RECIPES
Bake a trip down memory lane with this retro bake. A firm school favourite, sweet pastry base topped with jam and cornflakes. Best served drizzled in a large helping of custard. Find out below how to make our cornflake tart recipe.
Time 2h10m
Yield 8
Number Of Ingredients 18
Steps:
- Step 1:Begin by making the pastry. Place the flour and butter in a food processor and blitz until the mixture becomes like breadcrumbs. Then add water and blitz until you have a soft dough.Step 2:Turn out onto a floured surface and bring together with your hands. Wrap in cling film and chill for about an hour.Step 3:When you are ready to roll out your pastry, we recommend rolling out between two large pieces of baking parchment as your pastry will be easier to move about. You can lift the paper and add a little flour to ease its progress. Step 4:When your pastry has a diameter of about 28cm, gently remove the paper and roll up over your rolling pin and drape it over the tin, pressing gently to form the shape. Don't trim the pastry completely yet. Step 5:Place the lined tin in the fridge and chill again for at least 30 minutes.Step 6:Preheat your oven to 180°C (160°C fan)Step 7:When you are ready, bake the pastry blind. Line the pastry with baking parchment and fill with baking beans. Bake blind for 15 minutes then remove the paper and the beans.Step 8:Quickly and carefully trim the edges if you need to then return the pastry case to the oven to dry out for 5-10 more minutes. If it looks like it will brown too much, protect the edges with foil.Step 9:When cooked, remove from the oven and allow to rest while you make the filling.Step 10:For the filling, melt the butter, syrup, sugar and salt in a large pan. Once it is completely melted, stir in the cornflakes and mix gently to ensure that each one is coated. Step 11:Spread the jam over the base of the pastry case and then top with the cornflake mixture and gently spread out evenly. Step 12:Put the tart back in the oven for another 5 minutes, then leave to one side to harden slightly before serving.
EASY CORNFLAKE TART
Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
- Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
- Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
- Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.
Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.49 milligram of sodium
CORNFLAKE CRUST
A crust made from breakfast cereal.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 3
Steps:
- Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill.
Nutrition Facts : Calories 119 calories, Carbohydrate 12.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 92.4 mg, Sugar 8.9 g
CORN FLAKE TART
This is my mums favorite pudding from school. She was thrilled when we found it. It tastes great covered in cream! Cooking time includes chilling and setting time.
Provided by PinkCherryBlossom
Categories Tarts
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pastry --.
- Sift flour into a bowl. Cut the butter and shortening into cubes and "rub in" using thumbs and forefingers until the mix looks like breadcrumbs.
- Add sugar and water and mix with a round bladed knife until the mixture sticks in lumps.
- Knead and roll out. Use to line a 20 -23 cm loose bottom flan tin. Chill for 30 minutes.
- Preheat oven to 200°C/400°F.
- Line the case with baking parchment and fill with baking beans. Bake blind for 15 minutes then remove the beans and paper and bake for another 5 - 10 minutes.
- Spread the base with the jam.
- In a pan melt the butter, sugar and syrup together. Stir in the corn flakes and mix well.
- Spread the corn flake mix on the jam and allow to set.
Nutrition Facts : Calories 470.1, Fat 18.5, SaturatedFat 9.1, Cholesterol 29.4, Sodium 246.8, Carbohydrate 72.3, Fiber 1.7, Sugar 22.7, Protein 5.3
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- Preheat oven to 180°C/Fan 170°C. Line the tart tin with the pre-rolled shortcrust pastry and cut off any excess. Prick all over the base with a fork then freeze for 10 minutes.
- Line the pastry with scrunched up baking paper and top with baking beans. Blind bake for 15 minutes.
- Remove the baking paper and beans then bake for 5 more minutes. Remove again, glaze all over with a little milk then bake for a final 5-10 minutes until golden.
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- To make the pastry, put the flour, ground almonds and salt into a large bowl. Add the butter and rub in to make a breadcrumb texture. Add the sugar and lemon zest and mix through with a blunt knife, then add the egg yolk and continue mixing with the knife.
- Now use your hands to bring the pastry dough together without kneading it too much. Flatten into a disc and wrap in cling film, then chill in the fridge for 1–2 hours.
- Roll out the chilled pastry on a lightly floured worktop to about 3mm thick. Use the rolling pin to lift the pastry up and into a 23cm fluted, loose-bottomed flan tin.
- Scrunch up a piece of greaseproof paper, then smooth it out and use to line the pastry case. Fill with baking beads. Blind bake for 20 minutes, then remove the paper and beads and bake for a further 10 minutes until golden brown.
- Combine the butter, Lyle’s Golden Syrup, sugar and salt in a saucepan set over a low/ medium heat and allow to melt together and become glossy and thick, stirring occasionally.
- Spread your home-made jam over the bottom of the cooked pastry case and top with the cornflake mixture. Return the tart to the oven to bake for 15–20 minutes until the filling is golden brown.
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