Take a nostalgic trip down memory lane to your school dinner days with this delicious Cornflake tart. Served with hot custard it’s a heartwarming dessert for after your tea.

What is a Mini Cornflake Tart?

Cornflake Tart is a delicious pasty case sweetened with our Natural Flavoured Icing Sugar.  Add a strawberry jam layer to the pastry and then top with a crunchy sweet sticky cornflake mix.  You can eat it hot or cold is delicious with hot custard.

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Ingredients

Pastry Base

• This is enough pastry and filling for 3 Wilton Mini Springform Tins or small 4-inch baking pans.
• Preheat oven to 180C (fan 160C) /gas mark 4/ 350F
• 150g Plain Flour
• 30g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar or flavour of your choice.
• 80g Unsalted Butter
• 30ml Cold Water

For the Filling

• 68g Golden Syrup
• 33g Unsalted Butter
• 15g Sugar and Crumbs Velvet Vanilla Flavoured Icing Sugar or flavour of your choice
• 50g Cornflakes
• 50g or 3 good teaspoons of jam of your choice

Instructions

Making the Pastry Bases.

1. Put the flour and Natural Flavoured Icing Sugar into a mixing bowl and add the unsalted butter chopped into cubes.

2. Gently rub all the ingredients together until the mix resembles fine breadcrumbs.

3. Add the 30ml cold water and bring it together with a pallet knife then using your hands knead all the ingredients into a ball of dough.

4. Roll out on floured service and then using a 6-inch round cutter cut out 3 circles of dough.

5. Carefully put the pastry into the mini springform tins, and press down and around the sides. This pastry will not fit the top of the tin as it I going to be a mini tart case.

6. Prick with a fork all over the pastry cases and then chill in the fridge for 30 minutes.

7. Bake in a preheated oven for 20 minutes or until just turning golden brown.

Cornflake Tart Filling

1. Whilst the Pastry Cases are in the oven baking let’s make the filling.

2. Melt the butter, icing sugar and golden syrup in a large bowl in the microwave. Do this on 30-second blasts and be aware the liquid mixture will be very hot!

3. Carefully pour the cornflakes into the liquid mix and stir in until all the cornflakes have been coated.

4. Place a teaspoon of jam into the bottom of each pastry case and evenly spread all over using the back of the spoon. 

5. Now using a dessert spoon, carefully spoon the cornflake mixture onto the top of the jam. Gently pat down the mixture with your spoon and add some more mixture. Repeat this process for all the pastry cases.

6. Bake in the oven for 5-6 minutes and then remove. Leave for 10 minutes to allow the cornflake mix to set and the jam to cool slightly before serving.