Easy Cornflake Tart Recipe
Enjoy this easy cornflake tart, a simple family dessert made with a few ingredients. The combination of a pastry case and jam base creates a delightful treat, especially when served with custard.
Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Easy
Servings: 8-10
Ingredients
- 320 g ready-rolled shortcrust pastry
- Plain flour, for dusting
- 50 g butter
- 125 g golden syrup
- 25 g light brown soft sugar
- 100 g cornflakes
- 125 g strawberry or raspberry jam
- Custard, for serving
Method
Step 1
Preheat the oven to 180°C (160°C fan or gas mark 4). Unroll the pastry and roll it out briefly on a lightly floured surface until it fits a 23cm loose-bottomed tart tin. Use the rolling pin to transfer the pastry into the tin, pressing it into the corners and sides. Trim the excess pastry, leaving a small overhang.
Step 2
Line the pastry with baking parchment and fill it with baking beans or uncooked rice. Bake for 15 minutes. Afterward, remove the parchment and beans, baking for an additional 5-10 minutes until the pastry is just golden. Remove from the oven and trim edges if necessary using a serrated knife.
Step 3
In a small pan, heat the butter, golden syrup, and brown sugar with a pinch of salt. Stir frequently until melted and smooth. Fold in the cornflakes, ensuring they are well-coated in the mixture.
Step 4
Spoon the jam into the cooked pastry base and spread it evenly. Pour the cornflake mixture over the jam, pressing down gently to cover the jam completely. Return the tart to the oven and bake for another 5 minutes until the cornflakes are golden. Allow to cool until just warm, then slice and serve with custard.
Earlier SSP told how to make a peach pie.