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Cornflake Jam Tart
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5 from 1 vote

Cornflake Jam Tart

A homemade buttery, flaky crust that is filled with a layer of raspberry jam, and topped with a generous layer of caramel covered Cornflakes. A totally irresistible tart that everyone will love!
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Pies, Tarts & Crumbles
Cuisine: British
Keyword: caramel, cornflake, jam, tart
Servings: 8 - 10 slices
Calories: 486kcal
Author: Marsha

Ingredients

  • My Perfect Tart Crust
  • ¾ cup (240g) seedless raspberry jam
  • 17 oz (475g) chewy caramels or toffees I used Thorntons Original Special Toffee
  • 5 tablespoons (90ml) evaporated milk
  • 4 ½ cups (113g) Cornflakes

Instructions

  • Prepare my Perfect Tart Crust recipe up to step 4.
  • On a lightly floured surface, roll the dough out into a 12-inch circle, then gently place into a 23cm/9-inch fluted tart tin with a loose base. Press lightly into the tin, making sure not to stretch the dough.
  • Roll the pin over the top of the tin to trim off the excess dough. Prick the base all over with a fork, then place in the freezer for 30 minutes.
  • Preheat the oven to 190C/375F/Gas 5.
  • Line the chilled pastry crust loosely with parchment paper, and fill almost to the top with uncooked rice. Make sure they’re fully distributed over the entire surface.
  • Place the tin on a baking tray and bake for 20 minutes, then remove the paper and rice.
  • Brush the base and sides of the crust with beaten egg, bake for a further 10 minutes, then remove from the oven. Allow to cool completely on a wire rack.
  • Once the crust has cooled, spoon the jam on top and spread out evenly.
  • Place the caramels and milk in a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  • Add the Cornflakes and fold in until completely coated.
  • Spoon the caramel Cornflake mixture on top of the jam, and gently spread out evenly.
  • Refrigerate for at least 1 hour until the topping is set before slicing and serving.

Video

Notes

This tart and any leftovers will keep fresh in the fridge or at room temperature for up to 1 week. It also freezes well for up to 3 months. Thaw overnight in the fridge before serving.
The dough can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before use.

Nutrition

Serving: 1slice | Calories: 486kcal | Carbohydrates: 83g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 326mg | Fiber: 1g | Sugar: 52g