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Cornflake tart is a classic English dessert and one we all remember very fondly from school. Just like my butterscotch tart recipe, this gloriously nostalgic dessert transports you straight back to your school days! The very smell of it is enough to send you into a tailspin of childhood memories.
So you’ll be pleased to know that cornflake tart is actually insanely simple to make and can even be made vegan with one very surprising ingredient switch…
There’s something about golden syrup that makes me feel so lucky to live in the UK. I’m not sure what I’d do without that marvellously sweet & sticky syrup on tap! I mean, can you imagine a life without treacle tart? I know, me neither! It just doesn’t bear thinking about.
For me, golden syrup is definitely the key ingredient that brings this cornflake tart together. Team it up with some fruity strawberry jam and you are onto a winner my friend!
There are a lot of cornflake tart recipes out there that call for a very small amount of jam and I’m not ok with that. I LOVE the jam! The more the merrier in my opinion. So don’t expect to see a horribly dry and bland cornflake tart here… oh no! We’re all about the flavour and texture at Kitchen Mason.
Is cornflake tart easy to make?
More so than you would believe! It depends on whether or not you’re making the shortcrust pastry or not really. (Although, even if you do – it’s still pretty darn easy! Check out my easy shortcrust pastry recipe.)
It’s literally a case of making a pastry case, spreading over some jam and then topping it with a load of cornflakes that have been mixed with golden syrup and a few other simple ingredients. That’s it. I know, I couldn’t believe it either! I’d say it’s just as easy as making a Victoria sandwich cake.
Can you make cornflake tart ahead of time?
Hmmm yes and no. I personally think this is best eaten on the day. My reason for this is that the golden syrup on the cornflakes tends to get a little runny after a while, which can cause it to leak a little.
It still tastes absolutely amazingdon’t get me wrong – it’s just not ideal. Plus, anything that has crunchy ingredients teamed up with wet ingredients are bound to go soft over time. Which no one really wants!
So yes, you can make it ahead of time if you want to but it won’t be at it’s best. I would make it on the day or, at the very earliest, the night before.
Can you make cornflake tart free from?
Yes! With a very surprising ingredient, you can easily make this tasty treat dairy free and vegan! The butter is easily substituted for a dairy free spread and the pastry? Wait for it… Jus-Rol ready rolled shortcrust pastry is actually vegan. Yes, seriously! Not just the shortcrust, but the puff and filo versions too. I know right?!
I was SO shocked! So you can be totally lazy and actually use shop bought pastry. Who’d have thought it eh? Just be sure to check that the cornflakes you are buying are vegan, as those fortified with vitamin D actually aren’t.
For a gluten free version, you can also buy ready made gluten free shortcrust pastry and gluten free cornflakes from most supermarkets now too. The world is your cornflake tart oyster!
Cornflake tart recipe tips
As simple as it is to make cornflake tart – there are still always places we can trip up. (Yes, even me!) With that in mind, here’s some tips to help you succeed first time round.
If you’re a novice baker and lack confidence, read through baking for beginners first.
- Make sure that shortcrust pastry is cold before baking it or it will shrink lots and the sides will end up really short.
- No need to line the tin – the pastry should shrink away from the sides and make it really easy to remove.
- Ensure you mix the cornflakes and melted mixture really well before baking. Cornflake tart is pretty brittle anyway but this will help it to stick together a little better.
- Yes, it’s absolutely necessary to blind bake the pastry case. No cheating! (Unless you buy a precooked pastry case, in which case – cheat away.)
- Want to make your own shortcrust pastry instead of buying? Make it in exactly the same way as this butterscotch tart post.
Cornflake Tart – Step by Step Picture Recipe
Here is what you will need to serve 8.
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
- 320g (11.3 oz) Pre-rolled Shortcrust Pastry *#
- 1 tbsp Milk, to glaze *
- 100g (1/4 Cup) Golden Syrup
- 50g (1/4 Cup) Butter *
- 25g (1/8 Cup) Dark Muscovado Sugar
- Pinch of Salt
- 75g (3 Cups) Cornflakes #
- 140g (4.9 oz) Strawberry Jam
*If making dairy free/vegan – use Jus-Rol shortcrust pastry, any dairy free milk and dairy free spread. Also check the cornflakes label as those fortified with vitamin D are not vegan.
#If making gluten free – use gluten free shortcrust pastry and gluten free cornflakes.
Essential equipment
- 20cm (8″) Loose Bottomed Fluted Tart Tin
- Baking Beans (or similar)
- Large Bowl OR Large Saucepan
Pastry case instructions
Preheat your oven to 180°C/Fan 170°C.
Unroll the shortcrust pastry (320g | 11.3 oz) and lay it flat. If your pastry is too short for the tart tin on one side but too long on the other – slice a piece off the long side and press/roll it into the short side to fix the issue.
Drape the pastry over the tin and gently press into the edges. Try your best not to allow any air pockets to form as this won’t end well. Once you’ve done that, roll a rolling pin over the top to cut off the excess pastry.
Then prick the base all over with a fork and pop into the freezer for 10 minutes to chill before baking.
Take a large piece of baking paper (not greaseproof or it will stick!) and scrunch it up into a little ball. Unravel it then press gently into your prepared pastry case. Top it with baking beans and spread them right out into all the edges to prevent rising, then bake for 15 minutes.
When the timer beeps, take it out the oven and remove the baking paper and beans. It should look a little like this…
Place it back into the oven for 5 minutes to dry out a little, then remove and glaze all over with a little milk. (You can use any kind of milk here, it really doesn’t matter.)
Then pop it back into the oven for a further 5-10 minutes until it’s golden and crispy all over.
Tadah! Our shortcrust pastry case is ready. Leave it to one side while we crack on with the filling. Don’t forget to leave that oven on though, we’re going to need that shortly.
Filling instructions
Melt together the golden syrup (100g | 1/4 Cup), butter (50g | 1/4 Cup), dark muscovado sugar (25g | 1/8 Cup) and salt (pinch) either in a large bowl in the microwave in 10 second blasts ORa large saucepan set over a low heat.
Tip in the cornflakes (75g | 3 Cups) and mix thoroughly to ensure that every flake is coated in the gooey delicious syrup.
Assembly instructions
Now time for the fun bit! Spread the jam (140g | 4.9 oz) over the bottom of your shortcrust pastry case. Try to spread it out evenly and right to the edges.
Finally, tip in the sticky cornflake topping and spread it out evenly all over the top. Gently press it to encourage the flakes to stick together but try not to break them.
Lastly, bake in the (still 180°C/Fan 170°C) oven for 5 minutes to set the tart.
Your work here is DONE! Congratulations, you now have one of the greatest desserts EVERsitting right there on your kitchen side. You’re AWESOME!
Allow to cool/set for 30 minutes or so before slicing and serving. If my some miracle you have any cornflake tart left, store it in an airtight container (I prefer metal) at room temperature and consume within 2-3 days.
Have you made this recipe?
Will this EPIC dessert be making an appearance in your household? I’d love to know if it is! Send me your pics and comments on Facebook, Twitter & Instagramor email me at emma@kitchenmason.com.
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How to make Cornflake Tart - Printable Recipe
Yield: 8 Servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
An English school dinner CLASSIC, this nostalgic Cornflake Tart recipe will take you straight back to your school days!
Ingredients
- 320 g Pre-rolled Shortcrust Pastry *#
- 1 tbsp Milk *, (to glaze)
- 100 g Golden Syrup
- 50 g Butter *
- 25 g Dark Muscovado Sugar
- Pinch Salt
- 75 g Cornflakes #
- 140 g Strawberry Jam
Essential Equipment
- 20cm (8″) Loose Bottomed Fluted Tart Tin
- Baking Beans (or similar)
- Large Bowl
Instructions
- Preheat oven to 180°C/Fan 170°C. Line the tart tin with the pre-rolled shortcrust pastry and cut off any excess. Prick all over the base with a fork then freeze for 10 minutes.
- Line the pastry with scrunched up baking paper and top with baking beans. Blind bake for 15 minutes.
- Remove the baking paper and beans then bake for 5 more minutes. Remove again, glaze all over with a little milk then bake for a final 5-10 minutes until golden.
- Weigh out the golden syrup, butter, dark muscovado sugar and salt into a large bowl. Microwave in 10 second intervals, stirring until melted.Mix in the cornflakes and stir to coat.
- Spread the jam evenly over the pastry base then top with the cornflake mixture. Bake in the oven for 5 minutes to set then allow to cool before serving.
Notes
*If making dairy free/vegan – use Jus-Rol shortcrust pastry, any dairy free milk and dairy free spread. Also check the label on the cornflakes, as those fortified with vitamin D are not vegan.
#If making gluten free – use gluten free shortcrust pastry & gluten free cornflakes.
For US measurements please see the recipe within the blog post
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Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 292Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 302mgCarbohydrates: 50gFiber: 2gSugar: 26gProtein: 4g
