I recently had a request, on my Youtube channel, for a cornflake tart recipe. The lady who requested it wants to make in for her husband who has fond memories his school dinners where it was served. Having read up a little bit about cornflake tart it seems that is was fairly common on the menu at schools years ago. Some recipes add some coconut to the tart but I am going with a basic recipe, most seem to be fairly standard, with pastry, cornflakes butter and golden syrup. It also has a layer of strawberry jam on the base of the pastry case to give another flavour to enjoy. I followed a recipe from Bakingmad
This is another fairly straighforward recipe and doesn’t take much effort, but it does require some waiting time, to let the pastry chill. Then the pastry is blind-baked before being line with jam and topped with the cornflake mixture and baked for a few more minutes. Then, once it has cooled a little it will set firmer and, I guess, will be ideal served with lashings of custard.
I have to say my tart turned out very well indeed and tasted great, with the sweet mixture coating the crunchy cornflakes, with a fruity strawberry jam and a very short pastry. Just perfect with some custard.
For the pastry:
- 80g unsalted butter, cold
- 180g plain flour
- 30ml cold water.
For the topping:
- 100g cornflakes
- 65g unsalted butter
- 135g golden syrup
- 30g dark brown sugar
- 100g strawberry jam
- pinch of salt
- Place the flour and 80g butter into a large bowl and rub between your fingers until the texture resembles breadcrumbs(this can be done in a food processor).
- Gradually add the cold water and mix together until till the mixture starts to form clumps.
- Use your hands to pull the mixture into a dough that comes cleanly away from the sides of the bowl.
- Form the dough into a disc shape and place in plastic wrap and chill in the fridge for an hour.
- Once chilled take the dough from the fridge and place on a lightly floured work surface and roll out to a circle about 28cm/11 inches in diameter.
- Place the dough into a 23cm/9inch fluted tart tin, pressing the sides into the flutes. Leave any excess in place for the time being.
- Place the dough back into the fridge for 30 minutes.
- Preheat the oven to 180C/160C Fan/350F
- Prick all over the surface of the dough with a fork.
- Line the dough with parchment paper and cover with baking beans(or rice, beans etc).
- Blind bake for 15 minutes, then remove the baking beans and parchment paper and bake for a further 5 – 10 minutes until the bottom is fully baked.
- Remove from the oven and place to one side.
- Place the 65g butter, sugar, golden syrup and salt in a saucepan and heat until all is melted, stirring until the sugar is fully dissolved.
- Remove from the heat and gently stir in the cornflakes.
- Spread the stawberry jam evenly over the base of the tart case.
- Cover with the cornflake mixture and gently spread around to make it as even as possible.
- Bake in the oven for 5 minutes.
- Remove from the oven and allow to cool for a few minutes.
- Remove from the tin and place on a wire rack to cool further. As it cools the filling will firm up.
- Serve very slightly warm, or cold, with custard if desired. You need to leave it long enough for the syrup to set everything together.