🥧Classic Cornflake Tart Recipe (Elaborate Version)

Yield: 1 tart (~8 servings)
Prep Time: 25 mins
Cook Time: 25–30 mins
Skill Level: Intermediate
Best Served: Warm with custard or cream

🧾 Ingredients & Why They Matter

🥧 For the Shortcrust Pastry (or use pre-made):

• 1¼ cups (160g) plain/all-purpose flour
  → The base structure of your tart. Plain flour gives a tender crust.
• ½ cup (115g) cold unsalted butter, cubed
  → Fat for flakiness. Cold butter is key to creating those crumbly layers.
• 2–3 tbsp cold water
  → Just enough to bring the dough together.
• Pinch of salt
  → Enhances flavor subtly.

✅ Shortcut: You can use 1 sheet of ready-rolled shortcrust pastry if you want to skip this step.

🍓 For the Filling:

• 5 tbsp (about 150g) strawberry or raspberry jam
  → A sweet, tangy layer that pairs perfectly with the crunch.
• 2 tbsp (30g) unsalted butter
  → Melts into the syrup for coating cornflakes.
• 2 tbsp (30g) light brown sugar
  → Adds richness and a toffee flavor.
• 2 tbsp golden syrup
  → Traditional UK ingredient that gives chewiness and shine (can substitute with honey or light corn syrup).
• 2½ cups (60g) cornflakes
  → The hero ingredient. Provides crunch and visual appeal.

🍽️ Equipment Needed

• 8–9 inch tart tin (loose-bottomed preferred)
• Rolling pin (if using homemade pastry)
• Baking paper & baking beans/rice (for blind baking)
• Saucepan
• Spatula or wooden spoon

🥣 Step-by-Step Instructions

1️⃣ Make the Shortcrust Pastry (if not using store-bought)

1. Rub butter into flour:
   In a large bowl, add flour and a pinch of salt. Add cold, cubed butter. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs.
2. Add water:
   Drizzle in cold water, one tablespoon at a time. Mix with a fork or your hands until it forms a dough.
3. Chill the dough:
   Form into a disk, wrap in cling film, and chill in the fridge for 30 minutes. This relaxes the gluten and prevents shrinkage.

2️⃣ Roll and Bake the Pastry Base

1. Roll out the dough:
   On a lightly floured surface, roll out your chilled pastry to about ⅛ inch (3mm) thickness.
2. Line the tart tin:
   Carefully transfer the pastry to your tart tin, pressing into the edges. Trim the excess but leave a small overhang.
3. Dock the base:
   Prick the base with a fork to prevent air bubbles.
4. Blind bake:
   Place parchment paper over the pastry and fill with baking beans or rice. Bake at 375°F (190°C) for 15 minutes.
5. Remove weights & bake again:
   Take out the weights and bake for another 5–7 minutes, until the crust is lightly golden and dry.
6. Cool slightly:
   Remove from oven and let cool for 5 minutes.

3️⃣ Prepare the Cornflake Topping

1. Melt syrup mixture:
   In a saucepan over low heat, melt the butter, brown sugar, and golden syrup together. Stir until smooth and bubbling.
2. Coat the cornflakes:
   Remove from heat and add cornflakes. Gently stir until evenly coated. Be careful not to crush them too much — you want some large flakes for texture.

4️⃣ Assemble the Tart

1. Spread jam layer:
   Spoon the jam evenly over the base of the pre-baked pastry. Use the back of a spoon to spread it smoothly.
2. Top with cornflake mixture:
   Spoon the coated cornflakes over the jam, pressing down slightly to form an even layer but without compacting too much (retain that crunch!).

5️⃣ Final Bake

• Return the assembled tart to the oven.
• Bake for 7–10 minutes at 375°F (190°C) — just enough to set and toast the top layer slightly.

✅ Tip: Keep an eye on it — you want golden, not burnt, flakes.

6️⃣ Cool & Serve

• Let the tart cool for 10–15 minutes in the tin.
• Carefully remove from the tart pan.
• Slice and serve warm or at room temperature.

🍮 Best Ways to Serve

• With warm custard (classic British style!)
• A dollop of whipped cream
• A scoop of vanilla ice cream
• A dusting of powdered sugar (optional)

🧊 Storage Tips

• Store leftovers in an airtight container at room temperature for up to 3 days.
• Reheat slices in the oven or microwave if desired.

🔁 Variations

• Different jam flavors: Try apricot, blackberry, or cherry.
• Nutty version: Add finely chopped almonds or pistachios to the cornflake mixture.
• Chocolate drizzle: Add melted dark or milk chocolate over the top once baked and cooled.