Many of you will recognise these sweet treats from school days, some of you have probably forgotten about them until now. But we have put together a recipe which makes cornflake tarts taste exactly how they did back then. Cornflake Tarts are shortcrust pastry shells with a layer of jam and syrupy cornflakes.
The top tip with this recipe is to use shop bought ready rolled shortcrust pastry. It takes pastry chefs years of training to make the perfect pastry, and we don’t have that time to spend making cornflake tarts. It’s ok to use ready made pastry in some instances, in others it tastes so much better to make your own.
This recipe is to make 6 mini tarts.
1 Sheet Ready Rolled Shortcrust Pastry
60g Golden Syrup
25g Stork Butter
45g Cornflakes Breakfast Cereal
20g Dark Brown Sugar
50g Strawberry Jam
Small Saucepan (preferably non stick)
The Pampered Chef Mini Tart Pans
Ceramic Baking Beans
Roul’Pat Non Stick Work Surface
Preheat oven to 180c.
On a non stick surface spread out the ready rolled shortcrust pastry. Using the mini tart pans as a guide cut out circles of pastry a little larger than the pans themselves.
Lightly grease the pans and gently push the pastry into the pans gently pushing the edges against the sides of the pans. Prick the bottom of the tarts with a fork. Place a small circle of baking paper in the bottom of the pans and cover in ceramic baking beans or dried peas.
Bake in the centre of the oven for 20 mins. Remove from the oven and allow to cool for 10 mins before removing the baking paper and baking beans. Remove the tarts from their cases to cool.
Now we need to make the filling of the tarts.
In a small saucepan melt the butter, sugar and golden syrup together and stir until combined.
Slowly add the cornflakes and stir until evenly coated in the mixture.
Before we add the cornflake filling we need to spread some strawberry jam on the bases of the tart shells.
Spoon some of the cornflake filling into the tart shells until flush with the surface.
To help the tarts stick together and become nice and sticky place them back in the oven for 5 mins at 150c.
Remove and allow to cool slightly before enjoying. Can be kept in an airtight container for 3-4 days.