Cornflake Tart

How to Make Cornflake Tart

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1. Rub the cold butter into the flour and sugar with your fingertips until the mixture looks like fine breadcrumbs. Stir in the egg yolk and enough water to bring the dough together, then shape into a flat disc, wrap and chill for 30 minutes.

   Mark done Start 30 min timer

2. Heat the oven to 190°C / 375°F (170°C / 340°F fan). Roll out the pastry on a floured surface to about 3 mm thick and use it to line a 23 cm loose-bottomed tart tin, pressing it into the corners.

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3. Prick the base with a fork, line with baking paper and fill with baking beans. Bake for 15 minutes, remove the paper and beans and bake for 5 minutes more until pale golden.

   Mark done Start 15 min timer

4. Reduce the oven to 180°C / 350°F (160°C / 320°F fan). Spread the jam over the base of the pastry case.

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5. Melt the 60 g of butter with the golden syrup and sugar in a saucepan over low heat, stirring until smooth. Take off the heat and fold in the cornflakes until they are evenly coated.

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6. Spoon the cornflake mixture over the jam and spread it evenly to the edge of the pastry.

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7. Bake for 20 minutes until the topping is golden and crisp. Cool in the tin for 15 minutes before removing and slicing.

   Mark done Start 20 min timer

Tips for Making Cornflake Tart

• Bake the pastry blind first. The wet jam and syrup would turn an unbaked base soggy, and the crisp case is what you want.
• Crush the cornflakes lightly, not to dust. Large pieces make the topping crunchy, and a fine crumb makes it heavy.
• Do not overbake the topping. The syrup goes from golden to burnt quickly, and it hardens as it cools.

What to Serve with Cornflake Tart

• Hot custard
• A pot of tea
• Vanilla ice cream

Storing & Reheating Cornflake Tart

Keeps in an airtight tin for up to 4 days. It is best eaten at room temperature, and can be warmed in a low oven for 10 minutes.

Cornflake Tart FAQ: Common Questions

Cornflake Tart Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.