Cornflake Tart Recipe For Blonde Brownie

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.

BLONDE BROWNIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
• Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
• Stir the brown sugar into the melted butter and mix well. Cool slightly.
• Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
• Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

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.

CORNFLAKE TART

Steps:

• Preheat the oven to 180°C / 160°C / 355°F / gas mark 4.
• Lightly dust a clean work surface with flour. Unroll the pastry, then flatten it evenly with a rolling pin until its surface is big enough to cover a 23cm loose-bottomed tart tin.
• Lift the pastry over the tin and press into all crevices, ensuring that a small amount of excess pastry hangs over the trim. Trim if necessary.
• You need to blind bake the pastry first. So line the pastry with parchment paper, then fill it with baking beans or uncooked rice.
• Bake for 15 minutes.
• Remove the beans or rice plus the parchment, then continue to bake for another 5 minutes or until the pastry is golden.
• Remove from the oven and trim the excess pastry from the edges.
• Using a large saucepan, heat the butter, syrup and sugar until everything has melted and the mixture is smooth.
• Fold in the cornflakes and ensure everything is coated evenly.
• Spoon the jam onto the base of the cooked pastry, ensuring it's evenly coated.
• Tip the cornflake mixture on top of the jam layer and gently press down until an even layer is formed.
• Bake the tart for another 5 minutes or until the cornflakes are golden.
• Serve warm with custard. Enjoy!

BROWNIE TART

Steps:

• Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
• Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
• Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.