Cornflake Tart Recipe
British · Dessert · 50 min total
A nostalgic British dessert with a shortcrust pastry base, filled with jam and topped with crispy cornflake clusters, perfect for a sweet treat.
20
min prep
min prep
30
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 200g plain flour
- 100g cold butter, cubed
- 2 tbsp caster sugar
- 1 egg yolk
- 2-3 tbsp cold water
- 6 tbsp raspberry jam
- 50g butter
- 3 tbsp golden syrup
- 100g caster sugar
- 100g cornflakes
Instructions
- Preheat oven to 180°C (160°C fan).
- Make pastry: rub flour and butter until like breadcrumbs, stir in sugar, then egg yolk and enough water to form a dough. Chill 15 mins.
- Roll out pastry and line a 23cm tart tin. Prick base, line with baking paper and baking beans, blind bake 15 mins, remove paper and beans, bake 5 mins more.
- Spread jam over pastry base.
- Melt butter, golden syrup, and sugar in a pan over low heat until smooth. Remove from heat, stir in cornflakes until coated.
- Spoon cornflake mixture over jam, pressing lightly. Bake 10-12 mins until golden.
- Cool in tin, then slice and serve.
Tips
- Use a good quality jam for best flavor.
- Store in an airtight container for up to 3 days.
- Serve with custard or ice cream if desired.
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