Relive your school days with this cornflake tart recipe using Crunchy Nut by James Hillery, perfect for making with your kids or little helpers!
Image credit: James Hillery
"When I think of nostalgic great British bakes, I think of my school days, and cornflake tarts were always on the menu. A sweet pastry base, slathered with jam, topped with a sticky cornflake mixture which was lightly baked to make it crispy. Back then we didn't have Crunchy Nut cornflakes, but I think the nuts add an extra dimension.
I've also swapped out some of the golden syrup for maple syrup as I just love the flavour. Pick any jam you fancy – strawberry or raspberry work really well. Serve just warm with cream or custard or just on its own." – James Hillery.
Kids – remember to always ask a grown-up to help you!
Tip! To make the baking parchment fit the shape of the pastry-lined tin more easily, scrunch the parchment into a ball, then flatten it out and use it to line the pastry.
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For the pastry
- 225g (8oz) plain flour
- 150g (5½ oz) butter, chilled
- 25g (1oz) icing sugar
- 1 medium free-range egg
- 2 tbsp milk
For the filling
- 2 heaped tbsp jam
- 50g (1¾ oz) salted butter
- 100g (3½ oz) golden syrup
- 25g (1oz) maple syrup
- 25g (1oz) soft brown sugar
- 120g (4oz) Crunchy Nut cornflakes
Sift the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs, or blitz in a food processor. Mix in the icing sugar.
Add the egg and 2 tbsp cold milk and mix until it forms a dough. Try not to overwork the dough.
Wrap the ball of dough in clingfilm and chill for 15 minutes.
Roll out the dough on a lightly floured work surface to about the thickness of a pound coin.
Carefully transfer the pastry to a buttered 23cm (9in) flan tin. Line the tin with pastry and transfer to the fridge to chill for 30 minutes.
Preheat the oven to 200°C/Gas Mark 6.
Blind bake the pastry. Line the pastry case with baking parchment and fill with baking beans. If you do not have baking beans, rice or pasta also work well.
Bake for 15 minutes. Then remove the beans and paper and cook for a further 5-10 minutes to finish off the pastry. It should be a light golden colour.
While the pastry is finishing off in the oven, melt the butter, sugar and syrups in a large saucepan on a medium-low heat. Stir until the butter has melted and the sugar has dissolved.
Tip in the Crunchy Nut cornflakes and gently fold into the mixture until all are coated.
Carefully remove the pastry tin from the oven, then trim off any overhanging pastry.
Spread the base with the jam, then cover with the cornflake mixture.
Pop back in the oven for 5 minutes.
Allow to cool until just warm. Remove from the tin and serve.
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