Cornflake Tart British Dessert

This nostalgic Cornflake Tart recipe takes me right back to rainy afternoons in my grandmother’s kitchen. Crisp shortcrust pastry, sweet strawberry jam, and golden, crunchy cornflakes baked with syrup create a comforting British dessert that always brings a smile when served warm with custard.

I first baked this tart for a neighborhood bake sale and it quickly became the most requested treat. Even now, I reach for this recipe when I want a little taste of home.

Ingredients

• Plain flour: Essential for the shortcrust pastry choose a good-quality flour for the most tender crust
• Cold unsalted butter: Key for flaky pastry cold and fresh is best for that perfect crumbly texture
• Cold water: Helps bind the pastry together use just enough to bring the dough together without making it sticky
• Salt: Brings out the flavor in the pastry a pinch goes a long way
• Strawberry jam: Provides sweetness and a burst of fruitiness use a thick, quality jam for best results
• Unsalted butter: Adds richness to the syrup mixture always use fresh for a clean flavor
• Golden syrup or light corn syrup: Binds the cornflakes and provides a nostalgic taste opt for golden syrup for classic authenticity
• Light brown sugar: Deepens the caramel notes in the topping choose a soft, moist sugar
• Cornflakes: For that signature crunch go for thick, sturdy flakes that will not turn soggy during baking

Instructions

Prepare the Oven:

Preheat your oven to 180 degrees Celsius or 160 degrees for fan ovens which is 350 degrees Fahrenheit This ensures your tart bakes evenly and the pastry will set properly

Make the Shortcrust Pastry:

Rub the cold butter into plain flour and a pinch of salt with your fingertips Continue until the mixture resembles fine breadcrumbs This step is vital for a light, crisp base

Bind the Dough:

Add cold water a tablespoon at a time Only use as much as needed to bring the mixture together into a smooth dough Shape into a disc to help it chill more quickly

Chill the Pastry:

Wrap the pastry dough in cling film and set it in the fridge for fifteen minutes Chilling stops butter from melting and keeps the pastry extra flaky

Roll and Line the Tart Tin:

Lightly dust your work surface with flour Roll out the chilled pastry evenly to fit a 23 centimeter tart tin Line the tin pressing gently into the edges Trim any extra and prick the base with a fork to prevent bubbles

Blind Bake the Base:

Place baking paper over the pastry and fill with baking beans Blind bake for fifteen minutes which helps set the crust Remove the beans and paper then bake five minutes more to ensure a golden finish

Jam Layer:

Spread a generous layer of strawberry jam over the warm pastry base This step is best done while the pastry is still hot so the jam spreads easily

Make the Syrup Coating:

In a small saucepan gently melt unsalted butter with golden syrup and brown sugar Stir continuously over low heat until the mixture is smooth and glossy

Stir in Cornflakes:

Carefully add cornflakes to the syrup mixture and stir until every flake is well coated Work gently so the cornflakes stay whole

Top the Tart:

Spoon the cornflake mixture evenly over the jam layer Do this gently so the jam does not mix with the topping Spread right to the edges for an even coating

Bake and Finish:

Return the tart to the oven and bake for ten more minutes until the topping is golden and crisp Let the tart cool for several minutes before slicing This makes it easier to cut neat portions

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My favorite part is the golden syrup mixed with the crunchy cornflakes which creates a caramel aroma as it bakes This is the same special tart my mum served as dessert every Sunday For us enjoying it warm with a big spoonful of custard is pure comfort

Storage Tips

Store leftovers in an airtight container at room temperature for up to three days To reheat simply pop a slice in a low oven or microwave until warm The tart base stays crisp if reheated in the oven Save the custard until serving

Ingredient Substitutions

If you are out of strawberry jam try raspberry or apricot jam for a delicious twist For the syrup light corn syrup works well in place of golden syrup For a gluten free option use certified gluten free flour and check your cornflakes carefully

Serving Suggestions

A classic partner is hot vanilla custard served generously over warm slices The tart is also lovely at room temperature with whipped cream or plain Greek yogurt A dusting of powdered sugar makes for a festive brunch treat

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This nostalgic Cornflake Tart brings joy with every golden slice Serve with plenty of custard and savor a warm taste of British tradition

Recipe Questions & Answers

→ Can you use different jams for the filling?

Yes, raspberry or apricot jam are great alternatives and add a different fruity twist to the tart.

→ Is it necessary to blind bake the pastry?

Blind baking ensures the pastry base stays crisp and prevents sogginess once filled with jam.

→ How should leftovers be stored?

Keep leftover tart in an airtight container at room temperature for up to three days. Reheat gently before serving.

→ Can this dessert be made ahead of time?

Yes, prepare in advance and reheat in a low oven just before serving for best flavor and texture.

→ What’s the best way to serve this dessert?

Serve warm, ideally with a pour of creamy custard for a truly traditional touch.