Old School Cornflake Tart Squares

DISCLAIMER: THIS PAGE MAY CONTAIN AFFILIATE LINKS.

If you know you know about that primary school classic: Old School Cornflake Tart Squares. This takes the original pie style and turns it into wee squares you can plate up or eat by hand (expect sticky fingers).

For those not so well versed in this TREAT, first, I am so sorry! This is essentially comprised of a basic shortcrust pastry, topped with jam and then a syrup cornflake layer. In the recipe below, I will show you how to make a simple shortcrust pastry, but feel free to buy store bought!

While the pastry is baking, we prep the cornflake layer with just a few ingredients. This really is so easy, and brings back memories of happy sugary goodness. The pastry needs a “blind bake” which means it gets baked prior to adding anything. To do this, you can use baking beans, or just use rice/dried beans (my preference).

Top tips for the best Old School Cornflake Tart Squares:

• Making the Pastry: You can either make this by hand or using a mixer/food processor. Either way, try to keep the butter and water as cold as possible. Put in the fridge if you are not baking immediately/the oven has yet to reach temperature!
• Baking the Pastry: Keep it mega cold, and blind bake by adding a layer of tin foil/baking paper, topped with baking beans or dried rice/dried beans. Remove this sheet after about 15 minutes of baking. This ensures a crisp crust.
• Jam: So, a cheap raspberry or strawberry jam is the classic. But feel free to amp up with a nice preserve.
• Cornflake mixture: This is just a few ingredients, but take care when heating the butter mixture to prevent burning.

For these Old School Cornflake Tart Squares, I use a basic 8′ square pan (I like this one). Very little specialist equipment or ingredients are needed for this, making it a mega easy bake! If you’re after more traybake recipes, check out this Lemon and Orange Drizzle Cake or this Biscoff Cake. For videos, check my Instagram. 

Old School Cornflake Tart Squares

If you know you know about that primary school classic. This takes the original pie style and turns it into wee squares you can plate up or eat by hand (expect sticky fingers). This makes about 9 servings, feel free to double.

Print Pin

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Servings: 9

Author: Florence Jackson

Ingredients

For the Pastry (makes 350g)

• 220 g Plain Flour
• 100 g Butter Cubed, Cold
• 6 tbsp Cold Water

For the Filling

• 100 g Strawberry or Raspberry Jam
• 50 g Unsalted Butter
• 120 g Golden Syrup
• 30 g Light Brown Sugar
• 100 g Cornflakes

Instructions

• Preheat the oven to 180C/160C Fan/Gas 5. Line an 8" square baking tray.
• If making your own, make the pastry. Combine the butter and flour, either using your fingers to 'rub together' or by placing in a food processor and combining until the mixture resembles breadcrumbs.
• Add the water until the mixture comes together to form a ball. Chill 10 mins in the fridge while the oven gets hot.
• Roll the pastry on a lightly floured surface to about 1/2 inch thick. Place into the lined tin, pushing into all the corners. Cover this with a layer of tin foil or baking paper. Add baking beans or dried beans/dried rice to create a heavy layer to prevent the pastry from puffing up unevenly.
• Bake for 15 minutes, then remove the foil/paper with the baking beans and bake a further 10 minutes. Remove and let cool. (Keep the oven on)
• Make the cornflake layer while this cools: add the butter, sugar and golden syrup to a medium saucepan over a low/medium flame. Once everything has melted and combined, turn off the heat and add the cornflakes. Stir together.
• Spread the jam over the pastry base, creating an even layer. Pour over the cornflake layer. Bake for 5-10 minutes until the cornflakes go crisp on top. Remove and let cool before slicing.