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Cornflake Tart

Introduction & method

Cornflake tart was a very popular dessert served in UK schools during the 70s and 80s. It's very cheap to make, packed with sugar and not exactly the healthiest thing on the planet. But it's delicious, especially with instant custard.

 Cornflake Tart Recipe

Make the Pastry


Place the flour in a mixing bowl, cut the butter into small chunks and rub it into the flour with your fingertips. When you have a mixture that looks like coarse breadcrumbs, add water a bit at a time and mix it in. You only need to add enough water to make the dough come together in a ball. Wrap the dough in plastic film and put it in the fridge to rest for 30 minutes.

Make the Filling


Melt together the butter, sugar and golden syrup, then remove from heat and stir in the cornflakes, making sure they are all coated and sticky.

Blind Bake the Case


Heat your oven to 180°C (356°F) for a fan/convection oven, 200°C (392°F) conventional, gas 5. Butter the inside of a 23cm (9 inch) flan tin, sprinkle flour on your worktop and roll out the pastry into a thin disc that's bigger than the tin. Roll the pastry over your rolling pin, then unroll it into the tin. Press the pastry right down into the corners and trim off any overhanging pastry. Prick the bottom all over with a fork and weigh it down with baking beans or rice. When I use rice I line the pastry with greaseproof paper to stop rice getting embedded in it. Bake the case for 15 minutes, then remove it from the oven, let it cool enough so you can remove the beans or rice, paint the inside and the rim with beaten egg and bake for another 10 minutes. 

Finish the Tart


Turn the oven down to 150°C (302°F) for a fan/convection oven, 170°C (338°F) conventional, gas 3 and leave the door slightly ajar to let it cool down a bit. Generously spread jam on the bottom of the case, then spoon the cornflake mixture in and press it down well. Bake for 10 minutes, allow to cool and serve with instant custard.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Cornflake Tart on YouTube.

 
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Ingredients & Info


PASTRY
 200 grams plain (all-purpose) flour
 100 grams butter
 100 ml water
 2-3 tbsp raspberry or strawberry jam
FILLING
 100 grams butter
 100 grams sugar
 100 grams golden syrup
 100 grams cornflakes

PLUS

Beaten egg for glazzing.


UNITS:
Metric
US Customary/Imperial

Serves 6 -8
Prep time: 15 minutes.
Resting time: 30 minutes.
Cooking time: 25 minutes.
Total time: 1 hour 10 minutes.