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Cornflake tart


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Rate this recipe 2.5/5 (78 Votes)


  • Pastry -
  • 225g plain flour
  • 55g butter
  • 55g vegetable shortning
  • 15g castor sugar
  • 25ml water
  • Filling -
  • 175g seedless jam
  • 55g butter
  • 55g castor sugar
  • 25g golden syrup
  • 175g cornflakes


servings 6
Level of difficulty Average
Cost Average budget


Step 1

Pastry -

sift the flour into a bowl, add the butter and shortening, rub through your fingers until mixed.

Step 2

Add the sugar and water, mix with a knife until it all sticks together. Kneed and roll out, place in a tin and chill for 30minutes.

Step 3

Bake blind for 15minutes on gas mark 6, 200C, 400F. Remove from the oven and cover the base with jam. Set aside.

Step 4

In a pan melt the rest of the butter and add the sugar, golden syrup and cornflakes. Mix well and the place over the jam and pastry base.

Step 5

Cook for a further 3minutes, remove from the oven and allow to cool before placing in the fridge to set fully.

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