School Cornflake Tart

20 mins
Serves 1
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Directions

  1. 1Add 175g of plain flour to a bowl.
  2. 2Add 175g of plain flour to a bowl.
  3. 3Add 175g of plain flour to a bowl.
  4. 4Add 85g of butter to the flour.
  5. 5Add 85g of butter to the flour.
  6. 6Add 85g of butter to the flour.
  7. 7Rub the butter into the flour until it resembles breadcrumbs.
  8. 8Rub the butter into the flour until it resembles breadcrumbs.
  9. 9Rub the butter into the flour until it resembles breadcrumbs.
  10. 10Add 2 tablespoons of cold water to the mixture and combine until a dough forms.
  11. 11Add 2 tablespoons of cold water to the mixture and combine until a dough forms.
  12. 12Add 2 tablespoons of cold water to the mixture and combine until a dough forms.
  13. 13Sprinkle flour on a clean surface and roll out the pastry dough using a rolling pin.
  14. 14Sprinkle flour on a clean surface and roll out the pastry dough using a rolling pin.
  15. 15Sprinkle flour on a clean surface and roll out the pastry dough using a rolling pin.
  16. 16Grease and flour a tart tin.
  17. 17Grease and flour a tart tin.
  18. 18Grease and flour a tart tin.
  19. 19Carefully transfer the rolled-out pastry into the tart tin.
  20. 20Carefully transfer the rolled-out pastry into the tart tin.
  21. 21Carefully transfer the rolled-out pastry into the tart tin.
  22. 22Gently press the pastry down into the tin and trim any excess.
  23. 23Gently press the pastry down into the tin and trim any excess.
  24. 24Gently press the pastry down into the tin and trim any excess.
  25. 25Prick the bottom of the pastry with a fork.
  26. 26Prick the bottom of the pastry with a fork.
  27. 27Prick the bottom of the pastry with a fork.
  28. 28Line the pastry with baking paper and fill with baking stones.
  29. 29Line the pastry with baking paper and fill with baking stones.
  30. 30Line the pastry with baking paper and fill with baking stones.
  31. 31Bake for about 15 minutes.
  32. 32Bake for about 15 minutes.
  33. 33Bake for about 15 minutes.
  34. 34Remove the baking stones and finish baking for another 5-10 minutes until golden.
  35. 35Remove the baking stones and finish baking for another 5-10 minutes until golden.
  36. 36Remove the baking stones and finish baking for another 5-10 minutes until golden.
  37. 37Trim the edges of the baked pastry base.
  38. 38Trim the edges of the baked pastry base.
  39. 39Trim the edges of the baked pastry base.
  40. 40For the filling, add 50g of butter to a saucepan.
  41. 41For the filling, add 50g of butter to a saucepan.
  42. 42For the filling, add 50g of butter to a saucepan.
  43. 43Add 125g of golden syrup to the saucepan.
  44. 44Add 125g of golden syrup to the saucepan.
  45. 45Add 125g of golden syrup to the saucepan.
  46. 46Add 25g of soft brown sugar to the saucepan.
  47. 47Add 25g of soft brown sugar to the saucepan.
  48. 48Add 25g of soft brown sugar to the saucepan.
  49. 49Melt the ingredients together on the hob.
  50. 50Melt the ingredients together on the hob.
  51. 51Melt the ingredients together on the hob.
  52. 52Add 100g of cornflakes to the melted mixture and stir until coated.
  53. 53Add 100g of cornflakes to the melted mixture and stir until coated.
  54. 54Add 100g of cornflakes to the melted mixture and stir until coated.
  55. 55Spread a decent layer of seedless raspberry jam over the base of the pastry.
  56. 56Spread a decent layer of seedless raspberry jam over the base of the pastry.
  57. 57Spread a decent layer of seedless raspberry jam over the base of the pastry.
  58. 58Pour the cornflake mixture on top of the jam layer.
  59. 59Pour the cornflake mixture on top of the jam layer.
  60. 60Pour the cornflake mixture on top of the jam layer.
  61. 61Gently press down the cornflakes to create an even layer.
  62. 62Gently press down the cornflakes to create an even layer.
  63. 63Gently press down the cornflakes to create an even layer.
  64. 64Bake the tart in the oven for another 5 minutes until golden.
  65. 65Bake the tart in the oven for another 5 minutes until golden.
  66. 66Bake the tart in the oven for another 5 minutes until golden.
  67. 67Let the tart cool down before slicing and serving.
  68. 68Let the tart cool down before slicing and serving.
  69. 69Let the tart cool down before slicing and serving.

Ingredients

  • 175 g plain flour
  • 175 g plain flour
  • 175 g plain flour
  • 85 g butter
  • 85 g butter
  • 85 g butter
  • 2 tbsp cold water
  • 2 tbsp cold water
  • 2 tbsp cold water
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 125 g golden syrup
  • 125 g golden syrup
  • 125 g golden syrup
  • 25 g soft brown sugar
  • 25 g soft brown sugar
  • 25 g soft brown sugar
  • 100 g cornflakes
  • 100 g cornflakes
  • 100 g cornflakes
  • seedless raspberry jam
  • seedless raspberry jam
  • seedless raspberry jam

Equipment

bowlweighing scalerolling pintinbaking paperbaking stonesforksaucepanhobwooden spoonspatulaknifeoven mitts

Tips

  • The secret with pastry is not to mess around with it too much.
  • You can buy ready-made pastry if you don't want to go through the stress, just need a bit of patience.
  • You can use strawberry or raspberry jam.