Cornflake Tart Cups (No Pastry) BEST bit of a School Dinner

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

#backyardchef #oldschool #schooldinner #cornflaketart #nopastry #schooldinnerdesserts #britishdesserts

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