Saturday, 20 June 2015

Cornflake tart

A request I was not going to say no to, particularly as I would get a chance to try some of this school dinner classic. Who doesn't remember eating cornflake tart?

Easy to make with just a few ingredients, this chewy syrupy tart is a delight for all. You can cheat and buy the pastry to make this recipe even easier but this is a really simple recipe to make with super tasty results.

220g plain flour
100g cubed butter (fridge cold)
1 egg
110g golden syrup
30g sugar
80g fridge cold butter
100g cornflakes
110g jam

To make the pastry, put the flour and butter in a food processor and pulse until it resembles crumble/breadcrumbs. Add the egg and a little water and mix together until it starts to form a dough. Don't let it get too sticky so careful with the water. Bring together in clingfilm and chill for 20 minutes 

Preheat oven to 200/180c fan and roll out the pastry. Line a 23cm tin and prick the base with a fork. If you having baking beans, line the tart with baking paper and fill with the beans. Bake for 15 minutes, remove the beans and paper and bake for another 5-8 minutes until the base is golden.

While the tart case is baking, melt the butter, sugar and golden syrup in a large pan then take off the heat and stir in the cornflakes. 

When the tart case is cooked, spread the jam across the base of the tart then spoon on the cornflake mix and pat down so it's flat on top.

Bake for 5 more minutes until the mixture is set. Devour!

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