My Gluten Free Cornflake Tart ft Mesa Sunrise by Natures Path

28th August 2020
Blog post

You guys have been asking for this recipe for such a long time and I’m so happy to finally say, “ladies and gentlemen, drum roll please, here is my gluten free cornflake tart!!” It is made with Nature’s Path Mesa Sunrise cereal (more details about that below) and they are little slices of heaven. You were all right. I *needed* to make this. 

Taking you right back to your school dinners, my cornflake tart has a flaky shortcrust pastry base coated lashings of sweet strawberry jam and piled high with golden syrup soaked Mesa Sunrise flakes. Heaven?! I think so.

Squares vs Circles

This recipe is all about a fun, nostalgic baking experience (with some seriously yummy cereal ?) so I wanted to make sure you could make it work with whatever baking tin/tray/casserole dish you’ve got in the cupboard.

Traditionally, cornflake tarts are made in flan tins with pretty fluted edges but I went crazy and made mine in a rectangular casserole dish. No fluted edges, very rough and ready, but (1) it was more like the old school classic and (2) I loved the little squares! In my opinion, its also easier to line a square/rectangular dish with pastry than it is a fluted round one.

Totally up to you though! If you’re feeling a fluted edge, go for it!! No one seemed to miss them here though…

Want to know more about Nature’s Path?

The cereal I’ve used here is called Mesa Sunrise, by Nature’s Path – I’m sure you’ve heard of them but you guys need to read this paragraph below. I have to admit, I wouldn’t usually share this level of info with you but I loved it

Arran Stephens founded the company in 1985 – having been inspired by his own father’s mantra as a farmer that we should “Always leave the earth better that we found it”. He passionately championed a sustainable way of cereal production, using ingredients simply grown and harvested from nature’s abundant larder – including the finest available ancient grains, fruits and nuts. Every product is made using methods that do not involve synthetic pesticides or chemical fertilizers. They also do not contain artificial additives or GMOs. Nature’s Path remains a fiercely independent, family-run business, with an unwavering commitment to maintain organic as a way of life and thinking.

Want some more facts?

All of the products in the pictures below are gluten free – both granolas, Mesa Sunrise and Maple Sunrise. They have tons of yummy cereals, granolas and bars but my all-time faves are these:

  • Mesa Sunrise. This is the cereal I’ve used for my Cornflake tart. Its seriouslyyyy addictive!! Personally, I love the fact the flakes stay crunchy in milk – I’m not about the soggy cereal haha. Great for recipes like this too! Also, I’ve always got my eye on my fibre intake as it can be hard to hit the NHS guidance whilst on a gluten free diet so I was very happy to find this cereal provides 3g of fibre per serving. Perfect start to the day.
  • Maple Sunrise. Similar to the Mesa Sunrise but also has some puffs & crispies in there, with real maple syrup to flavour it. Same amount of fibre too.
  • Nature’s Path Granola. There’s 2 favours – (1) Blueberry, Raspberry and Strawberry and (2) Pumpkin Seed, Almond and Raisin. Both come in a resealable pouch which I love because they don’t go stale quickly and I easily can shove them in my suitcase when I go away. The Blueberry flavour is heaven – it’s got bits of yoghurt in it and its not at all dry, like some other brands I’ve tried 😛 The Pumpkin Seed flavour has the perfect amount of cinnamon to cure my morning sweet cravings. My only criticism is that I cannot resist grabbing a handful every time I go to the kitchen.

Where do you get them? The Free-From aisle of leading supermarkets nationwide and health food shops! I get mine from Sainsburys or the little health food shop in my parents local village – love a good nose around there!! RRP for Mesa Sunrise is £3

Want more info? Head over to their website here ?

Oh… and did I mention they’re all SO yummy haha. Nature’s Path biggest fan over here!!

My Gluten Free Cornflake Tart

Taking you right back to your school dinners, my cornflake tart has a flaky shortcrust pastry base coated lashings of sweet strawberry jam and piled high with golden syrup soaked cornflakes
Prep Time10 minutes
Cook Time25 minutes
Servings: 1 x rectangular baking dish approx 30 x 25 (but you can use whatever tin you have!)
Course: baking, Dessert
Cuisine: english, school dinners
Keyword: gluten free pastry, school dinner dessert


  • 400 g Shortcrust Pastry – there are tons of recipes for this online or you can use shop-bought
  • 300 g Jam – I use Strawberry but whatever you fancy!
  • 300 g Mesa Sunrise Cereal
  • 175 g Golden Syrup
  • 100 g Butter/Spread – I use Flora Dairy Free


The Pastry Case

  • Pre-heat your oven to 180Oc.
  • Line the tin you’re going to bake your ‘MesaFlake tart’ in with baking paper
  • Roll out the pastry to the thickness of a £1 coin and roughly the shape of your baking tin, just slightly bigger so that you can completely cover the base of the tin, with 1-2cm sides. Place into the tin.
    >Very rough is fine – this recipe is all about the fun and nostalgia. Just make sure there isn’t any holes for the jam to escape through later!
  • Use a fork to make small holes over the pastry, like the picture
    >This it to help prevent the pastry from puffing up.
  • Place another piece of baking paper over the top of the pastry (so the pastry is sandwiched between baking paper, like the picture) and fill the case with baking beads
    >If you haven’t got any baking beads, use uncooked rice instead. You’ll need enough to cover the whole of the case. You can’t eat the rice after its been baked but you can keep the rice in a jar to reuse next time you want to make a pastry case!
  • Place into the oven for 15 mins, until the edges are browning.
  • Remove the rice and the top baking paper its sitting on (careful, it will be hot!!). Place it back into the oven for 5 mins.

The Tart!

  • Coat the base of the tart with loads of jam!
  • Warm the golden syrup and butter together in a pan on a low heat
    >Do not let it boil!!!
  • Add the Mesa Sunrise flakes to the pan and stir until they are thoroughly coated.
  • Tip the cornflakes into your pastry case and place into the oven for 5 mins
    >This is to help the mixture set.
  • Remove from the oven, leave to cool completely so it firms up (takes at least 15mins) and then serve!
Print Recipe

**This post is part of a paid partnership with Nature’s Store but as always, the views, pics and recipes are all my own 🙂 Wouldn’t have it any other way!!!!**

Want some more nostalgic desserts? How about one of these?

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