School Cornflake Tart

Name: School Cornflake Tart
Total time: 20 min
Cuisine: British
Ingredients: 175 g plain flour; 85 g butter; 2 tbsp cold water; 50 g butter; 125 g golden syrup; 25 g soft brown sugar; 100 g cornflakes; seedless raspberry jam

20m

Serves 1

instagram.com

School Cornflake Tart

instagram.com

20m

Serves 1

Directions

1Add 175g of plain flour to a bowl.
2Add 85g of butter to the flour.
3Rub the butter into the flour until it resembles breadcrumbs.
4Add 2 tablespoons of cold water to the mixture and combine until a dough forms.
5Sprinkle flour on a clean surface and roll out the pastry dough using a rolling pin.
6Grease and flour a tart tin.
7Carefully transfer the rolled-out pastry into the tart tin.
8Gently press the pastry down into the tin and trim any excess.
9Prick the bottom of the pastry with a fork.
10Line the pastry with baking paper and fill with baking stones.
11Bake for about 15 minutes.
12Remove the baking stones and finish baking for another 5-10 minutes until golden.
13Trim the edges of the baked pastry base.
14For the filling, add 50g of butter to a saucepan.
15Add 125g of golden syrup to the saucepan.
16Add 25g of soft brown sugar to the saucepan.
17Melt the ingredients together on the hob.
18Add 100g of cornflakes to the melted mixture and stir until coated.
19Spread a decent layer of seedless raspberry jam over the base of the pastry.
20Pour the cornflake mixture on top of the jam layer.
21Gently press down the cornflakes to create an even layer.
22Bake the tart in the oven for another 5 minutes until golden.
23Let the tart cool down before slicing and serving.

Ingredients

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

School Cornflake Tart

20m

Serves 1

instagram.com

School Cornflake Tart

instagram.com

20m

Serves 1

Directions

1Add 175g of plain flour to a bowl.
2Add 85g of butter to the flour.
3Rub the butter into the flour until it resembles breadcrumbs.
4Add 2 tablespoons of cold water to the mixture and combine until a dough forms.
5Sprinkle flour on a clean surface and roll out the pastry dough using a rolling pin.
6Grease and flour a tart tin.
7Carefully transfer the rolled-out pastry into the tart tin.
8Gently press the pastry down into the tin and trim any excess.
9Prick the bottom of the pastry with a fork.
10Line the pastry with baking paper and fill with baking stones.
11Bake for about 15 minutes.
12Remove the baking stones and finish baking for another 5-10 minutes until golden.
13Trim the edges of the baked pastry base.
14For the filling, add 50g of butter to a saucepan.
15Add 125g of golden syrup to the saucepan.
16Add 25g of soft brown sugar to the saucepan.
17Melt the ingredients together on the hob.
18Add 100g of cornflakes to the melted mixture and stir until coated.
19Spread a decent layer of seedless raspberry jam over the base of the pastry.
20Pour the cornflake mixture on top of the jam layer.
21Gently press down the cornflakes to create an even layer.
22Bake the tart in the oven for another 5 minutes until golden.
23Let the tart cool down before slicing and serving.

Ingredients

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