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Cornflake Tart

Cornflake Tart

 Prep.Time: 10 mins
 Cook.Time: 25 min
 Difficulty: Easy
 Serves: 6


 9"/23cm Flan Tin
 Baking Beans
 Baking Paper
 Medium Saucepan
 Wooden Spoon


 375g/11oz Short Crust Pastry
   (ready rolled)
 55g/2oz Butter or Spread
 30g/1oz Sugar
 110g/4oz Golden Syrup
 110g/4oz Cornflakes
 2 Tbsp Raspberry Jam


Pre-heat oven to 200°c / 400°f / Gas Mark 6.
Grease flan tin well with a knob of butter.
Lay pastry over the tin and press into edges, trim around edge.
Place a sheet of baking paper over this and fill with baking beans.
Bake in oven for 20-25 minutes or until golden.
When pastry is ready, remove beans and paper.
Melt the butter, sugar and syrup in the suacepan and remove from heat.
Carefully mix in the cornflakes until they are coated with the mixture.
Cover the base of the pastry with the raspberry jam.
Put the cornflake mixture over the top and pop back in oven for 5-10 mins.
When the cornflakes are starting to brown, remove the tart from the oven.
Serve with custard, cream or ice-cream.

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