Cornflake Tart – Vegan Dessert Recipe

It was always a good day at primary school if there was Cornflake Tart for dessert. I’m not sure of this is something exclusively Northern in its inception as I have known people look perplexed at the concept of a dessert featuring a breakfast item usually coated in milk! If you think the only way you can make a speedy pud out of this store cupboard essential is by melting chocolate and sticking them in a cupcake case you were wrong 🙂

To make the recipe even easier, buy ready rolled shortcrust pastry from the supermarket. Many are vegan friendly and using this cheat shaves a lot of time off the prep. If it’s good enough for the guys on Masterchef, it’s good enough for me 🙂

The ingredients below were for a 14′ by 8′ inch case.

Vegan Cornflake Tart

1 sheet of ready rolled shortcrust pastry
125g Golden Syrup
55g of vegan butter
200g of regular cornflakes (look out for Vit D in ingredients to see whether suitable for vegans)
55g caster sugar
Pinch of salt
150g of Strawberry Jam

  • Preheat the oven to Gas Mark 3.
  • Line a tart or quiche dish with the shortcrust pastry, leaving an excess over the edge as it will shrink during cooking. Prick the base with a fork.
  • Bake in the preheated oven for 20 minutes or until lightly golden.
  • In the meantime heat the butter, golden syrup, sugar and salt in a large saucepan on a low heat.
  • Once the sugar is dissolved fold in the cornflakes until they are all coated in the mix.
  • Remove pastry case from the oven and tidy up the edges of the pastry with a knife. Spread base with jam.
  • Pour on the cornflake mix and level off with a wet knife.
  • Bake the tart for an additional 5 minutes.
  • Allow to cool and serve with Oatly Custard or make your own using Birds Custard Powder and plant milk.

Thanks for reading,

Pip x

1 Comment

  1. Eat Explore Etc

    Oh my god I used to go crazy for cornflake tart in the school canteen! It was easily the best dessert going. I’m so gonna have to give this recipe a try! 😀

    Reply

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