Cornflake Tart – Old School

Cornflake Tart –  Old School

Cornflake Tart – Old School

Do you remember that delicious sweet old school Cornflake Tart? Served with lashings of school custard?

Well I do and boy it’s so good and so sweet, but it’s so nostalgic and everyone seems to still love it. I also think it’s still served in some schools?

Crisp shortcrust pastry with a thick layer of raspberry jam (or strawberry), topped with a sticky cornflake top – yum!

From my research I think it was more of a midlands up recipe, but I hear from my Facebook group that many had it in the south of the country too? 

Have your kids tried it? Maybe you should serve it one day and see what they think!! 

 

Ingredients for Cornflake Tart 

Just 6 ingredients for this nostalgic pud!! And it’s so easy

 

Ingredients laid out for cornflake tart

  • Cornflakes 

Any brand of cornflake from the super market will do they don’t have to be Kellogg’s   (you could use ‘honey nut’ if you fancy a change) 

  • Golden Syrup 

I use Lyles, I also use the squirty bottle as it’s so much easier to handle. It adds that lovely syrupy flavour and sticky texture to the topping 

  • Dark Brown Sugar 

Again this adds to more flavour to your cornflake tart than adding white sugar. You can however use white caster sugar if you like  

  • Butter 

Use any butter that’s on offer in the supermarket. I also use salted, but you can use unsalted too. Butter I would say works better than margarine in this recipe 

  • Jam

I always use seedless raspberry, but strawberry jam works just as well. Personal preference. Strawberry is more classic I believe  but I prefer raspberry – so go for your life 

  • Chilled ready Rolled Shortcrust Pastry 

You can buy this readily in the supermarket.

I just used regular shortcrust, but if you can get sweet shortcrust that will work too.

Should you wish to make your own then I bow down ๐Ÿ™‚ 

 

 

How do you make Old School Cornflake Tart Recipe 

Step 1 (see recipe card for full instructions) 

Lightly grease your 9 inch loose bottomed tart tin (see recipe card)

Then line with your pastry and blind bake, remove greaseproof paper and bake further until lightly golden and then leave to cool in tin.

You have to blind bake your pastry case well else you’ll have raw pastry as it only goes back in the oven for 10 minutes with the cornflake topping on! 

rolled out pastry for cornflake tartBaking blind tart caseBaked pastry case

 

Step 2 – add a jam layer to your Cornflake Tart 

When your pastry tart case is cool, spread your jam across the bottom in an even layer with a spoon 

Baked pastry case with jam

 

Step 3 

Over a low heat melt your golden, syrup, brown sugar and better and finally add your cornflakes, stirring to ensure they are well coated. Try not to break them up too much!

 

syrup ingredients in a pan

Cornflake tart syrup ingredients melted

cornflakes covered in syrup

 

Step 4 

Using a spoon, place your cornflake topping in the pastry case, ensuring all the jam is covered and there are no holes, gently pat down with the back of a spoon!

And bake for a further 10 minutes 

 

 

 

Step 5 

Remove your cornflake tart from the oven and leave to cool in the tin for 15 minutes or so, it will be quite fragile 

Remove from the tin and serve when ready

It will harden up overnight and be easier to cut 

Just look at it!!! Yum 

Baked cornflake tart

 

Top Tips for your Old School Tart

Please ensure you bake your pastry case well – you don’t want a soggy bottom! 

(Did I say this? If you want to be really quick – you could actually buy a pastry case!) 

If you can possibly do it, try and leave your cornflake tart to cool and set before you serve – it needs to set a little!

 

How to Serve your Cornflake Tart 

Easy a big slice, in a bowl with custard!! It also works well with c ream and ice cream 

You can also have a slice the day after, cold with a cuppa. It definitely slices better on day 2 when it’s set

 

How do I store my Cornflake Tart

Well if there’s any let I wrap in greaseproof and pop in a cake tin, should be ok for a couple of days and no need to store in the fridge 

It slices well the next day and is great cold with a cuppa!  

And if you want to freeze it you can do that too. I suggest slicing and wrapping well and popping in the freezer – use within a month. To be honest I believe it is better not to freeze 

And if you love nostalgic bakes why not try my 

I have lots of traditional bakes – go have a look ๐Ÿ™‚ 

Much Love Clare xx

The Old School Recipe Group

I also have a Facebook Closed Group called UK Olds School & Traditional Recipes 

Come over and join this great honest and Large community Facebook for Old School Recipes if you’re interested

 Just use the join button if you like real home cooked tasty easy food!!

Loads of tips and tricks – I promise

Oh and why not join me on Instagram – I’d love to see you there ๐Ÿ™‚ 

Big Love Clare

 

 

A cornflake tart cut with a piece out

Cornflake Tart - Old School

4.50 from 2 votes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8
Calories: 368kcal
Print Pin Rate
A delicious crisp shortcrust pastry base with a thick layer of raspberry (strawberry) jam, topped with a sticky cornflake top - So Old School

Equipment

  • 9 inch Loose bottom Tart Tin
  • Greasproof paper

Ingredients

  • 320 g Shortcrust Pastry Chilled Ready rolled
  • 10 g Butter for greasing
  • 125 g Strawberry or Raspberry Jam Your choice
  • 125 g Golden Syrup
  • 25 g Dark Brown Sugar
  • 75 g Butter
  • 150 g Cornflakes

Instructions

  • Preheat your oven to 160C (fan) 180C/ 350f / Gas 4
  • Lightly grease a 9 inch loose bottom tart tin
  • Line your tart tin with your shortcrust pastry (use a rolling pin to lift and easy into the tin. Trim the excess with a knife
  • Screw up some greaseproof paper (if you have baking beans use these too) and bake in the centre of the oven for 15 minutes
  • Remove the baking paper and return to the oven for a further 10 minutes. Your pastry case should be baked through and be a light golden colour. Leave to cool in the tin
  • When your pastry case is cool, spread a thick later got jam over the base using a spoon. Set aside
  • In a saucepan gently melt your golden syrup, sugar and butter until melted
  • Remove from the heat and add your cornflakes. Using a wooden spoon stir and coat all your cornflakes, be careful not to smash them up too much
  • Tip your cornflake mix into your pastry case covering all the jam layer. Pat down with a spoon so there are no holes
  • Bake for a further 10 minutes. Remove from the oven and leave in the tin for 15 minutes, before removing and serving (it will be really hot so be careful!)
  • It will set on cooling and is much easier to handle

Notes

*** Nutritional information is approximate and intended as a guideย 

Nutrition

Nutrition Facts
Cornflake Tart - Old School
Amount per Serving
Calories
368
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
23
mg
8
%
Sodium
 
404
mg
18
%
Potassium
 
80
mg
2
%
Carbohydrates
 
63
g
21
%
Fiber
 
2
g
8
%
Sugar
 
25
g
28
%
Protein
 
4
g
8
%
Vitamin A
 
600
IU
12
%
Vitamin C
 
5
mg
6
%
Calcium
 
14
mg
1
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Comments

  1. 5 stars
    Thank you so much for this oldie but goldie! ๐Ÿ‘

  2. Samantha clapham

    4 stars
    Do you need plain pastry or sweet crust pastry

    1. Any you like – I’ve written it in the post x

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating