Cornflake Tart British Dessert (Print)

Classic tart with crisp pastry, strawberry jam, and golden cornflake topping. Delicious warm or at room temperature.

# What You Need:

→ Pastry

01 - 1 2/3 cups all-purpose flour
02 - 7 tablespoons cold unsalted butter, cubed
03 - 2–3 tablespoons cold water
04 - Pinch of salt

→ Filling

05 - 1/2 cup plus 1 tablespoon strawberry jam
06 - 3 1/2 tablespoons unsalted butter
07 - 2 1/2 tablespoons light corn syrup
08 - 2 tablespoons packed light brown sugar
09 - 4 cups cornflakes

# How to Make:

01 - Preheat the oven to 350°F (Gas Mark 4).
02 - Rub cold butter into flour and salt in a mixing bowl until the texture resembles breadcrumbs.
03 - Add cold water a tablespoon at a time, mixing until the dough begins to come together. Shape into a disc, wrap in plastic wrap, and refrigerate for 15 minutes.
04 - Roll out the pastry on a lightly floured surface to fit a 9-inch tart tin. Line the tin with the pastry, trim the excess, and prick the base with a fork to prevent bubbling.
05 - Place baking paper over the pastry and fill with baking beans. Blind bake for 15 minutes, remove paper and beans, then bake an additional 5 minutes until lightly golden.
06 - Once the pastry is baked, evenly spread strawberry jam over the warm base.
07 - Melt unsalted butter, light corn syrup, and light brown sugar together in a saucepan over low heat, stirring until smooth and combined.
08 - Remove mixture from heat and fold in cornflakes, ensuring they are thoroughly coated with syrup mixture.
09 - Gently spoon and spread the cornflake mixture over the jam layer, covering evenly without compacting.
10 - Bake the assembled tart for 10 minutes or until the cornflake topping is golden and set.
11 - Allow the tart to cool slightly before slicing. Serve warm or at room temperature, ideally accompanied by custard.

# Expert Advice:

01 -
  • Uses common pantry staples so you can whip it up with minimal shopping
  • Perfect for making ahead since it reheats beautifully
  • Evoke classic school-day memories for family and friends
  • Simple, forgiving, and always satisfying
02 -
  • High fiber from cornflakes and whole grain flour
  • Keeps fresh in an airtight container for up to three days
  • Tastes even better the day after baking
03 -
  • Work quickly with the pastry to keep it cold and short for the crispiest base
  • Do not skip blind baking or the pastry will go soggy
  • Always use a generous but even layer of jam so you get sweet fruity flavor with every bite
  • Let the tart cool slightly before slicing this prevents a jammy mess and helps keep slices neat

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