture over the jam and spread it out so there is a nice even layer.
Bake the cornflake tart
Bake your cornflake tart for 5-10 minutes until the cornflakes have just started to turn golden.
Remove it from the oven, leave it to cool for a few minutes then take it out of the tin.
Serve and enjoy.
Cornflake tart
Equipment
- Digital scales
- Freestanding mixer
- Hand held mixer
- Rolling pin
- Mixing bowl
- Baking beans
- 23cm tart tin
Ingredients
For the tart shell
- 350 g approx shortcrust pastry sheet
For the filling
- 25 g (⅛ cup) soft brown sugar
- 115 g (⅓ cup) golden syrup
- 50 g (¼ cup) butter
- 100 g (4 cups) cornflakes
- 150 g strawberry jam
Instructions
- Preheat your oven to 180C / 160C Fan / 350F and lightly grease a 23cm (9 inch) loose bottomed tart tin.
Make the pastry base
- Roll out your pastry on a lightly floured work surface so that it's wide enough to fit a 23cm tart tin, with enough to spare over to go over the sides.Place your pastry into your tart tin. We find the easiest way of picking it up without ripping it is to roll it gently around your rolling pin, then unroll it into your tin.
- Very gently, push the pastry into the edges of your tin. If you're worried about poking holes in your pastry, take a little bit from the edge of your pastry, ball it up and use that to press the pastry down.Trim some of the excess pastry away from the edges, but leave some over hang as it will shrink a little while it bakes.
Blind bake the pastry case
- Add a layer of baking or parchment paper to your tart base. If you scrunch it up first, it will lay more easily into the edges of your tart. Add some baking beans.Blind bake your pastry case for 15 minutes, then remove the baking beans and baking paper and bake for a further 5-10 minutes until it's starting to turn golden brown.Remove it from the oven and set it aside to cool slightly.Using a sharp knife, trim of any excess pastry from the edges of the tart.
Make the cornflake filling
- Measure out the butter, syrup and sugar and pop them in a small pan. Melt them gently, stirring them until the mixture is nice and smooth.
- While your mixture is melting, measure out the cornflakes and pop them in a large mixing bowl.Once your butter/syrup mixture has melted, pour it into your mixing bowl and stir it all together until the cornflakes are all coated in the mixture.
Make the cornflake tart
- Spoon some jam onto the cooled tart tin and spread it out with the back of a spoon or a spatula until there is a nice layer all over the base.Gently tip the cornflake mixture over the jam and spread it out so there is a nice even layer.
Bake the cornflake tart
- Bake your cornflake tart for 5-10 minutes until the cornflakes have just started to turn golden.
- Remove it from the oven, serve and enjoy.
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If you enjoyed this cornflake tart, you might like our other easy pastry recipes as well as our favourite easy bakes for kids.
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