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!
Cornflake Jam Tart
Caramel covered Cornflakes, raspberry jam, a homemade crust – all put together to make one totally irresistible tart.
This tart consists of a homemade flaky, buttery crust that is then lined with a layer of raspberry jam, and topped with a generous amount of Cornflakes coated in caramel.
If that doesn’t sound like dessert heaven, then I don’t know what does!
I urge you to go and make this tart – you won’t regret it. It is always such a huge hit in my house, and I’m sure your family and friends will love it too.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this tart. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- My Perfect Tart Crust
- Seedless raspberry jam: Or any flavour you prefer.
- Chewy caramels or toffees: I used Thorntons Original Special Toffee.
- Evaporated milk
How to make Cornflake Jam Tart
To make this tart, simply prepare my Perfect Tart Crust 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.
Line the chilled pastry crust loosely with parchment paper, and fill almost to the top with uncooked rice (or use baking beans).
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 evaporated 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 completely set before slicing and serving.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Cornflake Jam Tart is:
- quick and easy to throw together
- filled with raspberry jam
- topped with caramel covered Cornflakes
- the perfect tart that everyone will love!
How long will this tart last? This tart and any leftovers will keep fresh in the fridge or at room temperature for up to 1 week. I prefer mine refrigerated to keep the caramel firm.
Can I freeze this tart? Yes, 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.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!