Easy cornflake tart cut into slices and served with custard

Easy cornflake tart

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(22 ratings)

Prep: 20 mins Cook: 40 mins


Serves 8-10

Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (10)

  • kcal305
  • fat14g
  • saturates6g
  • carbs41g
  • sugars21g
  • fibre1g
  • protein3g
  • salt0.49g
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  • 320g ready-rolled shortcrust pastry
  • plain flour, to dust
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 125g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 25g light brown soft sugar
  • 100g cornflakes
  • 125g strawberry or raspberry jam
  • custard, to serve


  1. Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.

  2. Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife

  3. Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.

  4. Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.

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Comments, questions and tips

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marklola12's picture
16th Apr, 2020
This pudding is much better with stewed apple which is how it was when I was at little school in the mind to late 80s
6th Jun, 2019
Looks gorgeously old fashioned and delicious. Must try this some time...brings back memories of when my mum used to make it!
Ana Miller's picture
Ana Miller
29th Jun, 2020
What are the 'American' measurements?? I'm Horrible at conversions... Thank you!!!
lulu_grimes's picture
1st Jul, 2020
Roughly - see below. We advent tested this using imperial measurements so they may need some adjusting. I hope this helps. Lulu 11-12 oz pastry 2oz butter 4 1/2 oz golden syrup 1oz soft brown sugar 3 1/2 oz cornflakes 4 1/2 oz jam
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