Easy Cornflake Tart Recipe | Kitchen Mason (2024)

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Cornflake tart is a classic English dessert and one we all remember very fondly from school. Just like my butterscotch tart recipe, this gloriously nostalgic dessert transports you straight back to your school days! The very smell of it is enough to send you into a tailspin of childhood memories.

So you’ll be pleased to know that cornflake tart is actually insanely simple to make and can even be made vegan with one very surprising ingredient switch…

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There’s something about golden syrup that makes me feel so lucky to live in the UK. I’m not sure what I’d do without that marvellously sweet & sticky syrup on tap! I mean, can you imagine a life without treacle tart? I know, me neither! It just doesn’t bear thinking about.

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For me, golden syrup is definitely the key ingredient that brings this cornflake tart together. Team it up with some fruity strawberry jam and you are onto a winner my friend!

There are a lot of cornflake tart recipes out there that call for a very small amount of jam and I’m not ok with that. I LOVE the jam! The more the merrier in my opinion. So don’t expect to see a horribly dry and bland cornflake tart here… oh no! We’re all about the flavour and texture at Kitchen Mason.

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Is cornflake tart easy to make?

More so than you would believe! It depends on whether or not you’re making the shortcrust pastry or not really. (Although, even if you do – it’s still pretty darn easy! Check out my easy shortcrust pastry recipe.)

It’s literally a case of making a pastry case, spreading over some jam and then topping it with a load of cornflakes that have been mixed with golden syrup and a few other simple ingredients. That’s it. I know, I couldn’t believe it either! I’d say it’s just as easy as making a Victoria sandwich cake.

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Can you make cornflake tart ahead of time?

Hmmm yes and no. I personally think this is best eaten on the day. My reason for this is that the golden syrup on the cornflakes tends to get a little runny after a while, which can cause it to leak a little.

It still tastes absolutely amazingdon’t get me wrong – it’s just not ideal. Plus, anything that has crunchy ingredients teamed up with wet ingredients are bound to go soft over time. Which no one really wants!

So yes, you can make it ahead of time if you want to but it won’t be at it’s best. I would make it on the day or, at the very earliest, the night before.

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Can you make cornflake tart free from?

Yes! With a very surprising ingredient, you can easily make this tasty treat dairy free and vegan! The butter is easily substituted for a dairy free spread and the pastry? Wait for it… Jus-Rol ready rolled shortcrust pastry is actually vegan. Yes, seriously! Not just the shortcrust, but the puff and filo versions too. I know right?!

I was SO shocked! So you can be totally lazy and actually use shop bought pastry. Who’d have thought it eh? Just be sure to check that the cornflakes you are buying are vegan, as those fortified with vitamin D actually aren’t.

For a gluten free version, you can also buy ready made gluten free shortcrust pastry and gluten free cornflakes from most supermarkets now too. The world is your cornflake tart oyster!

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Cornflake tart recipe tips

As simple as it is to make cornflake tart – there are still always places we can trip up. (Yes, even me!) With that in mind, here’s some tips to help you succeed first time round.

If you’re a novice baker and lack confidence, read through baking for beginners first.

  • Make sure that shortcrust pastry is cold before baking it or it will shrink lots and the sides will end up really short.
  • No need to line the tin – the pastry should shrink away from the sides and make it really easy to remove.
  • Ensure you mix the cornflakes and melted mixture really well before baking. Cornflake tart is pretty brittle anyway but this will help it to stick together a little better.
  • Yes, it’s absolutely necessary to blind bake the pastry case. No cheating! (Unless you buy a precooked pastry case, in which case – cheat away.)
  • Want to make your own shortcrust pastry instead of buying? Make it in exactly the same way as this butterscotch tart post.
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Cornflake Tart – Step by Step Picture Recipe

Here is what you will need to serve 8.

(For a printer friendly version, see the recipe card at the end of this post)


  • 320g (11.3 oz) Pre-rolled Shortcrust Pastry *#
  • 1 tbsp Milk, to glaze *
  • 100g (1/4 Cup) Golden Syrup
  • 50g (1/4 Cup) Butter *
  • 25g (1/8 Cup) Dark Muscovado Sugar
  • Pinch of Salt
  • 75g (3 Cups) Cornflakes #
  • 140g (4.9 oz) Strawberry Jam

*If making dairy free/vegan – use Jus-Rol shortcrust pastry, any dairy free milk and dairy free spread. Also check the cornflakes label as those fortified with vitamin D are not vegan.

#If making gluten free – use gluten free shortcrust pastry and gluten free cornflakes.

Essential equipment

  • 20cm (8″) Loose Bottomed Fluted Tart Tin
  • Baking Beans (or similar)
  • Large Bowl OR Large Saucepan

Pastry case instructions

Preheat your oven to 180°C/Fan 170°C.

Unroll the shortcrust pastry (320g | 11.3 oz) and lay it flat. If your pastry is too short for the tart tin on one side but too long on the other – slice a piece off the long side and press/roll it into the short side to fix the issue.

Drape the pastry over the tin and gently press into the edges. Try your best not to allow any air pockets to form as this won’t end well. Once you’ve done that, roll a rolling pin over the top to cut off the excess pastry.

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Then prick the base all over with a fork and pop into the freezer for 10 minutes to chill before baking.

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Take a large piece of baking paper (not greaseproof or it will stick!) and scrunch it up into a little ball. Unravel it then press gently into your prepared pastry case. Top it with baking beans and spread them right out into all the edges to prevent rising, then bake for 15 minutes.

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When the timer beeps, take it out the oven and remove the baking paper and beans. It should look a little like this…

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Place it back into the oven for 5 minutes to dry out a little, then remove and glaze all over with a little milk. (You can use any kind of milk here, it really doesn’t matter.)

Then pop it back into the oven for a further 5-10 minutes until it’s golden and crispy all over.

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Tadah! Our shortcrust pastry case is ready. Leave it to one side while we crack on with the filling. Don’t forget to leave that oven on though, we’re going to need that shortly.

Filling instructions

Melt together the golden syrup (100g | 1/4 Cup), butter (50g | 1/4 Cup), dark muscovado sugar (25g | 1/8 Cup) and salt (pinch) either in a large bowl in the microwave in 10 second blasts ORa large saucepan set over a low heat.

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Tip in the cornflakes (75g | 3 Cups) and mix thoroughly to ensure that every flake is coated in the gooey delicious syrup.

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Assembly instructions

Now time for the fun bit! Spread the jam (140g | 4.9 oz) over the bottom of your shortcrust pastry case. Try to spread it out evenly and right to the edges.

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Finally, tip in the sticky cornflake topping and spread it out evenly all over the top. Gently press it to encourage the flakes to stick together but try not to break them.

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Lastly, bake in the (still 180°C/Fan 170°C) oven for 5 minutes to set the tart.

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Your work here is DONE! Congratulations, you now have one of the greatest desserts EVERsitting right there on your kitchen side. You’re AWESOME!

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Allow to cool/set for 30 minutes or so before slicing and serving. If my some miracle you have any cornflake tart left, store it in an airtight container (I prefer metal) at room temperature and consume within 2-3 days.

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Have you made this recipe?

Will this EPIC dessert be making an appearance in your household? I’d love to know if it is! Send me your pics and comments on Facebook, Twitter & Instagramor email me at emma@kitchenmason.com.

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Love this recipe? Pin it!

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How to make Cornflake Tart - Printable Recipe

Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

An English school dinner CLASSIC, this nostalgic Cornflake Tart recipe will take you straight back to your school days!


  • 320 g Pre-rolled Shortcrust Pastry *#
  • 1 tbsp Milk *, (to glaze)
  • 100 g Golden Syrup
  • 50 g Butter *
  • 25 g Dark Muscovado Sugar
  • Pinch Salt
  • 75 g Cornflakes #
  • 140 g Strawberry Jam

Essential Equipment

  • 20cm (8″) Loose Bottomed Fluted Tart Tin
  • Baking Beans (or similar)
  • Large Bowl


  1. Preheat oven to 180°C/Fan 170°C. Line the tart tin with the pre-rolled shortcrust pastry and cut off any excess. Prick all over the base with a fork then freeze for 10 minutes.
  2. Line the pastry with scrunched up baking paper and top with baking beans. Blind bake for 15 minutes.
  3. Remove the baking paper and beans then bake for 5 more minutes. Remove again, glaze all over with a little milk then bake for a final 5-10 minutes until golden.
  4. Weigh out the golden syrup, butter, dark muscovado sugar and salt into a large bowl. Microwave in 10 second intervals, stirring until melted.Mix in the cornflakes and stir to coat.
  5. Spread the jam evenly over the pastry base then top with the cornflake mixture. Bake in the oven for 5 minutes to set then allow to cool before serving.


*If making dairy free/vegan – use Jus-Rol shortcrust pastry, any dairy free milk and dairy free spread. Also check the label on the cornflakes, as those fortified with vitamin D are not vegan.

#If making gluten free – use gluten free shortcrust pastry & gluten free cornflakes.

For US measurements please see the recipe within the blog post

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Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 292Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 302mgCarbohydrates: 50gFiber: 2gSugar: 26gProtein: 4g

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

Easy Cornflake Tart Recipe | Kitchen Mason (2024)


Why are my cornflake cakes soggy? ›

Why do my cornflake cakes go soggy? If there's too much chocolate and not enough cornflakes in this Easter cake, the cornflakes will get soggy.

What is cornflake tart made of? ›

A firm school favourite, our easy cornflake tart has a sweet, crumbly pastry base topped with jam and cornflakes. Best served drizzled in a large helping of custard.

What can I add to cornflakes and milk? ›

Fruits as Cereal Toppings
  • Bananas. The natural sweetness of the banana is enough of a good reason to add a few slices to your favourite cereals. ...
  • Blueberries. ...
  • Strawberries. ...
  • Raspberries. ...
  • Raisins. ...
  • Pineapple. ...
  • Dried fruits.

Why are my Rice Krispie treats hard? ›

If you melt the marshmallows too fast, it might result in a Rice Kripsy treat that is harder and crunchy than chewy. Take your time and let the butter and marshmallows melt slowly. Use an 8×8 or slightly smaller pan. Use a small and deep pan if you want thick and chewy rice Krispy treats.

Why is it called cornflake girl? ›

According to Tori Amos, a Cornflake girl was a girl who would pretend to be close to you but was actually working behind your back. This was in contrast to a raisin girl who was consistent in their feelings whether they were with you or not.

What is the most expensive cornflake? ›

Things can't be that bad in the US. Someone's prepared to pay £100,000 for a cornflake shaped like Illinois. Two sisters from Virginia have put a Kellogg's Frosted Flake shaped a bit like the state of Illinois up for sale on eBay, and the bidding has risen to over $200,000. Yes, for a cornflake.

What should I add to my corn flakes? ›

Nestlé GoFree Corn Flakes Cereal, oats, honey, walnuts and yoghurt are a match made in heaven. Add a cup of fresh berries to the mix and you've got a delicious way to start off your day. Try our berry oatmeal muesli recipe and you'll be wondering if this is a treat or a breakfast meal. We say it's both!

Are corn flakes good for you? ›


While cornflakes or puffed rice served with low-fat milk can be part of a healthy breakfast, they are low in fibre so they are not as good a choice as wholegrain cereal. Adding a piece of fruit will help to balance your breakfast as well as making it more filling to eat.

Should I add sugar to cornflakes? ›

You don't have to put any sugar in corn flakes if you like the taste as it is. If you want to add sugar, add just enough until you like the taste. There is no “right” amount.

What's the healthiest cereal? ›

6 Top Cereal Picks, According to a Registered Dietitian
  • Bob's Red Mill Protein Oats. ...
  • Uncle Sam Original Wheat Berry Flakes. ...
  • Nature's Path Organic Flax Plus Mulitbran Flakes. ...
  • Barbara's Shredded Wheat Cereal. ...
  • Cascadian Farm Organic No Added Sugar Cinnamon Apple Granola.
Mar 4, 2024

Which milk is best for corn flakes? ›

Cornflakes are nutritionally equivalent to enriched white bread. Plus, many are suggesting to use skimmed milk or low-fat milk.

Is cornflakes and milk enough for breakfast? ›

Cornflakes are not very high in calories and a filling meal. Having a bowl of cornflakes and milk in the morning keeps you full for longer, preventing you from bingeing in between meals. To lose weight quickly, avoid adding sugar to your cornflakes bowl. Instead, you can add some fresh-cut fruits to it and enjoy!

Why did my cake turn out soggy? ›

Odds are you didn't bake it long enough, or you added too much leavening. Underbaking is easy if you don't know what temperature your oven is at. Home ovens can vary a bit from the temperature shown on the display. Always use a tester to check that the midfle of a cake is done.

How do you fix a soggy cake? ›

Adjusting the cooking time and temperature

If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer. I'd suggest reducing the temperature by 20 degrees and increasing the baking time for 7 minutes.

Is dump cake supposed to be mushy? ›

Once baked, a dump cake comes out like a cross between fluffy cake and melty cobbler. Soft ooey-gooey bars come to mind, except more scoopable. Many people choose to use store-bought pie filling or canned fruit as the base, but you can really customize it to fit your taste.

What causes soggy bottom cake? ›

Soggy bottoms

This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.


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