Easy cornflake tart
Prepare this cornflake tart – an extremely simple family dessert that uses basic ingredients. With a crust and jam base, it’s delicious combined with cream.
Ingredients
8 serv.Step-by-step instructions
- 1
Preheat the oven to 180 °C/160 °C fan/gas 4. Roll out the dough and briefly roll it on a lightly floured work surface until it is large enough to fit a 23 cm removable-bottom tart tin. Use a rolling pin to lift the dough over the tin, then press it into the corners and sides so the excess dough hangs over the edge. Trim the excess, leaving only a small overhang.
- 2
Line the dough with parchment paper and fill it with baking beans or uncooked rice. Bake for 15 minutes. Remove the paper and beans, then bake for another 5‑10 minutes until lightly golden. Remove from the oven and trim the excess dough around the edges with a serrated knife.
- 3
Heat the butter, syrup and sugar in a small saucepan with a pinch of salt, stirring frequently until melted and smooth. Gently fold in the cornflakes so they are coated with the buttery mixture.
- 4
Spoon the jam into the prepared crust and smooth the surface. Spread the cornflake mixture over the jam and gently press until the jam is fully covered with the mixture. Return the tart to the oven and bake for another 5 minutes until the flakes turn golden and toasted. Let cool to warm temperature, then slice and serve with cream.
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