Hello lovelies,
A throwback from my childhood, cornflake tart!
I think every British person has had this at some point in their lifetime, especially in primary school when it was dinner time. Every week you’d have cornflake tart as a pudding as part of your school meals! I can honestly say that was probably the highlight of my week.
I use to love cornflake tart so I thought why not make one? it’s been years since I’ve had a slice of cornflake tart, it’s one of those puddings no one really makes, I don’t know why, it just seems to be a throwback pudding!
So today I’m sharing with you my cornflake tart recipe so you can head back to your childhood and reminisce on fond memories! Let’s get into it…
Ingredients You Need:
- 50g Of Butter
- 25g Of Light Brown Sugar
- 125g Of Golden Syrup
- 100g Of Cornflakes
- 125g Of Strawberry Jam
- Plain Flour For Dusting
- 320g Of Ready-Rolled Shortcrust Pastry
How To Make Cornflake Tart:
- Firstly, gather together your ingredients, equipment and preheat the oven to 180C/160C Fan/Gas Mark 4.
- Secondly, unroll the pastry and briefly roll out on a lightly floured surface until it’s large enough to fit on your loose-bottomed tart tin.
- Using the rolling pin, lift the pastry over the tin and press into the corners and sides so the excess pastry hangs over the tin. Then trim this away.
- Line the pastry with baking parchment and fill with baking beans or uncooked rice (I used uncooked rice). Bake for 15 minutes.
- Once you’ve baked for 15 minutes, remove the parchment and rice and bake for another 5-10 minutes until just golden.
- Remove from oven once baked and trim any excess pastry from the edges.
- Now, heat the 50g of butter, 25g of golden brown sugar and 150g of golden syrup in a small pan, stirring frequently until completely melted and smooth.
- Fold the cornflakes into the butter mixture until the cornflakes are completely covered.
- Spoon the 125g of jam into the cooked pastry base and level the surface.
- Finally, once you’ve done the jam, tip the cornflake mixture over the jam and gently press down until all the jam is covered with a layer of the mixture.
That’s your cornflake tart prepared, baked and ready to eat!
Did memories of your childhood pop into your head when you read through this recipe or looked at the pictures? Because it sure did for me.
I’m really pleased I’m sharing this with you today, I think cornflake tart needs to become a regular pudding in peoples homes as it’s super YUMMY!
Is there any other puddings that pop into your mind when you think of your childhood? If so, let me know and maybe I’ll give making them a go.
Sending you all tons of love and hugs as always,
Elle xo
