Easy Cornflake Tart Recipes

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.

RECIPES

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.

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 RECIPE

Steps:

• Line the tin with pastry and chill for 20mins. Preheat the oven to 200C/Gas 6. Fill the pastry case with parchment paper and baking beans and cook for 25 mins. Remove beans and cook for 5 mins more. Leave to cool.
• Break the chocolate into small pieces and place in a large bowl. Heat the cream in a saucepan and as soon as it reaches the boil remove from the heat. Pour in a continuous stream over the chocolate and mix until fully incorporated. This is your chocolate ganache. Sprinkle in the sea salt, mix and then pour over the pastry case, making sure it's evenly spread. Chill for 1 hour.
• In a large dry frying pan toast the corn flakes until turning golden. You may need to do this in batches. Set aside. Melt the butter and syrup together then mix in cornflakes and most of the toasted almonds. Spoon on top of the chocolate ganache and sprinkle over the remaining almonds, then set in the fridge for 20-30mins or overnight. Serve at room temperature with double cream or custard, optional.