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Cornflake Tart

If you've ever had school dinners in the olden days, you will have tried cornflake tart. A shortcrust pastry is topped with fruity jam and a chewy, sweet cornflake topping. Enjoy it hot with custard.

You will need: Mason Cash Cane Mixing Bowl, Mason Cash Bakewell 24cm Quiche Dish & Mason Cash 600g Ceramic Baking Beans


    For delicious shortcrust pastry

  • 175g plain flour
  • 75g butter, chilled
  • 2-3 tablespoons cold water
  • For the filling:

  • 2 tablespoons raspberry jam (for tasty alternatives, try strawberry or blackcurrant jam)
  • 55g unsalted butter
  • 25g dark brown soft sugar
  • 120g golden syrup
  • 90g cornflakes

Step 1

Make the pastry by rubbing the butter into the flour in a Mason Cash Cane Mixing Bowl with your fingertips until the mixture looks like fine breadcrumbs. Add the water and mix to form a dough. Then roll your dough out on a lightly floured work surface to line a Mason Cash Bakewell 24cm Quiche Dish, pricking several times with a fork. Cool in the fridge for at least half an hour.

Step 2

Preheat the oven to 200°C/400°F/Gas 6 (180°C fan) then blind bake the pastry case for 15 minutes by lining it with foil or baking parchment and filling with Mason Cash 600g Ceramic Baking Beans. Remove the beans and foil and bake for a further five minutes until golden to prevent a soggy bottom.

Step 3

Next, spread the base of the tart with the jam. The heat of the pastry will allow it to spread easily. Melt the butter in a medium pan then add the sugar and syrup, stirring until smooth and the sugar has dissolved. Add the cornflakes to the pan and ensure that they are fully coated in the mix.

Step 4

Cut the pastry using the base side of your Mason Cash Pasty Mould.

Step 5

Pour the mixture into the pastry case and bake for around 5 minutes.

Step 6

Allow to cool. Best served with warm custard.

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