Old School Cornflake Tart
Buttery flaky pastry, sweet strawberry jam and crunchy syrupy cornflakes.
Sweet Shortcrust Pastry Recipe
- Unsalted Butter: 150 g
- Plain Flour: 300 g
- Caster Sugar: 30 g
- Egg: 1
- Cold Water: 2 tbspn
The Filling Recipe
- Cornflakes: 100 g
- Golden Syrup: 100 g
- Unsalted Butter: 50 g
- Dark Muscovado Sugar: 25 g
- Salt: 1 pinch
- Strawberry Jam: 5 tbspn
Sweet Shortcrust Pastry Method
- If you're using a shop-bought tart case, skip to the next section. Start by cutting the butter into cubes and then chilling in the fridge. Then rub this into the flour until it has reached fine breadcrumb consistency. Add the sugar and stir in. Add the egg and water and stir until it forms into a ball. Add more water if it's too dry. Wrap the dough in clingfilm and rest in the fridge for at least 20 minutes.
- Preheat the oven to 160º/320º. Once the dough has chilled, roll it out onto a silicone mat/floured surface until about 3mm thick. Press gently into an 8" tart tin. Place the rolling pin on top and press firmly to cut off the excess dough. Line the tart with baking paper and fill with baking beans. Bake for 10 minutes. Then, remove the baking beans and baking paper. Mix an egg with 1 tbspn of water and then brush this over the pastry. Cook for a further 5 minutes or until golden brown.
The Filling Method
- Heat the oven to 180º/350ª. Stir the jam in a bowl until smooth and then spread on the pastry. Combine the golden syrup, butter, sugar and salt in a saucepan on a low heat until melted. Add to the cornflakes and stir until combined. Pour the mixture evenly on the pastry and then bake for 5 minutes. Leave to cool, cut into portions and enjoy! Serve with steaming hot custard.
This Cafateria Classc Will Bring Back Childhood Memories
This old school cornflake tart recipe will take you straight back to childhood. Flaky buttery pastry, crunchy syrupy cornflakes and sweet strawberry jam… there is honestly nothing better. Especially when you drown it in steaming vanilla custard. This “afters” as we used to call it, is close to many peope’s hearts and many of us remember being served in school. It’s guaranteed to please everyone and the smell that travels thr0ugh the house as it bakes is simply divine. It’s quick and easy to make and you probably have all the ingredients in your pantry already. Why not give it a go!
The most time consuming of this recipe is making the pastry. Shop bought pastry cases are an option, but nothing beats homemade for the best flavour and texture. Check out my tips and tricks on making perfect pastry to get superb results.
Strawberry jam is traditionally used in this recipe but any flavour jam works well. You can even mix it up and try nutella instead of jam to make a chocolate lover’s version!
Any brand of cornflakes works well. The best bit about this tart for me is the crunchy syrupy cornflakes. I could eat the entirety of this mixture straight out the bowl with a spoon. The butter, syrup, dark muscovado sugar and salt makes the most gorgeous rich caramel flavoured syrup to coat the cornflakes in. This recipe calls for golden syrup, however you can use maple syrup or honey instead.
How to store it
You can store this tart in an airtight container for up to a week. Or, you can make it ahead and store it in an airtight container in the freezer for up to 3 months. Just let it thaw at room temperature a few hours before you want to eat it.
What to serve with it
Nothing beats a big serving of cornflake tart, covered in hot vanilla custard. It’s the perfect cosy winter dessert! Or enjoy it in the warmer months with a generous dollop of freshly whipped cream.
This tart is super easy to make and tastes too good not to try. It’s crazy how good your daily cereal can be when you add a few extra ingredients!
If you enjoyed this old school cornflake tart recipe, let me know in the comments below!
Why not try out my old school cake recipe too?