All the best bits of a school dinner cornflake tart: sharp raspberry jam, buttery golden syrup and crunchy cornflakes. The case is an ordinary slice of white bread, rolled thin and baked until crisp.
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Makes 12 · Prep: 15 minutes · Bake: 14–18 minutes Oven: 190°C conventional / 170°C fan / 375°F · Tin: Standard metal muffin tin Ingredients • Soft white sandwich bread — 8 medium slices, crusts removed • Unsalted butter for the cases — 30 g / 2 tbsp, melted • Raspberry jam — 80 g / 4 level tbsp, stirred to loosen • Plain cornflakes — 100 g / 2 US cups • Unsalted butter for the topping — 30 g / 2 tbsp • Golden syrup — 65 g / 45 ml / 3 tbsp • Light soft brown sugar — 12 g / 1 packed tbsp • Fine salt — a small pinch
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AI Generated·May contain errors
The jam, fantastic in there.
We've got a very buttery flavour with our golden syrup on those
cornflakes and we've got our nice crusty,
and it is crusty, pastry bread base. Hi everyone,
welcome to Backyard Chef. I'm Rick. Today we're going back to school.
We're doing the cornflake tart.
We're gonna make mini cornflake tarts.
We're changing it.
You know, it's that time of year now where
you want to be making all this sort of stuff so the kids can enjoy,
even the big kids, you know.
Come on, we all remember this.
It is a little bit sweet but that's what it's about, you know.
Anyway, come on, we're going to make the cornflake tart no pastry.
Fabulous little dessert.
Let's get on with it, come on. In here, cornflakes.
And I've got some raspberry jam.
We're going to go traditional, okay?
And we are using golden syrup, okay?
We're going to stick to the British way of doing this.
However, we are going to change it up a little bit.
We've got these little cake tins.
No pastry we're using bread.
There you go we've got 12 tins 12 slices.
Okay it's easy this. What you need to do is decide
are you going to take the the crusts off
or you're just going to roll it. It might
hold it all together with the with the crusts on but it doesn't
really matter because we're going to cut it out in the middle.
So it's up to you.
Grab your bread and roll it thin.
Turn it around.
Okay, I'll just do a couple you see what we're doing
and then I'll show you the next stage.
So this is fun to do with the kids.
It's fun for big kids, little kids,
and it's quick and easy as well.
You're not messing with pastry. You don't have to worry about that.
You just got to get some of this cheap
sandwich bread.
That's all it is.
Okay for this one today
you want your oven on at
One night.
190.
Take your bread. Now, we have to,
you can just butter it and shove it in there and trim it off.
I'm going to do it slightly differently. I'm just going to take this.
We're going to do that.
I'm just going to quickly come around there like that.
And I'm going to give that to the ducks.
So we got this. Okay. And that's going to go in there.
So I'll do that with them all. And then we're going to butter them.
Keep the
scraps for
the ducks.
Take that down the pond.
Okay, we want some melted butter
and we want to take that and we want to butter it like that.
Now you can give it a minute, let it soak in, up to you.
So if you're going to do that,
when you do these like this,
put it butter to butter side.
Common sense.
And that's going to give it time to soak in a little bit on the bread.
And it's going to make it a little bit more pliable.
You know, this is one of those fantastic old school recipes.
You know, you can share with the kids, the grands, anything.
Brilliant as well when you've got no pastry and you can't make it.
What we're going to do is take our tin
and turn that over because
these bottom ones have had longer.
Put a side in there.
Work it in.
Nice and steady.
Now if it's got creases in like that squash it against the tin.
Try to get it down
to the bottom.
Just squash it.
Go around and do them all.
Okay there's our shells to be.
Stick that in the oven eight to ten minutes. It's going to get a
little crispy on there we hope.
Dry it out a little bit and form our shells in the oven.
That gives us time to make our filling.
Bring in a cooker and a small pan.
So we're going in there with a couple of tablespoons of butter.
Little low flame on.
A little bit of brown sugar in there.
Maybe going in there with a pinch of salt.
And we're going with golden syrup.
And it's a nice
little dissolve
on there.
When you think you've got that sugar dissolved,
like I think that is, that's flame off.
So what we're going to do is we want to take our cornflakes
and want to tip that lot in there.
Just let me get rid of this cooker.
So we're going in there.
Now you should let this cool a little bit, I reckon, but it's fine.
Let's get it in.
And we want to mix up those cornflakes.
Now, if you do a big enough saucepan,
You could put your cornflakes in the saucepan,
but this is easier, isn't it? We can chuck it all
around in the bowl. Now we don't really want to break these up,
we want to stir them all through.
I'm just wondering if we've got enough.
I'm going to put another handful of cornflakes in there.
Okay, that's stirred in.
All we've got to do now is wait for that to come out the oven.
When it comes out the oven, we are going to let it cool a little minute
so it's workable. We're going to put some jam in,
stuff it with the cornflakes.
New twist on the old-fashioned school cornflake tar.
We'll have those out of there.
Just look at those.
Now what you're looking at is a little bit of colour on there
and they've firmed up a little bit.
Okay, now we can work with this
because the jam will melt into the bottom in there.
A little jam in the bottom.
So you guessed it our cornflake mix in there.
Now what you do you put it in and you press it down
a little bit. So we'll start here now be careful
because that tin is still going to be warm I
reckon.
So give that a little
squidging down. Back
in the oven about six
to eight minutes.
Well you've had about six minutes,
out they come, look at those, aren't they?
Yes, look at those, absolutely sensational.
Okay, let them cool a good 10 minutes.
That's what we're gonna do.
A good 10 minutes, and then we're gonna get them out
and stick them on a rack.
They're cool enough, I reckon, we've had 10 minutes.
Let's get a spoon, we'll have those out of there.
Look at those.
On there, let them cool, come on.
I don't think we really need to let them cool down,
to be fair, I think they're cooled down enough.
I think we just need to be breaking one open.
Open.
Listen
to that golden crunch.
There.
That is absolutely sensational.
There you go.
Look at that.
There's a twist on our cornflake tart.
Oh look at that.
We've got that lovely pastry crust there.
And we know it's bread.
Oh
man.
Oh that is delicious.
Oh yeah.
Mm-hmm.
It's sweet, it's not overly sweet, okay, it's a treat,
okay, if you don't want to eat it, don't eat it.
The jam, fantastic in there, we've got a very buttery flavour
with our golden syrup on those cornflakes,
and we've got our nice crusty, and it is crusty.
Pastry bread base, there you go, that's an easy one,
simple, simple isn't it, you know,
no pastry rolled out, it's bread, buttered in there,
baked out, filling, put in, put back in
for about six minutes, job done.
That's easy to throw on the table for parties, kids love it,
it's only cornflakes, you know, we get sweet cornflakes these days.
That is a fantastic twist on the old-fashioned cornflake tart.
So that's our cornflake tart cups.
So they are cups, aren't they? Cupcakes.
There you go. Delicious. Share with everyone.
Let everybody enjoy.
And if you do like what we're doing, big thumbs up,
subscribe to the channel, ring that bell.
Catch you in the next video. It's a winner.
