A wooden background topped with a golden pastry tart with cornflakes on top

Cornflake tart

Name: Cornflake tart
Total time: 1 h
Yield: Serves 10
Cuisine: British
Ingredients: 50g salted butter; 150g golden syrup; 150g Crunchy Nut or cornflakes; 25g peanuts or blanched hazelnuts finely chopped; custard or cream to serve; 100g strawberries or raspberries; 75g golden caster sugar; 2 tsp lemon juice; 200g plain flour; 100g salted butter chilled and cubed; 2 tbsp icing sugar

Anna Glover

Published: September 7, 2021 at 2:06 PM

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Serves 10

Easy

Total time: 1 hr

+ chilling

A star rating of 5 out of 5.2 ratingsRate

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A staple of school dinners, we've given the classic cornflake tart an upgrade with fresh berry jam and extra crunch from peanuts. Serve with custard or cream for the ultimate family-friendly pudding

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Alternatives

Complete the dish

Make this cornflake tart for an easy family pudding, then check out our strawberry tart, treacle tart, rocky road and sticky toffee pudding.

Ingredients

Nutrition

50g salted butter
150g golden syrup
150g Crunchy Nut or cornflakes
25g peanuts or blanched hazelnuts

finely chopped
custard or cream

to serve

JAM

100g strawberries or raspberries
75g golden caster sugar
2 tsp lemon juice

PASTRY

200g plain flour
100g salted butter

chilled and cubed
2 tbsp icing sugar

Nutrition: per serving

kcal349
fat13.9g
saturates8.1g
carbs51.2g
sugars23.7g
fibre1.6g
protein4g
salt0.6g

Method

step 1

Put the pastry ingredients into a food processor and pulse until the mixture looks like damp sand. Add 3-4 tbsp of cold water, pulsing between each addition until it forms a ball. Wrap and chill for 30 minutes.
step 2

If using strawberries, hull them and roughly chop. Tip the fruit into a pan with the sugar and lemon juice, and simmer for 15-20 minutes or until thick and jammy. Remove from the heat.
step 3

Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out between two sheets of baking paper until 3mm thick, then remove the top sheet. Flip over into a deep 23cm tart tin using the bottom sheet to help you, then remove this and press the pastry into the base and sides of the tin, leaving a little overhanging. Put onto a baking sheet.
step 4

Scrunch up the piece of baking paper and use it to line the middle of the pastry, then fill with baking beans. Bake for 15-20 minutes, then remove the beans and paper, and bake for 5-10 minutes or until the pastry looks dry and golden. Trim the overhanging pastry with a serrated knife.
step 5

Melt together the butter and syrup, then stir in the cornflakes and nuts to coat. Spoon the jam into the tart case, smoothing it to the edges, then spoon in the cornflake filling, lightly pressing it down. Bake for another 7-10 minutes or until the cornflakes are golden and smelling toasted. Serve warm with custard or cream.

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Authors

Anna Glover profile

Anna GloverSenior food editor

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A star rating of 5 out of 5.2 ratings

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