Cornflake Tart©


Vanilla Pastry
  • 8.8oz-250g plain flour (sifted)
  • 5.2oz-150g unsalted butter/lard (cold & cubed)
  • 4.9oz-140g golden caster sugar
  • 2 teaspoons vanilla extract
  • 6 tablespoons water
  • Pinch of salt
  • 4.9oz-140g golden syrup
  • 2.8oz-80g unsalted butter (soft)
  • 1.4oz-40g dark brown soft sugar
  • 4.2oz-120g cornflake cereal
  • 7oz-200g raspberry jam (warmed)
  • Small pinch of salt


  1. Start by making the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  2. Next, add the golden caster sugar. Mix well. Follow with the water and vanilla essence. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  3. Grease a 23cm/9” flan/tart tin and set to one side. Next, flour a surface and roll out the pastry (don’t worry if it keeps breaking apart, just roll it out so it is about £1 coin thick) and place it into the tart tin. Fill out the whole tin, squish the pastry neatly into the sides of the tart tin, leaving some overhang. Prick the base all over and pop back into the fridge for a further 1 hour
  4. When you are ready to proceed, pre-heat oven with an over tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Place some baking parchment over the base of the pastry case and fill with baking beads/rice. Pop on top of the pre-heated oven tray in the oven and blind bake for 15 minutes. Remove from the oven and remove the baking beads/rice and baking parchment from the case. Pop the pastry case back into the oven for a further 10 minutes
  5. Whilst the pastry case is baking for the second time- prepare the filling. In a medium saucepan over a medium low heat, add the golden syrup, butter, sugar and salt and keep stirring until it is runny (do not boil) and the sugar has dissolved. Remove from the heat and stir through the cornflakes. Combine well
  6. Remove the pastry case from the oven, spread the warmed jam all over the base. Pour the cornflake mix on top and make sure it fill out to the edges of the pastry case. Cut off the pastry overhang from around the sides to give neat edges. Pop the tart back into the oven for a final 5 minutes.
  7. Remove from the oven and allow to cool in the tin for 15 minutes before removing and allow to cool completely
  8. Cut into slices and enjoy this old school classic

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