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Simple Cornflake Tart Recipe – A School Classic! Recipe

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4.3 from 77 reviews

A nostalgic and simple Cornflake Tart recipe, featuring a buttery shortcrust pastry filled with a sweet mix of golden syrup, butter, and crunchy cornflakes atop a layer of raspberry jam. This schooltime classic is baked to golden perfection and perfect served alone or with custard.

Ingredients

Pastry

  • 275g plain flour (2 cups)
  • 125g unsalted butter (cold, cubed) (1/2 cup + 1 tbsp)
  • 3 tbsp sugar
  • 1 large egg
  • 1-2 tbsp cold water

Filling

  • 60g unsalted butter (1/4 cup)
  • 130g golden syrup (1/3 cup + 1 tbsp)
  • 2 tbsp brown sugar
  • 130g raspberry jam (1/3 cup + 2 tbsp)
  • 100g cornflakes (3 ¾ cups)
  • Pinch of salt

Instructions

  1. Make Pastry Base: Add flour and cold cubed butter into a food processor and pulse until mixture looks like breadcrumbs. Alternatively, rub together with hands keeping ingredients cold.
  2. Combine Dry Ingredients: Transfer mixture to an electric mixer bowl, add sugar and whisk briefly to combine.
  3. Add Egg and Water: Create a well in the center, add egg and 1 tbsp cold water, mix on slow with dough hook until starting to come together. Add second tbsp water if too dry.
  4. Form Dough Ball: Shape dough into a ball with hands, handle minimally to avoid overworking.
  5. Chill Dough: Wrap dough ball in cling film and refrigerate for 30 minutes.
  6. Roll and Line Tart Tin: On a floured surface, roll dough to 0.5cm thickness, lay over a 23cm fluted tart tin, press down to line base and sides, leaving about 1-inch overhang, trim excess loosely.
  7. Chill Tart Shell: Prick base with fork, place in fridge for another 30 minutes.
  8. Preheat Oven: Set oven to 190°C (370°F).
  9. Blind Bake Base: Cover pastry with baking paper and baking beans, bake 15 minutes, remove beans and paper, bake 5-10 more minutes until golden.
  10. Trim Edges: While hot, trim excess pastry flush with tart rim using a sharp knife.
  11. Cool Tart Shell: Let tart base cool while preparing filling.
  12. Prepare Filling: In a large saucepan, gently heat butter, golden syrup, brown sugar, and pinch of salt over low-medium heat until melted and combined.
  13. Mix in Cornflakes: Remove pan from heat and stir in cornflakes coating them thoroughly.
  14. Spread Jam: Evenly spread raspberry jam over cooled tart base.
  15. Add Cornflake Mixture: Spoon and distribute cornflake mixture on top of jam layer.
  16. Bake Tart: Bake tart for 5-7 minutes until cornflakes are lightly toasted.
  17. Cool and Serve: Allow tart to cool slightly before slicing. Serve alone or with custard.

Notes

  • Use cold butter for a flakier pastry texture.
  • Rolling dough evenly ensures uniform baking.
  • Blind baking prevents a soggy bottom when adding moist filling.
  • Use baking beans or dried rice for blind baking to keep pastry shape.
  • You can substitute raspberry jam with any preferred fruit preserve.
  • Serve with warm custard for an authentic schooltime treat.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://justsosavory.com/simple-cornflake-tart-recipe-a-school-classic-recipe/