Cornflake tart is a nostalgic British dessert that brings together a buttery shortcrust pastry, a layer of sweet strawberry or raspberry jam, and a golden topping of crunchy cornflakes coated in syrup. For many, it is a taste of childhood, especially for those who remember it as a staple of school dinners in the UK.
The beauty of this tart lies in its contrast of textures and flavors. The crisp pastry base provides a sturdy foundation, the jam layer adds fruity sweetness, and the syrupy cornflakes deliver a satisfying crunch with every bite. The cornflake topping is usually made by mixing the cereal with a warm blend of golden syrup, butter, and sugar, creating a sticky coating that holds together without losing its crunch.
Cornflake tart is simple but deeply comforting. Its straightforward ingredients and familiar flavors evoke a sense of home and simpler times. Served warm, often with a generous helping of custard, it becomes a dessert that feels both indulgent and humble.
While the traditional version sticks to a red fruit jam base, variations are common. Some bakers experiment with apricot or plum jam for a twist, while others add a pinch of cinnamon or nutmeg to the syrup for a warmer flavor profile. The tart can also be made in different sizes, from large family portions to individual servings for a more refined presentation.
Part of the charm of cornflake tart is how easy it is to make. With just a few basic ingredients and minimal preparation, it delivers maximum comfort. It is also a great way to use up leftover pastry or cereal, making it both economical and practical.
Whether enjoyed as a dessert after Sunday lunch, served at a gathering, or simply made on a quiet afternoon, cornflake tart captures the joy of nostalgic baking. It is a reminder that sometimes the simplest recipes are the ones that stay with us the longest, carrying memories in every bite.
Ingredients
- 200 grams shortcrust pastry store-bought or homemade
- 100 grams cornflakes unsweetened
- 100 grams golden syrup or honey
- 50 grams butter unsalted
- 5 tablespoons strawberry jam or raspberry
Instructions
- Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry and line a tart tin. Trim the edges and prick the base with a fork.
- Spread a layer of jam evenly over the pastry base.
- In a saucepan, melt the butter and golden syrup together over low heat. Once melted, add the cornflakes and stir to coat evenly.
- Pour the cornflake mixture over the jam layer, spreading it out evenly.
- Bake in the preheated oven for 25 minutes until the cornflakes are golden and crisp.
- Allow to cool before slicing and serving.
Nutrition
This is just like my grandma used to make! Delicious.
Aww, that’s so sweet! I love recipes that remind us of family. Can’t wait to try it myself!
This was a fun recipe, but my kids didn’t like it as much. They are picky.
I can relate! Kids can be so picky. Maybe try a different flavor of jam next time? My kids love peach!
Honestly, cornflakes? What a weird thing to put in a tart. My kids would never eat that. But cool recipe though.
I just put the jam directly in the cornflakes mix. Ain’t nobody got time for layers!
Yummm! Had it for breakfast, and it made my day!
So glad you enjoyed it! Perfect for breakfast, isn’t it? I’m definitely making it again!
Breakfast? Isn’t that more of a dessert thing? Anyway, I tried it too, didn’t love it.
Not sure about the cornflakes…thought they would get soggy. What’s the deal?
Idk, I’m skeptical about the soggy part. How does that work?
The cornflakes actually get crunchy in the oven! You’d be surprised.
Really easy to make! I added some nuts for crunch, turned out great!
Tasted pretty good, but the jam was too sweet for my liking. I might try less next time.
Super easy and quick! My kids loved it. Will definitely make this again.
Yummy. 😋
Shortcrust pastry is hard to work with, but the result was worth it! 📌
Is butter really necessary? I thought syrup would be enough. 🤔
Wasn’t quite as sweet as I expected, but still pretty good. Might add more jam next time.
Nah, I don’t think adding more jam will fix it. Sometimes simple is better! Just enjoy it as it is.
I totally agree! I thought it could use a bit more sweetness too. Maybe some extra honey would help? 🤔
Uhh 5 tablespoons jam seems like a lot? Also why not just mix jam into the cornflake? Idk… I guess I’ll follow it exactly once.
A bit too crunchy for my taste, but it’s a unique idea.
Quick question: do you use salted or unsalted butter? I used salted bc I’m out and it tasted salty—still edible but not ideal.
Wow, this brings back memories! My grandma used to make this all the time. Can’t wait to try it!
I followed it exactly and the bottom crust got buttery and crisp. However, my jam overflow a tiny bit, so maybe I should prick less or not spread so thick.
Not bad, but way too sweet for my taste even with unsweetened cornflakes. Could cut the syrup next time or use less of it.
Hmm, I thought it needed all that syrup to get the crisp. But yeah, if the cornflakes are unsweetened already, then reducing the syrup makes sense. Next bake I’ll start with less.
Totally agree—this is sweet sweet sweet. I’ll definitely cut the golden syrup next time (maybe half) and see how it goes. Thanks for the tip!
Nostalgic! Can’t believe I found this recipe. Thank you!
The method is solid, but I had to press the cornflake mixture down more to keep it from spreading. Otherwise it was kinda messy when slicing.
I don’t think this will turn out well… Cornflakes in a tart? Really?
The instructions are simple, but I overcooked the cornflake mix once because my heat was too high. It turned a little dark and slightly bitter. Still edible though.
Not gonna lie, I don’t get why cornflakes + jam needs a tart tin. Seems like it would be better as bars. Pastry crust was good, but the flavor combo felt kinda odd to me.
I hear you on the “why a tart tin” part—bars might be easier. But the tart makes me think the pastry holds the jam layer nicely and keeps the cornflakes crisp-y instead of turning into mush.
This is actually FIRE 🔥
So nostalgic! The cornflake top is perfectly crunchy and the jam layer keeps it from tasting too sweet. I used honey and it still turned out great.
Love this! I’ve made something similar before, but the jam underneath is such a smart balance. Also good call using honey—glad it worked out for you 😊
Not gonna lie, I was skeptical about putting cornflakes on pastry like that, but wow. It’s crunchy, sweet, and super easy. 10/10 comfort food.
Cornflakes didn’t get as crisp as I expected. I think I should’ve waited longer to cool and maybe my pastry was too thick.
That sounds frustrating! I’ve found cornflakes can soften if they don’t get enough time to dry out—I’d try adding a few extra minutes (like 5–7) and also bake until the edges look deeper golden. And yeah, letting it cool fully really matters; cutting too early can make the topping go less crisp.
Maybe your cornflakes were a bit stale? Also 25 min at 180°C might not be enough depending on your oven. I usually cool it on a rack, not just in the pan. Pastry thickness is prob too—thick pastry can steam the filling some. Try thinner crust next time.
This recipe is wrong. Where’s the sugar?! Tastes super bland without it.
Mine came out a bit too sweet when I used honey, so I’d suggest cutting back the syrup/honey or using less jam. Still tasty though!
Good call! I used honey once and it definitely made it cloying. Next time I’ll try reducing the syrup/honey a bit and maybe use a thinner jam layer.
Made this today and it’s ridiculously nostalgic. The cornflake layer gets that perfect crunch once it cools—just like childhood snacks, but fancier.
Looks good. Gonna try it tomorrow.
Yum! Simple recipe and tasty! Used honey instead of syrup, worked out fine.
Should’ve added more jam—mine was thin and disappeared under the cornflakes. Otherwise the syrup-butter mix was good.
Easy to follow. Just gotta make sure you coat the cornflakes good! Will make again!
Too sweet for me personally. I might cut the syrup/honey a bit or use less jam. The texture is nice, but I prefer more balance.
Totally get you—this one’s definitely on the sweet side. Cutting the syrup/honey or doing a lighter jam layer is a great fix.
This was such a nostalgic, childhood-style tart. The cornflake topping came out really crisp, and the jam layer stayed nice and jammy instead of disappearing. Super easy too—made it in one go!
I followed it mostly, except I added a pinch of salt to the butter mixture—helped a lot. Also, letting it cool is key; otherwise it falls apart.
I followed the recipe but my tart base was kinda soggy in the middle. Maybe I didn’t prick enough? Or I let it cool too fast and it steam-softened.
Cornflakes in a tart sounds kinda odd but in a good way? I expected it to be more like a flapjack. Pastry came out flaky though, so I’m impressed.
Never heard of this before but looks interesting! Might try it for the kids.
This is such a classic! My parents used to make this for us when we were kids. It’s super easy and delicious! Hope your kids love it too!
Looks good but is it really healthy for kids? Cornflakes are just sugar, right? Not sure if I wanna make it.
The instructions are simple, but 25 minutes at 180°C didn’t seem enough for my oven. Cornflakes were a little pale and softer in the center. I ended up adding like 5-7 extra minutes.
This tart brings back so many memories! My grandma used to make this for me. Love it!
I used honey instead of golden syrup and it turned out sticky (in a good way). The flavor is rich and buttery. Next time I’ll try raspberry jam.
Cornflakes in dessert is a little weird to me, not gonna lie. Like it’s giving “breakfast cereal bar” vibes… but I’ll admit the idea of it being crisp is appealing.
Wasn’t a fan. Thought it would be sweet, but it’s more a sugar rush than anything. 🤔
Nah, I think it’s yum! It’s supposed to be a bit crunchy. If you want sweet, maybe put more syrup? Just my opinion.
I totally get what you mean! It has that crunchy vibe but not really sweet. Maybe add more jam next time? 🍓
I swapped honey for golden syrup and it still worked. Next time I’ll use a thicker jam layer because mine kind of disappeared into the tart.
Glad it still worked! A thicker jam layer might help a lot—mine always seems to “soak in” if it’s too thin. Next time I’ll try using a more spoonable, jammy spread (or less spreading) so it stays put. Also, not sure if golden syrup vs honey changes the set, but your results make sense.
My cornflakes got a bit darker than I expected, like almost toasted-brown. Still good though—just next time I’ll check around 20 minutes.
I think people overcomplicating it. It’s a cornflake tart not a cake. 👍
I tried something similar once—golden syrup makes it so glossy. 25 minutes at 180°C seems right, but keep an eye on it so it doesn’t go too dark.
Made this for a family tea and everyone went back for seconds. The edges got extra crisp in my oven—watch the bake time if yours runs hot.
Didn’t turn out as I expected. The filling way too sticky and my kids didn’t like it.
idk i burnt mine at 180°C for 25 min?? maybe my oven is cursed lol. also cornflakes got soggy after slicing.
I tried this with store-bought pastry and it came out great. The crust stayed buttery and not soggy. My whole family asked for seconds.
Yes! I’m always worried store-bought pastry turns soggy, so this makes me feel way better. Seconds-worthy is the best review 😂
This tastes exactly like something my aunt used to make! The cornflakes get that perfect crunch and the jam keeps it sweet without being cloying. Will definitely make again.
This sounds like childhood in tart form 😍 The cornflakes + syrup combo is dangerously good. I’d probably use raspberry jam for a sharper taste.
Yes!! This is exactly “childhood in tart form” 😄 I made something similar with honey and it was gone in minutes. Raspberry jam sounds like a great upgrade—more zing to cut the sweetness.
I’m not sure about putting jam under it—seems like it could get kinda soggy. Maybe do less jam or swirl it instead. Still, cornflakes + syrup is hard to beat… 😅
Really simple to make! However, I think the jam part could be more flavorful. Maybe add some lemon zest?
Quick and easy dessert! Only took me 30 mins. Definitely a keeper!
Five stars because it’s quick and hits that nostalgic vibe. Also my kid asked for seconds (weird bc they hate jam usually lol).
Not sure about the pastry either—store-bought shortcrust got soggy for me last time. Maybe blind-bake the base first? Otherwise the bottom might not stay crisp.
I followed it pretty much exactly, but mine was a bit too sweet. Maybe I used honey that was more intense? Still tasty though—just would reduce the syrup/honey next time.