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The cornflake tart was a cherished sweet treat from the last century, served up in school dinner halls all over the UK. Its simplicity is one of the key selling points, requiring just a small handful of ingredients and easy preparation. Great to enjoy with a cup of tea, bring this retro-classic into your home.
What exactly is it?
As the name suggests, this is a tart that uses cornflakes as the main ingredient. The cornflakes are combined with sugar and golden syrup to transform them into a crispy, crunchy and sweet filling.
The base of the pie is made with sweet shortcrust pastry, which is slathered with jam for an added sweet layer in every bite.
What can I serve it with?
This tart is great to serve as a dessert or an afternoon snack with a good old cup of tea. While it can be eaten on its own, you can pair it with custard or ice cream for an extra indulgent treat.
What type of jam should I use?
This tart is most commonly prepared with strawberry jam, but you can use any flavour you prefer. You could also mix things up a little and try adding different spreads, such as Nutella or even lemon curd for a citrus twist.
Can I use readymade pastry?
You can absolutely use readymade pastry for this recipe, although the recipe below also gives the ingredients in case you want to make your own pastry (it’s super simple, promise!) I also use sweetened pastry in the recipe to add extra sweetness to the recipe. You are unlikely to find this ready-made, but regular shortcrust pastry can be used instead.
If you use readymade pastry you will require around 250g-300g (10oz) of pastry. You can also use a ready-prepared tart case around 23cm in diameter.
Do I have to blind-bake the pastry?
Blind baking is essential to avoid the dreaded ‘soggy bottom’. This is when the liquids from the tart seep into the pastry so it doesn’t cook and becomes limp and soggy. A brief stint in the oven avoids this, as it bakes and crisps up the pastry before adding the filling so it doesn’t absorb the liquid.
To blind bake, you simply need to prick the bottom of the tart all over with a fork and line with baking/parchment paper. Fill with a weight such as baking beans or uncooked rice and bake for 10 minutes. Remove the weights and then cook for a further 10 minutes. It’s a simple step that shouldn’t be skipped!
Ingredients
For a full list of ingredients with weights and measurements jump to the printable recipe card.
For the pastry (alternatively use readymade):
- Plain flour
- Unsalted butter, cold and cut into cubes
- Icing sugar
- Cold water
- Egg yolks, beaten
For the tart:
- Unsalted butter
- Golden syrup
- Light brown sugar
- Cornflakes
- Strawberry jam
Equipment
- Tart tin with a removable base that is around 24cm in diameter. These 3 pie dishes with removable bases are a good option (the middle-sized one is perfect for this recipe.)
- Baking beans (you’ll need these for blind baking if making a tart), or you can also use raw rice. These baking beans from Amazon work great!
How to make it
For more detailed instructions with tips jump to the printable recipe card.
First, make the pastry (skip the first 3 steps if using readymade).
- Sift the flour and sugar into a large bowl. Add the sugar and use your fingers to rub together until you have a breadcrumb consistency.
- Add the water and egg yolks and mix with a fork until just combined.
- Ball the dough into a round piece and wrap with clingfilm. Place in the fridge for at least 30 minutes and ideally 1-2 hours.
Blind bake the pastry
- Preheat the oven to 180C/350F.
- Roll the pastry into a piece just larger than the tart tin. Carefully transfer it into the tin and press around the edges.
- Line the tart with baking paper and then tip in baking beans or raw rice. Bake for 15 minutes and then remove the baking paper and weights and then return to the oven for 10 further minutes.
Assemble the tart
- Melt the butter, syrup and sugar in a pan. Stir in the cornflakes until they are fully coated.
- Spread the jam across the pastry in the bottom of the tart and then spoon over the cornflakes and gently press them in.
- Bake for 5 minutes.
Looking for more great sweet treats? Try:
- Mini chocolate tarts
- No bake individual chocolate cheesecakes
- Chocolate cornflake tarts
- Apple and blueberry crumble
- Coffee and walnut cupcakes
- Individual yogurt cakes
Products that work well for this recipe:
Set of 3 pie dishes with removable bases
Rolling Pin and Silicone Baking Pastry Mat Set
Ceramic Baking Beans
Cornflake Tart
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
A cherished school dinner classic, the cornflake tart is simple, easy, and requires just a handful of ingredients. Great to enjoy with a cup of tea,
The default recipe serves 10-12
Ingredients
For the Pastry (alternatively use 250g/10oz of readymade shortcrust pastry):
- 250g / 9oz plain flour
- 125g / 4.5oz unsalted butter, cold & cut into cubes
- 50g icing sugar
- pinch sea salt
- 2 tbsp cold water
- 2 egg yolks, beaten
- extra plain flour, to dust
For the tart:
- 50g unsalted butter
- 120g / 4tbsp golden syrup
- 25g / 2tbs light brown sugar
- 100g cornflakes
- 100g / 4tbsp strawberry jam (see note 1)
Equipment:
- Tart tin with a removable base that is around 24cm in diameter. These 3 pie dishes with removable bases are a good option (the middle-sized one is perfect for this recipe).
- Baking beans (you’ll need these for blind baking if making a tart), or you can also use raw rice. These baking beans from Amazon work great!
Instructions
First, make the pastry (jump to step 7 if using readymade):
- Sift the flour and icing sugar into a bowl and add the butter. Rub the butter into the flour with your fingertips, until it resembles breadcrumbs (see notes 2, 3)
- Add the water and the egg yolks and mix everything together until just combined.
- Wrap the dough in cling film and place in the fridge for 30 minutes. (see note 4)
- Preheat the oven to 180C/350F and roll the pastry out with a rolling pin. It should be big enough to fill the tart tin with a 1-2 inches extra round the edges.
- Carefully roll the pastry onto the rolling pin and then unroll it over the tart tin. Press it in around the edges gently so that it fits flush against the sides. Roll the rolling pin over the top of the tart tin so that the pastry is ‘cut’ neatly. Remove the excess.
- Prick the base of the pastry all over with a fork and then press a large sheet of baking paper into it (see note 5). Add some baking beans or uncooked rice and bake in the oven for 15 minutes. Remove the baking paper and beans and then return to the oven for a further 10 minutes.(see note 6)
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Next, assemble the tart:
- Melt the butter, syrup and sugar in a saucepan. Add the cornflakes and gently stir everything together until the cornflakes are coated.
- Spread the jam evenly to cover the bottom of the pie.
- Spoon in the cornflake mixture into the bottom of the tart and gently press it down with the back of a spoon or a spatula.
- Bake the tart in the oven for 5 minutes. Cool before slicing.
Notes
- You can swap for any flavour of jam you prefer, or even Nutella or lemon curd.
- Don’t overwork the butter and flour as you don’t want the heat from your fingers to melt the butter.
- You can alternatively use a food processor to mix the butter, flour and sugar.
- Chill the pastry for at least half an hour, but ideally 1-2 hours. You could alternatively put it in the freezer for 15 minutes to speed things up if you are short on time.
- It is easier to work with the greaseproof paper if you scrunch it up first and then unfold it.
- If you use rice to blind bake the pastry then you can store it in a jar and use it next time you need to blind bake (it won’t be suitable for cooking after baking).
- The tart can be kept in an airtight container at room temperature for 2-3 days, although it will start to soften over time.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 293
- Fat: 13g
- Carbohydrates: 40g
- Protein: 3.5g
Keywords: dessert, school dinner, cornflakes, kids, easy, jam, simple, classic
I love this and make it all the time. I vary the jam to whatever is in the cupboard. Never tried it w I th nutella tho so will have a go. Fab old school recipie that never fails to make people smile.
Thanks so much for the comment Carol. Sometimes the old ones are the best ones. Simple yet satisfying 🙂
I make individual ones in muffin tins. No pastry just muffin liners. No bake. Really brings me back to my childhood in England.
Hi Zee, what a fab idea! I’ll definitely be trying that! x