I used to LOVE a cornflake tart, it was up there with Chocolate concreate cake, Jam roly poly and Jam and coconut slice – bonus points if your school served it with purple (or green, or pink) custard!
I used ready made pastry for this as it a quick way to make this a very easy to make bake – but if you’d like to make your own then go for it!
Recipe – serves 2-3 with leftover chicken
1 sheet ready rolled shortcrust pastry
130g Jam (strawberry or bramble are my favourites)
130g golden syrup
60g unsalted butter
30g soft brown or caster sugar
110g cornflakes or crunchy nut
1 - Line a tart tin with some ready rolled shortcrust pastry, allowing for some overhang as the pastry will shrink slightly whilst baking. Then line the pastry with some baking parchment and top with baking beans (or dried Rice) and blind bake for about 15 minutes, remove the baking parchment and beans and bake for another 10 minutes or till the pastry is starting to brown.
2 – Once cooked trim the edges off the tart and leave to the side to cool slightly.,
3 – In a saucepan melt the butter, 25g of the sugar and golden syrup and once melted pour in the cornflakes and coat them well
4 - Spread the jam over the base of the pastry case and then top with the cornflake mixture spreading it over the tart and pressing very gentle into the jam, top with a light sprinkling of sugar and return to the oven for a further 5-10 minutes.
5 – Leave to cool and serve with custard!
note – To blind bake a pastry means to partially or completely bake the a pastry crust before filling it. When blind baking, the pastry crust is lined with parchment paper and then filled with uncooked beans or rice, and then baked. This prevents the crust from puffing up while it bakes.