Cornflake Tart Slice - British School Recipe

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Cornflake Tart Slice - British School Recipe

Cornflake Tart Slice is an old school dinner classic that's packed with nostalgia but more importantly, is absolutely delicious. Using homemade, shop bought or even ready baked shortcrust pasty, the simple base is filled with golden syrup coated cornflakes and an all important layer of strawberry jam. Just add custard!

5 from 1 vote

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings slices

Author Chloe

Equipment

Rolling Pin

Sharp Knife - Small

Measuring Scales

Roasting Tin - Small 20 x 25 cm (8” x 10”) rectangular

Baking Paper

Baking Beans

Saucepan - Large

Silicone Spatula

Ingredients

400 g Shortcrust Pastry
Plain Flour (All Purpose) - for rolling if needed
75 g Salted Butter
⅛ tsp Sea Salt Flakes
75 g Light Brown Sugar
200 g Golden Syrup
200 g Cornflakes
200 g Strawberry Jam

Instructions

Blink Bake the Pastry Case

Preheat the oven to 190°c fan/375f.
Place roughly 400g Shortcrust Pastry onto a floured board.
As you are going to roll the pastry into a rectangle, it is a good idea to use the palms of your hands to coax the pastry into a more square rather than round shape if it isn't already.
Roll the pastry out until it is a little larger than the baking tin.
Keep releasing the pastry from the surface and turning it/flipping it after each roll. This will make it easier to roll out and keep the thickness nice and even.
You need to make sure there is enough pastry to line up the sides of the tin too. Use the tin as a guide to help you.
Carefully life the pastry into the tin. Ease the pastry into the corners by lifting it rather than stretching it. Use your knuckle to press to make sure the pastry is fully in the corners and there aren't any air pockets underneath it.
Use a small sharp knife to cut along the outside edge to remove any excess pasty.
Take this opportunity to again run around the edges with the side of your finger and make sure it is firmly pressed against the tin.
Cut a piece of baking paper that is a little bigger than the pastry sheet was. Scrunch it up and then open it back out a couple of times. This will make it soft and pliable.
Line the pastry with the paper. Again make sure the paper goes right into all the edges and corners.
Tip your baking beans into the tin. Ideally you want there to be enough beans to come right up to the top of the tin but don't worry too much if you don't.
Bake the pastry for 10 minutes. Remove from the oven and carefully spoon out the baking beans - they will be very hot.
Remove the baking paper to reveal the part cooked pastry shell. You will see that it is still dark looking on the base.
Bake the pastry for a further 8 minutes until lightly golden all over. If the pastry puffs up a bit, don't worry, just gently press it back down when it comes out the oven.
Set aside to cool slightly while you make the filling.

Prepare the Cornflakes

Add 75g Butter, 75g Light Brown Sugar, and 200g Golden Syrup to a large saucepan along with a small amount of salt - around ⅛ tsp Sea Salt Flakes.
Heat gently until all the syrup is warm and the butter and sugar are fully melted. You don't need to boil it. Remove from the heat.
Add 200g Cornflakes to the mixture and stir until they're fully coated. This might take a couple of minutes but keep the faith and make sure to really dig down to the bottom of the pan when you're mixing.

Assemble the Tart

Spoon around 200g Strawberry Jam into the pastry case.
Use the back of a spoon to gently spread it evenly all over the base of the pastry. Make sure to go right to the edges.
Start to slowly spoon the cornflake mix into the pastry. I suggest doing this a little at a time and starting with the edges and corners.
Once around half the cornflake mix is in the tin, use the spatula to firmly press it down into the pastry.
Continue to pile the rest of the mixture on.
Once it is all in, make sure it is nice and even.

Bake

Bake the tart for 12 minutes at 190c fan / 375f.
Allow to cool for at least 10 minutes before cutting into 8 even slices. Serve warm or cold.

Nutrition (Approx)