CornflakeTart | Super simple easy home baking

Cornflake tart brings back so many memories and I am also pretty sure it's a favourite amongst many of us. It's so quick and simple to make and with a generous side of custard you just can’t go wrong.

- Ingredients -
-Shortcrust Pastry
-Plain flour (for dusting)
-50g Butter (salted or unsalted)
-25g Soft light brown sugar
-130g Cornflakes
-125g Golden Syrup
-Pinch of salt
-Jam


- Tools -
-Baking tin
-Parchment
-Baking beans
-Rolling pin
-Deep cooking pot
-Knife
-Spoon / Pallet knife

- Method -
1.Pre-heat your oven to 160c
2.Begin by unraveling your short crust pastry. For this tutorial i have used shop bought as it is quicker and easier. Once you have your shortcrust pastry flat on your surface, give it a slight stretch or roll with a rolling pin, this is to ensure that it will fill your baking tin. Do not roll thin.
3. Place the shortcrust pastry over your tin and press it to manipulate the shape of your tin. Ensure it is all pressed down.
4.Trim off your excess edges leaving some slighting hanging over - This can be trimmed off after being baked.
5.Place a sheet of parchment over the shortcrust pastry and press down slightly. Now add your baking beans on top and flatten out evenly. You will require the baking beans to blind bake your pastry. - If you do not have baking beans you can use uncooked/ dried rice or lentils.
6. Place your pastry in the oven for 17-20 minutes on 160c. Allow your pastry to cool and you can then begin the cornflake filling.
7. In a large cooking pot place your butter and allow it to melt on medium heat.
8. Add in your soft light brown sugar. Stir occasionally until there are no sugar lumps.
9. Now add your cornflakes and stir again.
10. Finally add your golden syrup and a pinch of salt. Now stir continuously until your cornflakes are completely coated in the syrup mixture. Do not worry if the quantity looks like it's decreased or if your cornflakes break.
11. Turn off the cooker and allow to sit for a few moments.
12. Place a few spoonfuls of Jam into the centre of your cornflake tart and use either the back of a spoon or a pallet knife to smooth and and become level.
13. Now finally add your cornflake mixture on top and again with the back of a spoon of a pallet knife even out and press down. The final look should look pressed down and compact.
14. You can allow the cornflake tart to rest and set for a few hours in the fridge, or you can eat straight away. If eaten straight away the cornflake mixture may be slightly loose but it will still taste great! You can also enjoy it with custard!

- Alternatives & Tips -
-Avoid using frosties or any coated cornflakes as it may make the tart too sweet.
-You can replace the golden syrup with corn syrup or maple syrup. (Not Agave)
-You do not have to use the extra pinch of salt.

I hope you enjoyed this tutorial, please stay safe xxxx