Cornflake Tart Like The One You Had At School Recipes

CORNFLAKE TART: LIKE THE ONE YOU HAD AT SCHOOL!

Steps:

• Preheat the oven to 200ºC/ 180ºC Fan / Gas 6 / 400ºF
• Line a 30cm tart tin with the shortcrust pastry, trimming any excess with a knife. Prick the pastry all over with a fork. Cut a circle of baking paper the same size as the tart and place it on top of the pastry. Tip in the baking beans and put the tart tin in the oven for 20 minutes to blind bake the pastry.
• Leave the pastry to cool for 5 minutes then spread over the strawberry jam and set the tart to one side.
• Add the butter, caster sugar and golden syrup to a saucepan and melt together over a low heat.
• Once melted, remove from the heat and stir the cornflakes in. Mixing well to combine all the ingredients.
• Tip the cornflake filling on top of the pastry tart, use a spatula to spread the filling evenly over the pastry.
• Return the cornflake tart to the oven for 5 minutes.
• Serve with custard.

EASY CORNFLAKE TART

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.