Cornflake Tart

I had never heard of Cornflake tart before but when my Boyfriends Auntie mentioned it, I had to make it.
I think it's a bit of a School dinner pudding but all I know is, it tastes amazing and I love it!
Your meant to use shortcrust pastry but I had a role of puff in my freezer so used that and it was very nice indeed!

Role of shortcrust/puff pastry
110g Golden Syrup
55g Butter
90g Cornflakes
25g Muscadova Sugar
100g Good quality Strawberry Jam
Pinch of salt

I started by blind baking my pastry using baking beans for 20mins in the oven and then when it was cooled slightly I spread the base with slightly warmed through jam.

To make the filling melt the butter, sugar, golden syrup and salt together. Once the sugar has dissolved, fold in the cornflakes, making sure that all the cornflakes are coated in the syrup and put them in the pastry case.

I baked it in the oven for about 10mins and then left it to cool for about 15mins so the filling didn't melt out. Apparently your meant to serve it with custard but I chose vanilla ice cream instead, I do love hot and cold together!

Caramalised Plum & Frangipani Tart

I adore frangipani anything including the stunning frangipani flowers that look like there made out of thick white icing giving off such a pretty scent and when I remembered I had a huge sack of ground almonds in the cupboard (courtesy of Mother) and a punnet of plums rapidly getting softer a tart came to mind...

I hate to admit this but I cheated and had some shop bought frozen shortcrust pastry that I used instead of making my own, sorry

For the frangipani filling:

200g unsalted butter
200g caster sugar ( I used brown as that's what I had!)
200g ground almonds
2 free range eggs

For the filling:
6 to 8 plums stoned and cut in half
sugar to coat them in
knob of butter
splash of dark rum






I started by putting my sugar and butter in a bowl and creaming together


Next I added my eggs one at a time and my ground almonds and mixing everything together and get the oven on at gas mark 4.



I rolled out pastry and put some fork marks in the bottom, not sure if this is necessary but pastry is not my thing and I'm still learning!


I then blind baked my pastry case for 20mins



I got my plums ready by cutting them in half and removing the stones


Then I covered them in sugar


I love dark rum and had some in my cupboard so though it might be nice to caramelise the plums in the rum, some butter and sugar before putting on top of the tart.


The caramelised of the rums, awful photo but you get the idea!


After the pastry had cooled a bit I put my filling in it.


The lovely plums on the tart ready for the oven, my eyes there so shiny!!!




A lovely slice of tart and a cup of tea using probly one of the best tea sets in the world....
I would of liked to have had it warm with a scoop of vanilla ice cream but didn't have any so will be going to the shops for some tomorrow