Corn flake tart recipe

Corn flake tart recipe

9 ratings

This nostalgic classic brings back fond school-dinner memories in all the best ways. The traditional corn flake tart has been updated with a sticky, golden Crunchy Nut corn flake topping for an extra boost of flavour, layered on top of sweet strawberry jam and buttery pastry. Serve with plenty of custard for the ultimate retro pud. See method

  • Serves 8
  • 20 mins to prepare and 40 mins to cook, plus chilling
  • 482 calories / serving

Ingredients

    For the pastry

    • 225g plain flour, plus a little extra for dusting
    • 1 tbsp icing sugar
    • 110g cold unsalted butter, diced
    • 1 egg yolk whisked with 1 tbsp cold water

    For the filling

    • 75g salted butter
    • 100g golden syrup
    • 225g Kellogg's Crunchy Nut
    • 125g strawberry jam
    • custard, to serve (optional)

Each serving contains

  • Energy

    2020kj
    482kcal
    24%
  • Fat

    22g 31%
  • Saturates

    12g 61%
  • Sugars

    33g 37%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 69g Protein 5.2g Fibre 1.9g

Method

  1. Make the pastry: in a bowl, rub the butter into the flour, icing sugar and a pinch of salt until it resembles breadcrumbs. Alternatively, blitz in a food processor. Add the egg and water and stir (or pulse if using a food processor) until the dough comes together, adding another tsp of water if needed. Knead briefly to shape into a smooth disc. Wrap in clingfilm and chill for at least 30 min.
  2. Roll out the pastry on a lightly floured surface to a circle about 30cm in diameter. Lift into a 23cm fluted loose-bottomed tart tin (about 3cm deep) and gently press into place, allowing a little pastry to overhang. Prick the base all over with a fork, then chill in the fridge for 20 mins.
  3. Place a baking sheet in the oven and preheat to gas 6, 200°C, fan 180°C. Line the pastry case with a piece of foil and fill with baking beans. Place on the preheated tray, bake for 15-20 mins until beginning to turn golden, then remove the paper and beans and return to the oven for 8-10 mins until pale golden and the base is crisp. Remove from the oven and reduce the oven to gas 4, 180°C, fan 160°C. Use a sharp knife to carefully trim away any excess pastry.
  4. Heat the butter and golden syrup in a medium pan over a low heat until melted. Tip the corn flakes into a large bowl, add the warm syrup mixture and toss gently to thoroughly coat, being careful not to crush the flakes too much.
  5. Spread the strawberry jam evenly over the base of the pastry case to create a thin layer, then top with the sticky corn flake mixture. Place the tart in the oven and bake for 10 mins.
  6. Leave to stand for 10-15 mins before cutting into slices. Serve with custard.

Tip: Short of time? Skip making your own pastry and use 300g of ready rolled shortcrust pastry instead. 

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