Cornflake Tart
Classic UK school dinner dessert. Cornflake tart is made with a sweet shortcrust pastry, a layer of jam and an irresistible syrupy cornflake topping.
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Servings: 8 slices
INGREDIENTS
For the Pastry
- 125 g Block Margarine or Butter (at room temperature)
- 60 g Caster Sugar
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- 250 g Plain Flour
For the Filling
- 100 g Strawberry Jam (seedless preferred)
- 125 g Golden Syrup (see Golden Syrup note below)
- 50 g Block Margarine or Butter
- 30 g Soft Dark Brown Sugar
- 100 g Cornflakes
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F). Lightly grease a 20cm (8 inch) loose-bottom tart tin. Set aside.
- In a large bowl, start by creaming together the caster sugar and butter/margarine,until light and fluffy. Add the egg and mix through until mostly combined (don't worry if it looks slightly curdled - simply add a spoonful of your measured flour to overcome this). Add the flour and mix to create a dough - you may need to use your hands.
- Transfer your pastry dough to a lightly floured work surface and gently knead until your dough is smooth.
- On a lightly floured surface, roll your pastry dough into a large circle until it is a few centimetres larger than the diameter of your tart tin (around 26-28cm / 10-11 inches). Carefully transfer the pastry dough to your prepared tart tin, taking care not to trap too much air underneath, and gently press it into the sides. Leave a little overhang on the pastry, but trim off any large bits of excess overhang. Prick the bottom of your pastry with a fork, then line it with greaseproof paper and fill it with
baking beans . - Blind bake the pastry for 15 minutes, before carefully removing the paper and baking beans (watch out, they will be hot!) and return the tart pastry to the oven to continue baking for a further 5-10 minutes, until it is a light golden colour. At this stage, trim the remaining excess pastry overhang to leave a neat edge on your tart.
- Once the pastry is baked, spread your jam within the pastry when it is still warm, then set aside while you prepare your cornflake filling.
- In a large pan, melt the golden syrup, butter/margarine and brown sugar. Once completely melted, remove from the heat and stir in the cornflakes. Stir really well (but gently - although some breakage is to be expected) until all the cornflakes are coated.
- Spoon the cornflake mixture over your jam-filled pastry, ensuring an even covering. Return to the oven and bake for a final 5-10 minutes, until the cornflakes are golden and toasted.
- Remove from the oven and allow to cool until just warm, and then remove from the tin. Serve in slices with custard (optional).
If your dough feels a little too soft, you can wrap it in cling film and allow it to firm up in the fridge for 30 minutes - the need to do this will generally depend on the temperature/humidity of your kitchen.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn't make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Golden Syrup: Golden syrup is a classic British baking ingredient. If you don’t have any, light corn syrup is the closest substitute, although honey may work well in this tart as well. For more information, including substitutions, where to buy it and how to make your own, see my Golden Syrup Ingredient Guide.
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