Cornflake Tart
Indulge in the sweetest of treats with this delicious Cornflake Tart. A buttery pastry base with a jammy surprise under a crunchy layer of toasted cornflakes - it's an irresistible combination. Enjoy warm with a dollop of custard for an extra special treat!
Ah, nothing quite brings me the joy of baking more than a good old classic Cornflake Tart! Perfect for special occasions or even a casual afternoon tea, this buttery tart has something for everyone. The combination of a golden-brown shortcrust pastry with sweet and salty melted butter, syrup, sugar and salt, topped with crunchy cornflakes is mouth-watering. Throw in a tart layer of strawberry or raspberry jam and this pastry tart is hard to resist! Not to mention, it only takes an hour to make. Boasting 305 kcal, 14g fat, 21g of sugar and just 0.49g of salt per serving, this sweet treat is heavenly and a little healthier too! So why not whip up a Cornflake Tart and share the love!
Why You’ll Love This Cornflake Tart Recipe
These are all the reasons I'm loving this Cornflake Tart recipe:
It has an irresistible buttery crunch: The combination of crunchy cornflakes and golden syrup creates a unique and irresistible buttery crunch that will have you coming back for more.
It's a quick and easy dessert: This Cornflake Tart is a great go-to option for a quick and easy dessert. With only 20 minutes of prep time and 40 minutes of cooking time, you can have a delicious tart in no time.
It's a crowd-pleaser: Whether you are serving it at an informal dinner party or a formal gathering, this Cornflake Tart is sure to be a crowd-pleaser. The balance of crisp cornflakes, tart jam, and the sweet syrup will be loved by everyone.
Cornflake Tart
Indulge in the sweetest of treats with this delicious Cornflake Tart. A buttery pastry base with a jammy surprise under a crunchy layer of toasted cornflakes - it's an irresistible combination. Enjoy warm with a dollop of custard for an extra special treat!
Ingredients
- 320g ready-rolled shortcrust pastry
- plain flour, to dust
- 50g butter
- 125g golden syrup
- 25g light brown soft sugar
- 100g cornflakes
- 125g strawberry or raspberry jam
- custard, to serve
Instructions
- Step 1: Preheat the oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface until it will fit a 23cm loose-bottomed tart tin. Utilizing the rolling pin, place the pastry over the tin and press into the edges and sides, so that some of the pastry hangs over the rim. Cut off the excess, leaving only a tiny bit over the edge.
- Step 2: Line the pastry case with baking paper and fill it with baking beans or uncooked rice. Bake in the oven for 15 minutes. Take out the parchment and beans, then bake for another 5 to 10 minutes or until the pastry is golden. Cut off any extra pastry from the edges using a serrated knife.
- Step 3: Melt butter, syrup, sugar and salt in a small saucepan while regularly stirring. Incorporate cornflakes to thoroughly coat with the butter mixture.
- Step 4: Spread the jam onto the pre-baked pastry. Even out the surface. Top with the cornflake mixture, making sure to press down so all of the jam is entirely covered. Put the tart back in the oven and bake for another 5 minutes or until the cornflakes are golden and toasted. Remove from the oven and let cool to a lukewarm temperature before cutting and serving with custard.
