Cornflake Tart - Old School - Easy Peasy Lemon Squeezy

5 from 3 votes

Cornflake Tart - Old School

A delicious crisp shortcrust pastry base with a thick layer of raspberry (strawberry) jam, topped with a sticky cornflake top - So Old School

Course Pudding

Cuisine English

Keyword Apple pudding, Christmas Dessert, Cornflake Tart, old school recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 368kcal

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

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