This delicious cornflake tart is a classic English dessert made with a crispy crust, crunchy cornflakes and a thin layer of jam.
For me, this is more delicious than breakfast cereal in the morning and so good with a cup of tea in the afternoon. I also like to serve it with ice cream, whipped cream or custard for an easy family dessert.
Jump to:
Cornflake Tart
There’s nothing that screams “classic dessert recipe” other than this Easy Cornflake Tart. This recipe is a childhood staple, a popular 80s treat and is also very simple to make.
This cornflake jam tart is made with simple ingredients, yet it is rich and delicious and the ingredients are very easy to find, making it a hassle-free, nostalgic and delicious bake.
It is also extremely versatile and can be served on different occasions for different purposes.
I highly recommend this recipe for amateur or budding bakers. This does not need advanced skills or specialized equipment to make.
Now, the best part: how to make the most delicious (and easy!) tart ever.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Shortcrust pastry: I use store-bought shortcut pastry. However, feel free to make your own pastry if you like.
Butter: To make this tart dairy-free or vegan, substitute butter for a dairy-free spread.
Golden syrup: Golden Syrup or Golden Treacle is a sweet ingredient commonly found in the UK. It is the main source of the sweetness of this tart. Corn syrup and maple syrup are good substitutes for golden syrup.
Light brown soft sugar: Brown sugar gives your tasty tart its golden-brown color while adding a more subtle sweetness to it. However, you may replace it with caster sugar.
Cornflakes: I use plain cornflakes; It adds crunch to the texture of the tart, which combines well with the flaky texture of the pastry.
Strawberry jam: Strawberry Jam is my favorite; it complements the cornflakes by adding its fruity flavor into the mix. You can also use raspberry or blueberry jam instead.
How to Make Cornflake Tart?
One: Preheat the oven to 180C / 350F.
Two: Unroll the pastry and press it in the bottom and sides of a 23cm tart tin. Make sure to trim the edges away and then bake for 15 minutes.
Tip: Make sure your pastry is still cold to get a flaky texture! Do not bake a pastry that has already reached room temperature.
Three: In a large saucepan, heat butter, golden syrup, sugar, and a pinch of salt over low heat until melted. Make sure to stir frequently to avoid burning the sugar.
Four: Stir in cornflakes and mix to coat.
Five: Spread the jam on the baked pastry base, then top it with the cornflake mixture and gently press down.
Six: Bake again in the oven for another 5 minutes or until the top is golden.
Tip: Your tart is cooked once it becomes golden brown.
Seven: Take it out of the oven, let it cool, cut with a sharp knife and then serve and enjoy.
Top tips!
- If you keep your pastry in the freezer, make sure to defrost it before lining your tart. A Frozen pastry will not cook well and will most likely break when you’re trying to line your tart tin.
- Mix the cornflakes and the melted mixture well. This will help quote your cornflakes for maximum flavor and it will also keep them together and prevent them from falling apart.
Variations
- Make your cornflake tart without pastry if you like.
- You can add some chocolate chips or nuts to the cornflake mixture and spoon it into muffin tin cups to make chocolate cornflake cakes.
Storage
How to store: I store this Easy Cornflake Tart in the fridge in an airtight container for 3 to 5 days.
How to freeze: First, I cut the tart into 12 pieces, cover each one with layers of cling film, put them in an airtight container, and store them in the freezer for up to 3 months.
Recipe FAQs
You can always opt to cut it before putting it in the tins or you can unfold the pastry and gently press into the sides of the tin, push up the pastry against the sides of the tin, and then trim off the overhanging pastry.
Yes, you can. You need to use gluten-free cornflakes and gluten-free shortcrust pastry.
More Easy Tart Recipes
- Puff Pastry Jam Tarts
- Easy Apple Curd Tart With Puff Pastry
- Easy Puff Pastry Strawberry Tarts
- Homemade Strawberry Pop Tarts
- Easy Strawberry Tart
- Blueberry Custard Tart
I hope you like today's recipe! Subscribe to Healthy Life Trainer's Newsletter to get all the latest recipes once published, or follow on Pinterest and Instagram.
Recipe Card
Easy Cornflake Tart
Equipment
- Tart baking tin
Ingredients
- 320 g ready-rolled shortcrust pastry
- 25 g light brown soft sugar
- 50 g butter
- pinch of salt
- 125 g golden syrup
- 100 g cornflakes
- ¼ cup strawberry jam
Instructions
- Heat the oven to 180C / 350F. Unroll the pastry and press it in the bottom, corners and sides of a 23cm tart tin; trim the edges away and then bake for 15 minutes.320 g ready-rolled shortcrust pastry
- In a small saucepan, heat butter, golden syrup, sugar and salt (stirring frequently) until melted.25 g light brown soft sugar, 50 g butter, 125 g golden syrup, pinch of salt
- Stir in cornflakes, and mix to coat.100 g cornflakes
- Spread the jam on the baked pastry base, then top it with the cornflake mixture and gently press down.¼ cup strawberry jam
- Bake again in the oven for another 5 minutes or until the top is golden.
Notes
- Mix the cornflakes and the melted mixture well. This will help quote your cornflakes for maximum flavor and it will also keep them together and prevent them from falling apart.
- To make this tart dairy-free or vegan, substitute butter for a dairy-free spread.
Becky says
Made this tart with my daughter, so easy and so delicious and crunchy!
Natalie says
Highly recommend, This recipe was a hit in our family, and we will definitely be making it again; thank you so much for the recipe!