Easy cornflake tart cut into slices and served with custard

Easy cornflake tart

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 320g ready-rolled shortcrust pastry
  • plain flour, to dust
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
DjBgc
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!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?