It’s time to pack up your book bag, straighten your tie and grab your homework, as we embrace the end of Summer with a nostalgic sweet treat recipe that’s earned the title of school classic – The humble Corn Flake Tart.


This traditional Corn Flake tart will bring all the school memories flooding back, with a sticky Corn Flake topping, a gooey jam centre and buttery pastry. Serve with custard for the ultimate warming September dessert.

Makes: Approx 8 slices

Preparation: 20 minutes + cooling time

Cooking: 35-40 minutes


What you will need

• 320g ready-rolled shortcrust pastry

• 75g salted butter

• 110g golden syrup

• 220g of your favourite Corn Flakes

• 130g Strawberry Jam (seedless will work better for a smooth texture)

• Custard to serve


Step 1

Unroll your ready-made pastry onto a lightly floured surface and lightly roll out until it’s big enough to fit into a 23cm loose-bottom tart tin.

Transfer the pastry across to your tin, pressing lightly to mould it to the correct shape. Trim away any excess pastry hanging over the rim. Prick the base multiple times with a fork, then allow to cool in the fridge for 20 minutes.

Step 2

Pre-heat your oven to 200C/180C fan/gas 6 with a tray on the middle shelf.

Remove your pastry from the fridge, place a piece of tin foil over the top, moulding it down to the shape of the tin and fill with baking beans.

Pop in the oven on your pre-heated tray for 15 to 20 minutes, until it begins to turn golden. Then, remove your tin foil and beans before returning to the oven for 8 to 10 minutes. Once your pastry in pale golden and the base is crisp, remove from the oven and turn the heat down to 180C/160C fan/gas 4.

Put this aside for the time being while you work on the topping.

Step 3

Add your salted butter and golden syrup to a pan and place over a low heat until melted.

Pop your Corn Flakes into a large mixing bowl and pour over the melted mixture. Toss gently or use a wooden spoon to mix, making sure you don’t crush the flakes!

Step 4

Bring back the pastry and spread your strawberry jam across the base, making sure to level the surface.

Pour your Corn Flake mixture on top, spreading evenly, and gently press down.

Return the tart to the oven and bake for a further 5 minutes until your Corn Flakes are golden (keep an eye on your bake to prevent burning!).

Leave to cool before cutting. Serve with warm custard for a warming, indulgent dessert!



If you try this recipe for yourself, we’d love to see your photos over on social media.

We wish everyone luck in the ‘back to school’ period- whether you’re a parent seeing your little one off to school for the first time, a teacher heading back to work, or you’re just realising Summer is over…

Check out more of our recipe posts over on the Journal.