How To Make Cornflake Tart Easy Step By Step Picture Recipe Video

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.

DELICIOUS CHOCOLATE CORNFLAKE CAKES

Steps:

• In a saucepan over low heat, combine the butter, golden syrup and chocolate. Cook and stir until butter and chocolate have melted and everything is well blended. Mix in the cornflakes cereal. Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet. Place in the refrigerator until set, about 15 minutes.

COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES

Steps:

• Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
• Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
• Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

EASY JAM TARTS

Steps:

• Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands - try not to knead it too much. Add 1 more tbsp of water if it's not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it's about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.
• Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

CORNFLAKE CRUST

Steps:

• Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill.

CORN FLAKE TART

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.

LAZY CORNFLAKE SHORTCAKES

Steps:

• Pre heat oven to the temp it will say on ready rolled packet or to the recipe your using for the pastry.
• Grease a baking tray and lay out pastry in a square, rectangle or cut into circle. Stab with fork about 10 times.
• Place pastry into oven for 20 minutes or to your recipe. While the pastry bakes place sugar, butter and syrup into pan. Heat to a simmer but do not let it burn. Stir continuously.
• Once caramel colour remove syrup mix from hob and mix in cornflakes so that every bit is covered.
• Once pastry is golden brown remove from oven and allow to cool. Once cooled spread jam all over, covering it all.
• Spread cornflake mix over jam and pastry and place in fridge to cool.
• Once cooled tale out of fridge cut into custom pieces and devour!!