Corn Flake Tart
Indulge in the nostalgic charm of a classic Corn Flake Tart, a delightful British dessert that’s perfect for teatime or a sweet treat after dinner. This recipe features a buttery homemade shortcrust pastry as the base, layered with a generous spread of fruity strawberry jam, and topped with crisp, golden corn flakes coated in a luscious mix of golden syrup, butter, and sugar. The combination of textures—crumbly pastry, sticky jam, and crunchy topping—makes every bite irresistible. Ready in under an hour and serving up to eight, this easy-to-follow recipe is a great choice for family gatherings or a trip down memory lane. Serve it warm with custard or cream for the ultimate comfort dessert experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Plain flour
- 125 grams Unsalted butter (cold, cubed)
- 25 grams Caster sugar
- 1 large Egg yolk
- 2 tablespoons Milk
- 300 grams Strawberry jam (or any jam of choice)
- 100 grams Corn flakes
- 75 grams Golden syrup
- 50 grams Unsalted butter
- 25 grams Caster sugar
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Lightly grease a 9-inch tart tin with a removable base.
To make the pastry, place the plain flour, cold cubed butter, and caster sugar into a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Add the egg yolk and 1 tablespoon of milk, then mix together with a spoon or your hands until the dough comes together. If it’s too dry, add the remaining 1 tablespoon of milk. Wrap the dough in cling film and chill in the fridge for 15 minutes.
On a lightly floured surface, roll out the chilled pastry to fit your tart tin. Carefully lift the pastry and press it into the tin, trimming any excess from the edges.
Prick the base of the pastry with a fork and cover it with baking parchment. Fill with baking beads or rice and blind bake for 10 minutes. Remove the parchment and beads, then bake for an additional 5 minutes until the base is lightly golden. Remove from the oven and let cool slightly.
Spread the strawberry jam evenly over the baked pastry base, ensuring it reaches the edges.
In a saucepan, melt together the golden syrup, unsalted butter, and caster sugar over low heat. Stir until the sugar has fully dissolved and the mixture is smooth.
Remove the saucepan from the heat and add the corn flakes. Gently fold until all the corn flakes are coated in the syrup mixture.
Spoon the syrupy corn flakes over the jam layer, pressing down lightly to ensure an even layer.
Bake the tart in the oven for another 10 minutes, just until the corn flakes are golden and set.
Allow the tart to cool completely in the tin before removing. Slice into portions and serve as is, or with a dollop of cream or custard if desired.
Nutrition Facts
Calories |
3768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 751 mg | 33% | |
| Total Carbohydrate | 587.4 g | 214% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 273.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 168 mg | 13% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
