Easy Cornflake Tart
Looking for a quick and easy dessert that's sure to impress your family and friends? Look no further than this delicious cornflake tart! Made with shop-bought shortcrust pastry, sweet strawberry jam, and golden syrup, this golden brown beauty is topped with crunchy cornflakes - the ultimate breakfast cereal turned into a mouthwatering dessert. Whether you're looking for a great way to use up leftover cornflakes or just craving a sweet treat, this cornflake tart is sure to hit the spot. Let's get baking!
Equipment
- Baking Beans
Ingredients
- 375 g shop-bought shortcrust pastry you will not need the whole pack
- 90 g golden syrup
- 45 g butter
- 20 g dark brown sugar
- a pinch of salt
- 75 g cornflakes
- 70 g strawberry jam
Instructions
Make Pastry Case:
- Take your shortcrust pastry out of the fridge 15-20 minutes before you wish to start baking. If you try and unroll fridge-cold pastry, it may crack and tear easily.
- Unroll the pastry, and, using a rolling pin, roll it out a little thinner so that you have it large enough to line your tart tin with a loose base.
- Line the tart tin with pastry, making sure to push the pastry into the edges and up against the fluted sides. Using a sharp knife, trim the excess pastry hangs to be flush with the top of the tin.
- Prick the base of the pastry case with a fork and place it in the freezer for 20 minutes.
- In the meantime, preheat the oven to 160° C Fan.
- When the pastry has firmed up in the freezer, crunch up a large piece of baking paper in your hands and line the pastry case with it. Place the baking beans on top and place the shortcrust pastry case in the preheated oven for 15 minutes to blind bake.
- Take the tart out of the oven, lift the beans off together with the baking parchment and return the pastry tart to the oven for a further 5-10 minutes.
- Set the cooked pastry base aside, whilst you make your cornflake mixture.
Make Cornflake Filling:
- In a medium pan, melt the butter, golden syrup and sugar together on low heat. Add a pinch of salt. The sugar should melt and the mixture should be cohesive, but don't let it bubble.
- Add the cornflakes and gently mix everything together, making sure every bit is covered.
Assemble and Bake:
- Spread a thin layer of jam onto the base of the pastry with the back of a spoon. Then spoon the sticky cornflake mixture on top of the jam.
- Return the tart to the oven for 6-8 minutes.
- Let the tart cool down slightly and firm up before serving.
Video
Notes
Cornflake Tart is best served on the day it is made with custard, cream or ice cream.
Nutrition
Calories: 301kcalCarbohydrates: 53gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 16mgSodium: 321mgPotassium: 63mgFiber: 1gSugar: 22gVitamin A: 411IUVitamin C: 4mgCalcium: 12mgIron: 5mg
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