Brown Sugar

Weekly Blog No 75 -Cornflake Tart

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Finished cornflake tart

In the UK, school children are provided with hot meals at lunch time if they choose. One of the most popular desserts was cornflake tart served with custard.  I’m not sure if it is served on the school menus now but it’s a very easy dish to make.

I am providing the recipe for you to make at your convenience. I did cheat and use a ready-made sweet pastry case. I have provided photos of a few stages.

Ingredients

Makes: 1 tart

  • 1 sheet ready-rolled shortcrust pastry
  • 115g golden syrup
  • 85g cornflake cereal
  • 55g butter
  • 25g dark brown soft sugar
  • 1 small pinch salt
  • 100g strawberry jam, slightly warmed

Method
Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 200 C / Gas 6.
  2. Line a quiche dish with the shortcrust pastry. Trim off the excess around the edges. Prick the base of the pastry case with a fork.
  3. Place a sheet of foil into the pastry case and pour in enough baking weights/dried beans to fill the base. Bake in preheated oven for 20 minutes or until lightly golden. (You may need to remove the foil and beans and place back into the oven for 5 minutes).
  4. Meanwhile, in a medium-large saucepan, melt the butter, sugar, golden syrup and salt together. Once the sugar has dissolved, gently fold in the cornflakes, making sure that all the cornflakes are coated in the syrup.
  5. Remove pastry case from the oven, remove the weights/dried beans and spread the base with jam. Pour in the cornflake mixture and level off the mixture with a wet knife.
  6. Bake the tart for an additional 5 minutes or until just set up. Allow to cool slightly before serving with custard.

 

I hope you enjoy this dessert recipe, let me know what you think. 😊