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Prep

<30 MIN

Bake

40 mins

Serves

5 to 10

Difficulty

Easy

About

This Cornflake Tart brings us back down memory lane whilst being super simple to make. With a little coconut and a layer of jam at the bottom, it's a scrumptious and comforting dessert.

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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HOW TO MAKE THIS RECIPE

Step 1

To make the pastry, put the flour, ground almonds and salt into a large bowl. Add the butter and rub in to make a breadcrumb texture. Add the sugar and lemon zest and mix through with a blunt knife, then add the egg yolk and continue mixing with the knife. If the pastry dough isn’t quite coming together, add a little cold water, a teaspoon at a time.

Step 2

Now use your hands to bring the pastry dough together without kneading it too much. Flatten into a disc and wrap in cling film, then chill in the fridge for 1–2 hours.

Step 3

Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).

Step 4

Roll out the chilled pastry on a lightly floured worktop to about 3mm thick. Use the rolling pin to lift the pastry up and into a 23cm fluted, loose-bottomed flan tin. Take a small piece of excess pastry dough from the edge and use it to push the pastry into the flutes of the tin. Trim off all the excess pastry. Prick the base of the pastry case with a fork, then chill for 15 minutes.

Step 5

Scrunch up a piece of greaseproof paper, then smooth it out and use to line the pastry case. Fill with baking beads. Blind bake for 20 minutes, then remove the paper and beads and bake for a further 10 minutes until golden brown. Remove from the oven, but leave the oven on.

Step 6

Combine the butter, Lyle’s Golden Syrup, sugar and salt in a saucepan set over a low/ medium heat and allow to melt together and become glossy and thick, stirring occasionally. Remove from the heat, then tip in the cornflakes and coconut and mix in gently to cover evenly in the hot syrup – try not to break up the cornflakes too much.

Step 7

Spread your home-made jam over the bottom of the cooked pastry case and top with the cornflake mixture. Return the tart to the oven to bake for 15–20 minutes until the filling is golden brown.

Ingredients

Serving

1

For the Pastry

Flour

Plain flour, plus extra for dusting

150g
Almonds

Almonds

25g
Salt-table

Pinch fine table salt

Butter

Cold unsalted butter, cubed

100g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

30g
Lemon-zest

A few scrapes of Lemon zest

1 lemon
Eggs

Egg

1

For the Filling

Butter

Cold butter, unsalted

75g
Lyle's-golden-syrup

Lyle’s Golden Syrup

150g
Fairtrade Light Brown Soft

Light soft brown sugar

50g
Salt-table

Pinch fine table salt

Cornflakes

Cornflakes

150g
Flaked coconut

Desiccated coconut

25g
Raspberry-jam

Raspberry jam

100g

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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