An Easy Cornflake Tart is a nostalgic dessert that’s easy to make and wonderfully satisfying. It features a crispy shortcrust base, a sweet layer of jam and a crunchy cornflake topping, all topped with a golden syrup glaze. A favourite in many homes, this tart is perfect with a side of creamy custard.
Ingredients:
- 320g rolled shortcrust pastry
- Plain flour, to dust
- 50g butter
- 125g golden syrup
- 25g light brown soft sugar
- 100g cornflakes
- 125g strawberry or raspberry jam
- Custard, to serve
Method:
Preheat the oven to 180°C (350°F). Unroll the pastry and lightly roll out on a floured surface to fit a 23cm tart tin. Press the pastry into the tin, trim any excess and chill in the fridge.
Bake the pastry blind: Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes, remove the parchment and beans and bake for a further 5-10 minutes until just golden.
Make the filling: Melt the butter, golden syrup and sugar in a pan until smooth. Fold in the cornflakes to coat them in the syrup mixture.
Assemble the tart: Spread the marmalade over the pastry base, then top with the cornflake mixture, pressing down gently.
Bake: Return the tart to the oven for a further 5 minutes until the cornflakes are toasted.
To serve: Allow the tart to cool slightly before slicing. Serve warm with a generous dollop of custard.
