Classic Cornflake Tart

4 Oct 2016

It's becoming a 'thing' that my sister and I make the dessert every week for our family Sunday dinners, which I'm absolutely loving! It means that we get to try out new things and if they work out well, I get to share them with you guys! One thing we've made that's been a huge hit with everyone at the table is a classic cornflake tart. Because it was such a past fave, we decided to make it one Sunday, and we've made plenty more since then. I'm not sure about other countries, but if you went to school in the UK, you will have definitely tried this at some point in your life. It used to be so exciting when you knew that cornflake tart was a pudding choice after having your school dinners, and there may have even been pink custard to have with it!

If you aren't too familiar with cornflake tart, it is exactly as the name suggests! It's a shortcrust pastry tart, with a layer of jam (usually strawberry), and topped with cornflakes that turn crisp as they bake. It is seriously, seriously delicious. As my mum has a stash of her own homemade raspberry jam, we tend to use that instead of strawberry, which gives the tart a slightly tangier edge whilst still being gorgeously sweet. Of course, if you wanted to mix it up a bit more, you could try all kinds of jam, like apricot, which I think would be amazing in this, personally!

You will need:
1 sheet ready-rolled shortcrust pastry (or you can make your own)
115g golden syrup
85g cornflake cereal
55g butter
25g dark brown soft sugar
100g jam, slightly warmed

  1. Preheat your oven to 200c/gas mark 6. Line a quiche dish with the shortcrust pastry and trim off the excess around the edges. If you need to roll your pastry out, I recommend rolling it until it is around 3mm in thickness.
  2. Prick the base of the pastry case with a fork and place a sheet of foil over the top, before pouring in enough baking weights/dried beans to fill the base. Bake in the preheated oven for around 20 minutes or until lightly golden. If needed, you can remove the foil and beans, and place the tart base in the oven for another 5 minutes,
  3. Whilst this is baking, melt the butter, sugar and golden syrup together in a medium-large saucepan. Once the sugar has dissolved, gently fold in the cornflakes, making sure that all the cornflakes are coated in the syrup.
  4. Remove the pastry case from the oven, remove the foil and weights/beans, and spread some jam over the base. Make this a good layer! There's nothing worse than a cornflake tart with barely any jam. Pour over the cornflakes and arrange so that all the jam is covered.
  5. Bake the tart for an extra 5 minutes to set the cornflakes, before removing from the oven and allowing to cool slightly. 
And you're ready to slice this guy up! I recommend serving this with warm custard for that true primary school feel, and you'll be on to a real winner. It's so quick and simple to make that absolutely anyone could do it, so definitely give it a go. It'd be the perfect pudding to warm you up and give you a bit of nostalgia.

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