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Cornflake tart on a serving plate.
cookingwithmykids

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: British
Calories: 236
Ingredients Equipment Method

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

Equipment

  • Digital scales
  • Freestanding mixer
  • Hand held mixer
  • Rolling pin
  • Mixing bowl
  • Baking beans
  • 23cm tart tin

Method
 

  1. Preheat your oven to 180C / 160C Fan / 350F and lightly grease a 23cm (9 inch) loose bottomed tart tin.
Make the pastry base
  1. 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.
  2. 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
  1. 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
  1. 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.
  2. 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
  1. 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
  1. Bake your cornflake tart for 5-10 minutes until the cornflakes have just started to turn golden.
  2. Remove it from the oven, serve and enjoy.