Cornflake tart

    Cornflake tart

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    About this recipe: If you've ever had school dinners in the olden days, you will have tried cornflake tart. This pudding will bring back those happy childhood memories. A shortcrust pastry is topped with strawberry jam and a chewy, sweet cornflake topping. Enjoy hot with custard.

    Makes: 1 tart

    • 1 sheet ready-rolled shortcrust pastry
    • 115g golden syrup
    • 85g cornflake cereal
    • 55g butter
    • 25g dark brown soft sugar
    • 1 small pinch salt
    • 100g strawberry jam, slightly warmed

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6.
    2. Line a quiche dish with the shortcrust pastry. Trim off the excess around the edges. Prick the base of the pastry case with a fork.
    3. Place a sheet of foil into the pastry case and pour in enough baking weights/dried beans to fill the base. Bake in preheated oven for 20 minutes or until lightly golden. (You may need to remove the foil and beans and place back into the oven for 5 minutes).
    4. Meanwhile, in a medium-large saucepan, melt the butter, sugar, golden syrup and salt together. Once the sugar has dissolved, gently fold in the cornflakes, making sure that all the cornflakes are coated in the syrup.
    5. Remove pastry case from the oven, remove the weights/dried beans and spread the base with jam. Pour in the cornflake mixture and level off the mixture with a wet knife.
    6. Bake the tart for an additional 5 minutes or until just set up. Allow to cool slightly before serving with custard.
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