Cornflake Tart Recipe Mary Berry Food

RECIPES

Steps:

• Step 1:Begin by making the pastry. Place the flour and butter in a food processor and blitz until the mixture becomes like breadcrumbs. Then add water and blitz until you have a soft dough.Step 2:Turn out onto a floured surface and bring together with your hands. Wrap in cling film and chill for about an hour.Step 3:When you are ready to roll out your pastry, we recommend rolling out between two large pieces of baking parchment as your pastry will be easier to move about. You can lift the paper and add a little flour to ease its progress. Step 4:When your pastry has a diameter of about 28cm, gently remove the paper and roll up over your rolling pin and drape it over the tin, pressing gently to form the shape. Don't trim the pastry completely yet. Step 5:Place the lined tin in the fridge and chill again for at least 30 minutes.Step 6:Preheat your oven to 180°C (160°C fan)Step 7:When you are ready, bake the pastry blind. Line the pastry with baking parchment and fill with baking beans. Bake blind for 15 minutes then remove the paper and the beans.Step 8:Quickly and carefully trim the edges if you need to then return the pastry case to the oven to dry out for 5-10 more minutes. If it looks like it will brown too much, protect the edges with foil.Step 9:When cooked, remove from the oven and allow to rest while you make the filling.Step 10:For the filling, melt the butter, syrup, sugar and salt in a large pan. Once it is completely melted, stir in the cornflakes and mix gently to ensure that each one is coated. Step 11:Spread the jam over the base of the pastry case and then top with the cornflake mixture and gently spread out evenly. Step 12:Put the tart back in the oven for another 5 minutes, then leave to one side to harden slightly before serving.

MARY BERRY'S TREACLE TART

Steps:

• First make the shortcrust pastry: measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes.
• Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter.
• Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top.
• Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.
• Prick the base with a fork, to stop the base rising up during baking.
• Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture.
• To make the filling, heat the syrup gently in a large pan but do not boil.
• Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs. Pour the syrup mixture into the lined tin and level the surface.
• Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin.
• Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin.
• Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish.
• Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/350F/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil.
• Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set. Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold.

CORN FLAKE TART

Steps:

• Pastry --.
• Sift flour into a bowl. Cut the butter and shortening into cubes and "rub in" using thumbs and forefingers until the mix looks like breadcrumbs.
• Add sugar and water and mix with a round bladed knife until the mixture sticks in lumps.
• Knead and roll out. Use to line a 20 -23 cm loose bottom flan tin. Chill for 30 minutes.
• Preheat oven to 200°C/400°F.
• Line the case with baking parchment and fill with baking beans. Bake blind for 15 minutes then remove the beans and paper and bake for another 5 - 10 minutes.
• Spread the base with the jam.
• In a pan melt the butter, sugar and syrup together. Stir in the corn flakes and mix well.
• Spread the corn flake mix on the jam and allow to set.

EASY CORNFLAKE TART

Steps:

• Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
• Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
• Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
• Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.

CORNFLAKE TART

Steps:

• Preheat the oven to 180°C / 160°C / 355°F / gas mark 4.
• Lightly dust a clean work surface with flour. Unroll the pastry, then flatten it evenly with a rolling pin until its surface is big enough to cover a 23cm loose-bottomed tart tin.
• Lift the pastry over the tin and press into all crevices, ensuring that a small amount of excess pastry hangs over the trim. Trim if necessary.
• You need to blind bake the pastry first. So line the pastry with parchment paper, then fill it with baking beans or uncooked rice.
• Bake for 15 minutes.
• Remove the beans or rice plus the parchment, then continue to bake for another 5 minutes or until the pastry is golden.
• Remove from the oven and trim the excess pastry from the edges.
• Using a large saucepan, heat the butter, syrup and sugar until everything has melted and the mixture is smooth.
• Fold in the cornflakes and ensure everything is coated evenly.
• Spoon the jam onto the base of the cooked pastry, ensuring it's evenly coated.
• Tip the cornflake mixture on top of the jam layer and gently press down until an even layer is formed.
• Bake the tart for another 5 minutes or until the cornflakes are golden.
• Serve warm with custard. Enjoy!

CORNFLAKE TART: LIKE THE ONE YOU HAD AT SCHOOL!

Steps:

• Preheat the oven to 200ºC/ 180ºC Fan / Gas 6 / 400ºF
• Line a 30cm tart tin with the shortcrust pastry, trimming any excess with a knife. Prick the pastry all over with a fork. Cut a circle of baking paper the same size as the tart and place it on top of the pastry. Tip in the baking beans and put the tart tin in the oven for 20 minutes to blind bake the pastry.
• Leave the pastry to cool for 5 minutes then spread over the strawberry jam and set the tart to one side.
• Add the butter, caster sugar and golden syrup to a saucepan and melt together over a low heat.
• Once melted, remove from the heat and stir the cornflakes in. Mixing well to combine all the ingredients.
• Tip the cornflake filling on top of the pastry tart, use a spatula to spread the filling evenly over the pastry.
• Return the cornflake tart to the oven for 5 minutes.
• Serve with custard.

CORNFLAKE TART RECIPE

Steps:

• Line the tin with pastry and chill for 20mins. Preheat the oven to 200C/Gas 6. Fill the pastry case with parchment paper and baking beans and cook for 25 mins. Remove beans and cook for 5 mins more. Leave to cool.
• Break the chocolate into small pieces and place in a large bowl. Heat the cream in a saucepan and as soon as it reaches the boil remove from the heat. Pour in a continuous stream over the chocolate and mix until fully incorporated. This is your chocolate ganache. Sprinkle in the sea salt, mix and then pour over the pastry case, making sure it's evenly spread. Chill for 1 hour.
• In a large dry frying pan toast the corn flakes until turning golden. You may need to do this in batches. Set aside. Melt the butter and syrup together then mix in cornflakes and most of the toasted almonds. Spoon on top of the chocolate ganache and sprinkle over the remaining almonds, then set in the fridge for 20-30mins or overnight. Serve at room temperature with double cream or custard, optional.

EASY BERRY TARTS

Steps:

• Mix yogurt and whipped topping.
• Mix well.
• Spoon into tart shells.
• Cover and freeze for 20 minutes.
• Garnish with fresh berries.