Cornflake Tart
By: Andrew | Category: Desserts | Tags: Dessert, School Dinner Classic, Tart, Nostalgic, Cornflakes, Jam, Custard, British, Comfort Food, Easy Bake, Crowd Pleaser, Family Favourite
Servings: 6 | Cook Time: 20mins prep - 30mins chill - 30-35mins cook
Added: 12 Apr 2025
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Favourite
Ingredients:
Toggle tbsp/tsp- 175g plain flour
- 135g unsalted butter (85g for pastry, 50g for topping)
- 1 tablespoon icing sugar (optional)
- 1/2 teaspoon vanilla extract (optional)
- 1–2 tablespoons cold whole milk
- 5–6 tablespoons raspberry or strawberry jam
- 25g soft light brown sugar
- 21/2 tablespoons golden syrup
- 100g cornflakes
Instructions:
- Add the flour and icing sugar (if using) to a bowl, then rub in 85g of the butter with your fingertips until it looks like breadcrumbs.
- Stir in the vanilla extract, then add the milk 1 tablespoon at a time, mixing until the dough just comes together.
- Shape the dough into a disc, wrap it in cling film, and chill in the fridge for 30 minutes.
- Preheat the oven to 180°C (160°C fan) if using a metal tin or 170°C (150°C fan) if using a Pyrex or glass dish.
- Roll out the chilled pastry and line a 20–23cm tart tin or shallow dish, then prick the base with a fork.
- Line the pastry with baking paper and fill with baking beans or dry rice.
- Blind bake for 15 minutes (or 17–18 minutes for glass), then remove the paper and beans and bake for another 5 minutes (or 6–7 for glass) until lightly golden.
- Spread the jam evenly over the warm pastry base.
- In a saucepan, melt the remaining 50g butter with the brown sugar and golden syrup over low heat until smooth.
- Take the pan off the heat and stir in the cornflakes, mixing gently until evenly coated.
- Spoon the cornflake mixture over the jam and press down lightly to level the surface.
- Return to the oven and bake for 5–8 minutes until golden and sticky, then let it cool slightly before serving (cool fully if using a glass dish).
Notes
Best served warm with custard.
Raspberry jam adds a tangier contrast than strawberry.
Brown sugar brings extra flavour and chew to the topping—don't skip it.
Glass dishes retain heat longer, so reduce oven temp slightly and let it cool fully before serving.