While you’ve got some more time on your hands, why don’t you give this cornflake tart a go?
I have already done a recipe for a cornflake tart but that was only a small one – this one is a large one. Who doesn’t want more of this classic treat?
I’m not sure whether it’s a local or national thing, but at my secondary school it was on the menu, alongside flapjacks and chocolate flapjacks. This recipe is even better than the ones your school could ever serve – I promise you that.
My recipe may not be exactly traditional but it’s my take on it and it’s always turned out well. If you’re not sure what cornflake tart is – are you okay? It starts with a shortcrust pastry case, which is then filled with strawberry jam and topped with cornflake mixture. You’re guaranteed to get sweet and crispy in every mouthful.
I’ll be showing you how to make your own pastry as well as the filling – its all super easy and can be made with a pretty quick turn around.
Anyway, let’s get started, shall we?
I already have a recipe showing you how to make pastry, I’ll link it here for you.
230g Golden syrup.
80g Granulated sugar.
A pinch of salt.
250-300g Strawberry jam.
Before you get started on the recipe, I recommend you do some prep work. Start by weighing up your ingredients, line your 9×13 inch baking tray (only if needed, or even better, use a disposable tray), preheat your oven to 180˚c/350˚f and get any equipment you may need ready, such as a saucepan and a spatula.
Once the dough has had some time to chill in the fridge, you can take it and start to roll it out. Start by generously flouring your work surface, then placing the dough onto it.
Roll out the pastry until its roughly 1 inch bigger than the 9×13 inch tin/tray, then you can go ahead and place the pastry over the top and press it down into place. Don’t worry if the pastry rips or tears, you can fix it with the left over pastry.
Dock the bottom of the pastry with a fork, this is just to allow the steam to release and prevents the pastry base rising while it bakes – place in the fridge and allow to chill for an hour.
Once the pastry case has had an hour in the fridge, you can then go ahead and grab your strawberry jam, spreading it out until you have roughly consistent layer of jam.
Place back in the fridge, just while you make the cornflake filling.
To make the cornflake filling, grab a small saucepan and place in the golden syrup, butter and granulated sugar and salt, then place it on the heat over a medium heat.
Allow everything to melt a little and then start stirring it constantly, just until everything is fully melted and is well combined.
Grab your bowl of cornflakes and pour over the melted mixture.
Then you can go ahead and give it all a very good stir until all of the cornflakes have been well coated in the liquid mix. Once you’ve achieved this, you can go ahead and grab your pastry case filled with the jam and add all of the cornflake mixture directly on top of the jam.
Move them about until you have a consistent layer and compress them down until the are slightly compact – this is just to make sure that it stays together while it bakes and once it cools down.
Place into your preheated oven and bake for 30-35 minutes or until the cornflakes have turned a golden brown colour. Whatever you do, don’t touch the tart until, its fully cooled down. Leave it in the baking tin/tray until it has fully cooled.
Once everything is done and dusted, you can go ahead and slice up the cornflake tart. You can cut it however you like but I went with 12 generously she portions but you could get 24 smaller bitesize pieces – its up to you.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.