Cornflake tart brings back huge memories of school dinners, here in Nottingham. Our baker Jemma had never heard of it and Anthony had never tried it before we put it on our cake counter. Oh how they missed out.
I asked my mum to recipe test this one, she used a WHOLE JAR of jam and it had such a deep layer of caramelly cornflakes on top, an absolute triumph.
A crumbly pastry base, a delicious jammy layer and topped with crunchy caramel cornflakes - this recipe really is so simple and needs very few ingredients!
What you’ll need;
raspberry jam
340g golden syrup
300g cornflakes
a sheet of short crust pastry
180g butter
180g dark brown sugar
pinch of salt
Method;
Bake the pastry on a lined baking tray as per instructions until it’s nicely golden brown
Bnce cooked, spread a generous amount of raspberry jam over the pastry
In a pan, heat the golden syrup, butter, sugar & salt until the sugar has dissolved and the caramel is starting to simmer
Turn off the heat and stir in the cornflakes until they are completely coated
Add the cornflakes to the pastry in an even layer and bake for 5 more minutes on 180 fan
And it really is as simple as that!
I really hope you enjoy this one and don’t forget to tag @thepuddingpantry when you make it!
Until next time,
Emma <3