🕒 Ready in 40 minutes
(15 minutes prep · 25 minutes bake)
Golden, gooey and gloriously nostalgic, the humble Cornflake Tart gets a modern makeover in this Craft & Crumb-style recipe! With a buttery shortcrust base, a layer of tangy raspberry jam and a crunchy golden syrup cornflake topping, this is comfort baking at its best – perfect for sharing with little hands (or not sharing at all!).
Ingredients
For the base:
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175g plain flour
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85g cold unsalted butter, cubed
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1–2 tbsp cold water
For the filling:
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150g raspberry jam (or your favourite!)
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100g cornflakes
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75g golden syrup
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50g unsalted butter
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25g light brown sugar
Method
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Make the pastry:
Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Add water a tablespoon at a time, mixing until a dough forms. Roll into a ball, wrap, and chill for 15 minutes. -
Blind bake the tart shell:
Preheat oven to 180°C (160°C fan). Roll out the pastry and line a 20cm tart tin. Prick with a fork, line with baking paper and fill with baking beans or rice. Bake for 15 minutes, remove the paper and bake for another 5 minutes until lightly golden. -
Add the jam:
Spread the jam over the warm pastry base. This helps it soak in slightly – delicious! -
Make the topping:
In a pan, gently heat the golden syrup, butter and sugar until melted and combined. Remove from the heat and stir in the cornflakes until well coated. -
Assemble & bake:
Spoon the sticky cornflake mixture over the jam and gently press down. Return to the oven for 5 minutes to crisp up.
🍽 Serving Suggestions
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Serve warm with a splash of custard or a scoop of vanilla ice cream.
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Cut into fingers and pop into lunchboxes for a nostalgic treat!
🧊 Storage Tips
Store in an airtight container at room temperature for up to 3 days. If you like a softer topping, microwave slices for 10 seconds before eating.
🔄 Easy Variations
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Chocolate twist: Add 2 tbsp cocoa powder to the syrup mixture for a chocolatey version.
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Coconut crunch: Stir in a handful of desiccated coconut with the cornflakes.
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Gluten-free: Use a ready-made gluten-free pastry or your own favourite alternative.
❓ FAQs
Can I use ready-made pastry?
Absolutely! A pre-rolled shortcrust sheet is perfect if you're short on time.
Can I swap the jam?
Yes! Strawberry, apricot or even cherry work beautifully.
Can kids help with this?
Definitely – little ones can stir the cornflakes and press them into the tart (just mind the hot pan!).
💡 Tip
For extra crunch, add a pinch of sea salt flakes to the cornflake mix before baking – it brings out the buttery sweetness beautifully!
📸 Share Your Bakes!
Have you tried this recipe? We’d LOVE to see your creations!
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