Cornflake Tart Recipe!

Hello lovelies,

We’re throwing it back today, way way back to one of the most famous deserts in UK history. The well and truly loved… cornflake tart.

Now, if you scroll back on my blog, many years ago I shared with you all my first ever attempt at a proper cornflake tart which I absolutely loved. That being said, as the years have gone on and I’ve progressed with my baking skills, I feel like its time for me to re-write and re-make a cornflake tart, only this time, my way!

What do I mean by ‘my way’ you ask? Well, this is my version of a cornflake tart where I take the core flavours and re-invent them into my own version.

For example: instead of making a shortcrust pastry as the base, I used my well loved shortbread recipe and instead of using strawberry jam out a jar, I made a strawberry compote. But if there’s one thing that remains the same and can’t ever be changed, it’s the deliciously crunchy cornflake topping.

So, if you like the sound of my cornflake tart, you know the drill. Keep on scrolling below and you’ll find today’s recipe.

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Category: Desert

Servings: 6-8 Slices

Prep Time: 1 Hour

Bake Time: 40 Minutes

Overall Time: 1Hour 40Minutes

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Ingredients You Need For The Shortbread Base:

• 113g Of Caster Sugar
• 226g Of Unsalted Butter
• 2tbsp Of Vanilla Bean Paste / Extract
• 340g Of Plain Flour

Ingredients You Need For The Strawberry Compote:

• 500g Of Fresh Or Frozen Strawberries
• 100g Of Granulated Sugar

Ingredients You Need For The Cornflake Topping:

• 150g Of Cornflakes
• 65g Of Unsalted Butter
• 55g Of Light Brown Sugar
• 175g Of Golden Syrup

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How To Make The Shortbread Base:

• Firstly, gather together your ingredients and equipment, line the base of a 10” loose-bottomed tart tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 5.
• Secondly, in a large bowl, beat together the 113g of caster sugar with the 226g of unsalted butter until light and fluffy.
• Mix in your 2tbsp of vanilla extract.
• Next, slowly add in your 340g of plain flour (if it resembles breadcrumbs and not a dough, add in a splash of milk and that should bring the dough together).
• Once a dough has been formed, press the dough evenly along the bottom and sides of the 10” tart tin (I made the shortbread relatively thick on the base and sides but this is optional).
• Using a fork, prick holes all over the shortbread base and then line the tart tin with parchment paper and fill the base with weighted baking beans or rice. Fill the tin until it’s full and the baking beans are pressed up tight against the edges.
• Place into the oven and allow to bake for 20-30 minutes, until golden brown.
• Once baked, remove from the oven, very carefully remove the parchment paper and baking beans and allow to cool down completely in the tin.

How To Make The Strawberry Compote:

• Now that the base is baked and cooling, it’s time to make the compote.
• Remove the green leafy part of the strawberry then chop the strawberries into small pieces.
• Add the chopped strawberries and 100g of granulated sugar into a medium saucepan over a low heat.
• Cook the strawberries over a low heat while the juices of the strawberries begin to release. Stirring regularly, as the strawberries come to a simmer.
• Once simmering, over a low-medium heat, cook the strawberries for around 15 minutes, stirring regularly.
• Whilst cooking, use a potato masher to break up the berries, this will allow for a smoother compote.
• Continue cooking until the strawberries have broken down and the sauce has thickened.
• When thickened, remove from the heat and allow to cool (it will also thicken as it cools).
• Once cooled, spread the strawberry compote evenly across the shortbread base.

How To Make The Cornflake Topping:

• In a large saucepan, over a medium heat, melt together the 65g of unsalted butter, 55g of light brown sugar and 175g of golden syrup, stirring continuously until well combined.
• When melted and combined, remove from the heat and quickly stir in the 150g of cornflakes. Mix together until the cornflakes are fully and evenly coated.
• Top the strawberry compote with the cornflake mixture.
• Place back into the oven for 6-8 minutes, until the cornflakes look a little toasty on-top.
• Finally, carefully remove the cornflake tart from the tart tin and cut into slices. Serve alone or with some warm custard.

That’s your Cornflake Tart prepared, baked and cooled, ready for you to enjoy!

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Notes:

• Store in the refrigerator for up to 4-5 days, however, for the freshest taste, eat on the day of baking.
• If you don’t want to make a strawberry compote, you can use strawberry jam straight from a jar instead.
• If you don’t want to use shortbread as the base, the original base is a shortcrust pastry.

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I’m sorry, I’m just obsessed with the way this recipe turned out! It’s easily one of my favourite re-inventions to date.

Did the cornflake tart need reinventing? no, certainly not! But I just wanted to push myself out of my comfort zone and create my own version from scratch which is ever so slightly different from the original yet tastes as utterly delicious – afterall, that’s the fun thing about baking, right?

You, yes I’m looking directly at YOU reading this right now, if this has caught your attention, let this be your sign to make it, bake it and eat it yourself. It’s worth every naughty mouthful – I promise.

Let me know in the comments below if you make this cornflake tart yourself and if you do, what your thoughts are on it. Did you feel the shortbread base and strawberry compote centre complimented the cornflake topping well?

Sending you all tons of love & hugs as always,

Elle xo