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Cornflake Tart Blondies

A nostalgic school cornflake tart with a twist! Fudgy white chocolate blondie base, topped with strawberry jam & crunchy golden cornflake layer.
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Prep Time 20 minutes
Cook Time 30 minutes
Refrigerating Time 4 hours
Total Time 4 hours 50 minutes
Servings: 9
Course: Dessert
Ingredients Method

Ingredients
  

Blondie Base-
  • 200g White Chocolate
  • 175g Unsalted Butter
  • 200g Caster Sugar
  • 2 Medium Eggs (50g Each).
  • 1 Egg Yolk
  • 280g Plain Flour
  • 20g Cornflour
  • 30g Golden Syrup
  • 1 tsp Vanilla
  • 100-200g Chopped White Chocolate
  • 100g Strawberry Jam
Cornflake Layer-
  • 90g Unsalted Butter
  • 180g Golden Syrup
  • 200g Cornflakes

Method
 

Blondie Base-
  1. Preheat the oven to Gas Mark 4 / 180ºc and line an 9x9" square tin with parchment paper.
  2. Add the unsalted butter and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
  3. Once melted, stir in your caster sugar until combined.
  4. Add in the vanilla, eggs and golden syrup and stir again until combined.
  5. Mix through the plain flour, and cornflour until you can no longer see any flour. Add in your white chocolate chunks and stir until evenly distributed.
  6. Pour the mixture into the lined tin and swirl in some strawberry jam and bake for 25-30 minutes (mine take 30 minutes), take them out the oven when there is an ever so slight wobble in the middle.
  7. Let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours.
Cornflake Layer-
  1. In a pan, melt butter and golden syrup together. Stir in the cornflakes until evenly coated.
  2. Spread a thin layer of strawberry jam over the cooled blondie base.
  3. Spoon the cornflake topping over the jam layer and press down gently so it sticks but stays crunchy.
  4. Let the bake cool completely before cutting into squares or bars.