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If you've ever had school dinners in the olden days, you will have tried cornflake tart. Enjoy hot with custard.
1940 people made this
IngredientsMakes: 1 tart
- 1 sheet ready-rolled shortcrust pastry
- 115g golden syrup
- 85g cornflake cereal
- 55g butter
- 25g dark brown soft sugar
- 1 small pinch salt
- 100g strawberry jam, slightly warmed
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Preheat oven to 200 C / Gas 6.
- Line a quiche dish with the shortcrust pastry. Trim off the excess around the edges. Prick the base of the pastry case with a fork.
- Place a sheet of foil into the pastry case and pour in enough baking weights/dried beans to fill the base. Bake in preheated oven for 20 minutes or until lightly golden. (You may need to remove the foil and beans and place back into the oven for 5 minutes).
- Meanwhile, in a medium-large saucepan, melt the butter, sugar, golden syrup and salt together. Once the sugar has dissolved, gently fold in the cornflakes, making sure that all the cornflakes are coated in the syrup.
- Remove pastry case from the oven, remove the weights/dried beans and spread the base with jam. Pour in the cornflake mixture and level off the mixture with a wet knife.
- Bake the tart for an additional 5 minutes or until just set up. Allow to cool slightly before serving with custard.
Reviews & ratingsAverage global rating:(30)
Reviews in English (32)
Everyone loved it! My mum even asked for some to take home! I like many others used a ready made sweet pastry case (morrisons the best) and it is absolutely delicious! Just about to make my 3rd one-03 Aug 2011
Used different ingredients.25g granulated sugar-22 Feb 2011
When I saw this recipe I had to do it as it was my favorite desert at first schoolI tweaked it slightly by using a ready made pastry case instead of the pre- rolled sheet.I will definitely be making this again as it was so easy-26 Feb 2011
North East Eats and Kids
Definitely one of the most popular Old School Puddings, a lot of my friends still LOVE Cornflake Tart.
– 1 Roll of Ready Rolled Shortcrust Pastry
1. Preheat the oven to Gas Mark 4 or equivalent.
2. Unroll the pastry and carefully line a greased tart tin with it.
3. Blind bake the pastry case for 15 mins.
4. While the pastry case is baking, heat the butter, syrup and sugar in a pan until completely melted and smooth.
5. Fold the cornflakes in to the sugar/syrup mixture until they are all coated.
6. Spoon the jam in to the baked pastry case and spread it evenly around the base.
7. Tip the cornflakes over the jam and gently press them down in to an even layer.
8. Return the tart to the oven for 5-10 mins until the cornflakes are toasted.
Cornflake Tart With Chocolate Milk Custard
If you went to school in the 70s and 80s it's a high chance you'll be familiar with the sweet crunchy taste of a cornflake tart. A pastry base topped with jam then piled high with sweetened cornflakes, it was a school dinner staple. Our cornflake tart has had a little upgrade, swapping jam for Nutella, and the beautiful addition of chocolate custard, because C'MON you can't get more nostalgic than that!
- Pre-heat the oven to ºC (180ºC Fan). Roll the pastry out on a lightly floured surface until it is 2-3mm thick and large enough to line a 23cm loose-bottomed tart tin. Using the rolling pin, lift the pastry over the tin then press into the corners and sides then trim away the excess pastry.
- Line the pastry with baking parchment and fill with baking beans, uncooked rice or raw lentils. Bake for 20 mins. Carefully remove the parchment and beans, then bake for another 8-10 mins until just golden. Set aside to cool slightly and lower the oven to 180ºC (160ºC Fan).
- Heat the butter, syrup and sugar in a medium saucepan with a pinch of salt, stirring frequently, until melted and smooth. Stir through the cornflakes to coat in the butter.
- Spoon the Nutella into the cooked pastry base, then level the surface. Tip the cornflake mixture over the Nutella and gently press down until it is evenly 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.
- To make the custard, heat the milk in a medium saucepan until steaming. Meanwhile, stir the cocoa powder, sugar, cornflour and egg yolks together in a medium bowl. Gradually pour in the hot milk, stirring well, then return to the saucepan and cook, stirring constantly, over low-medium heat until thickened. Leave to cool slightly before serving with the cornflake cake.
The cornflake cake will keep in an airtight container for up to 2 days. The custard can be made in advance and reheated.
HOW TO MAKE THIS RECIPE
- To make the pastry, put the flour, ground almonds and salt into a large bowl. Add the butter and rub in to make a breadcrumb texture. Add the sugar and lemon zest and mix through with a blunt knife, then add the egg yolk and continue mixing with the knife. If the pastry dough isn’t quite coming together, add a little cold water, a teaspoon at a time.
- Now use your hands to bring the pastry dough together without kneading it too much. Flatten into a disc and wrap in cling film, then chill in the fridge for 1–2 hours.
- Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).
- Roll out the chilled pastry on a lightly floured worktop to about 3mm thick. Use the rolling pin to lift the pastry up and into a 23cm fluted, loose-bottomed flan tin. Take a small piece of excess pastry dough from the edge and use it to push the pastry into the flutes of the tin. Trim off all the excess pastry. Prick the base of the pastry case with a fork, then chill for 15 minutes.
- Scrunch up a piece of greaseproof paper, then smooth it out and use to line the pastry case. Fill with baking beads. Blind bake for 20 minutes, then remove the paper and beads and bake for a further 10 minutes until golden brown. Remove from the oven, but leave the oven on.
- Combine the butter, Lyle’s Golden Syrup, sugar and salt in a saucepan set over a low/ medium heat and allow to melt together and become glossy and thick, stirring occasionally. Remove from the heat, then tip in the cornflakes and coconut and mix in gently to cover evenly in the hot syrup – try not to break up the cornflakes too much.
- Spread your home-made jam over the bottom of the cooked pastry case and top with the cornflake mixture. Return the tart to the oven to bake for 15–20 minutes until the filling is golden brown.
Cornflake Tart Recipe
If you’re looking for the perfect recipe for a cornflake tart, look no further, I’ve got your back.
Now I’m not sure if this is a local thing or national but if you went to school in the UK, you might recognise this. This recipe has been around for quite some time, a lot of people who went to school in the 70s, 80s, 90s or 00s should remember this! It’s super simple to make and doesn’t take that long either – what’s not to like?
This recipe is my take on the traditional version of a cornflake tart, it’s a really quick, easy and cheap recipe to make and will go down well with many who get to try it. If you’re not sure what a cornflake tart is, I’ll give you a quick run down of what exactly it is. It’s a pastry case which is topped with jam (I opted for strawberry, which is what i remember but feel free to use any berry jam) and then topped with cornflakes that have a sugary sweet syrup stirred throughout them. So, it’s 3 simple layers of shortcrust pastry, jam and sweetened cornflakes, you might even have the stuff in to make it!
If you haven’t made your own pastry before, don’t worry. I have a great recipe for my own shortcrust pastry that I use for all of my pie and tart crusts, it’s yet to fail me! Don’t be intimidated by the thought of making pastry, it’s simpler than you’d think. Here is a link to my recipe, it’s got all the information you need to know, along with tips and tricks on how to make this turn out perfect for you each and every time!
Once you’ve made your pastry and allowed it to chill in the fridge, you’ll want to take roughly about half of it and roll it out until it’s about an inch bigger than the tin you’re using, I opted for a disposable 6 inch/15cm tray but feel free to use whatever you have. Once the pastry is rolled out, I then place it in the tray and press it down so it’s in place and then trim away the excess from around the edge, then dock the bottom of the pastry using a fork, this is just to stop the pastry from having air pockets while baking. The final stage before we bake this is to place it in the fridge for around 1 hour, then bake it off at the required temperature. *I only chilled mine for a short period, so the longer you chill it for, the less it will shrink*.
While your pastry case is baking in the oven, it’s best to make the filling. Place the all the ingredients (except for the cornflakes and jam) into a small saucepan and melt them together over a medium heat, stirring well. Once it’s all melted and well combined, the mixture will be a deep orange colour. Pour this mixture over your cornflakes and stir the two together until they are well coat, it doesn’t take very long at all.
Once the pastry case is out the oven, spread a good amount of your jam on top of it, then spoon on your cornflake mixture. I like to add mine gradually so I don’t make a mess, but feel free to do it your own way. once you’ve added all the cornflakes on top of the jam, I like to gently push them down a little, so its more compact. Pop this back in the oven for a few more minutes, just so the cornflakes become more golden brown, remove from the oven and allow to cool completely before enjoying.
I have a separate recipe for the pastry – you can find it here.
Cornflake Filling :
115g Golden syrup.
20g Granulated sugar.
20g Demerara sugar.
A pinch of salt.
100-150g Jam (I used strawberry but feel free to use any red berry jam).
- Make your pastry (using my recipe, if you’d like) and allow that to chill in the fridge for 1 hour before use.
- After 1 hour, roll out half of the pastry, just until its about 1 inch/2.5cm bigger than the 6 inch tin/tray you’re using.
- Press down the pastry into the tin and trim away the excess from the sides. (If your pastry has ripped or torn, fix it at this stage).
- Dock the bottom of the pastry, using a fork. This prevents pockets of air forming while the pastry is baking.
- Chill in the fridge for around an hour, then bake in your preheated oven at 200˚c/400˚f for 15-20 minutes.
- While the pastry is baking, make your cornflake filling. Place the golden syrup, butter, granulated sugar, demerara sugar and a pinch of salt into a small saucepan and place that over a medium heat until everything has melted and come together, stirring well.
- Remove the liquid mix from the heat and pour over the cornflakes, stirring well until the cornflakes are all well coated in the syrup mixture.
- Once the pastry case has been removed from the oven, spread over a generous amount of jam (I opted for strawberry but feel free to use your preferred flavour) and then spoon on your cornflake mix, pressing it down slightly once all the mix is in the case. Place back in the oven for a following 5-7 minutes (or until the cornflakes are starting to turn a golden brown colour).
- Allow to cool completely before you enjoy it, to serve enjoy it on its own or with custard, cream or ice cream.
Don’t forget, if you make anything using my recipes, feel free to share your creations with me over on Twitter and Instagram!
- 320g ready-rolled shortcrust pastry to dust
- 50g butter
- 125g golden syrup
- 25g light brown soft sugar
- 100g cornflakes
- 125g strawberry or raspberry jam
- custard, to serve
- STEP 1Heat 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.
- STEP 2 Line the pastry with baking parchment and fill with baking beans or uncooked rice (I used rice, you need more than you think!) Bake for 15 mins. Remove the parchment and beans/rice, 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.
- STEP 3Heat 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.
- STEP 4Spoon 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.
My presentation skills may be rustic looking at best, but this was a real hit. Lightly golden pastry, the cheapest strawberry jam I could find (for authentic school dinner taste!) and Cornflakes mixed with butter, sugar and syrup. The smell of this baking alone makes any effort worth it. Just add a healthy dose of custard and you have the ultimate mood lifter in a bowl. Now, what comfort food creation to whip up next?
School Dinner Cornflake and Jam Tart (gluten free)
This simple pie was an absolute staple of canteens in the UK, especially in the 70’s and 80’s. Every child at school during those decades remember it well, most with fond nostalgia.
With a crumbly, coconut, pastry base, a liberal covering of sweet jam, and topping of crunchy, syrupy cornflakes, this school dinner cornflake and jam tart will have your floating down memory lane in no time. If you’ve never had the fortune to get this served up by your resident dinner lady, don’t that let you stop you trying it. It’s divine. And then some.
I first made this nearly five years ago when I was on a fairly strict gluten free diet. Since then, as you know, I’ve moved away from totally gluten free towards spelt flour.
I haven’t made this with spelt. I would say, 99.9% of the time, you just straight swap spelt with whatever flour is in the recipe. However, the original recipe uses coconut flour and as this has rather particular properties, I would not recommend you attempting to use something else in its place. If you would like to use spelt (or regular flour), follow the recipe for my basic spelt pastry instead.
Make the recipe as simple (or complicated) as you like. Use a fancy, homemade jam like my Maple Syrup Berry Jam with Lemon and Chia Seeds . Or, if you want to be more authentic to the true dessert dished up many moons ago, simple jam straight from a jar works just as well.
If you like the wander down memory lane with this cornflake and jam tart, check out my other sweet treats .
Easy Cornflake Tart Variations
Although to achieve that nostalgic school dinner taste, you need to use strawberry jam and golden syrup, I’ve added a few ideas for variations below. These may prove useful for you if you already have these ingredients in your pantry or store cupboard.
- In place of strawberry jam, use any jam you have to hand, such as raspberry, apricot or even marmalade, which would add a great tangy flavour.
- If you want to add a citrus flavour, add the grated zest of one lemon or one orange to the cornflakes mixture.
- Use maple syrup or honey in place of the golden syrup. And, honey nut cornflakes are also lovely when used in this recipe.
- Or, if you have any cornflakes mixture let over, as I did last time I made these, why not make some Chocolate Cornflake Cakes? Just add some squares of broken up chocolate to the cornflakes mixture, melt and then spoon into small cake cases.
Making it Vegan & Gluten Free
Most ready-made pastry is vegan, unless they state that it has butter in it. DO check however before using them. Alternatively, you can make your own vegan pastry. For the filling, omit the butter and use a plant-based margarine and you will have a VEGAN EASY CORNFLAKE TART.
For a Gluten Free Cornflake Tart, make your own gluten free pastry, or buy a ready-made “Free From” pastry. And, check that the cornflakes you are using are gluten free, which comes from a a gluten free part of the factory.
I hope you enjoy this Easy Cornflake Tart if you make it, and it will transport you back to happy school days, hopefully! I have shared some step-by-step instructions below, along with a selection of the process images and a printable recipe.
PLEASE do let me know if you like this old-fashioned sweet tart, or even if loathe it and why! I’d love to know if you make it too, so why not drop a comment below. Have a lovely weekend and STAY IN and STAY SAFE, Karen
Cornflake Tart Tesco
It takes 40 minutes to prepare this dessert, and with this amount of raw materials, it can be prepared for 8 people.
Ingredients for dough:
Ingredients for filling:
Dough preparation steps:
First, select a large bowl and sift the flour. Repeat this twice. Sifting the flour before making the dough will make the dessert softer. Add the sugar to the flour and mix. Then add a little salt and blend with butter. We have to use this to lose. Once all the ingredients are combined, add the eggs. We should mix the egg with 1 tablespoon of water and mix for 2 minutes. Then combine them with flour and butter. When the dough has softened, put it in a closed container and wait for 30 minutes. If the dough is dry and firm, add some butter and water. Also, if it is loose we should add more flour.
Spread the dough on a flat surface before pouring the flour. The thickness of the dough should be 3 cm. Its width should be 30 cm. Put the dough in the fridge for 20 minutes to dry slightly. Then light the oven and set it to 200 ° C. Put the dough in the oven and cover with foil. After 15 minutes, remove it from the oven and grease it with butter.
In-dessert preparation steps:
Pour butter and sugar and syrup into the pan and melt gently. Pour the shells of corn into it and fry them. We can use honey or brown sugar to sweeten it. We can also use chopped raisins and almonds for it.
At this point, spread the strawberry jam on the bread and pour the corn on it. Sprinkle with chopped walnuts and sprinkle with syrup and butter. Then put it in the oven and wait 10 minutes for the ingredients to dry. After this time, remove the dessert from the oven and cut. We can use the extra jam on it to make it sweeter and softer. We can also replace any jam or marmalade we like with strawberry jam.
Cornflake Tart calories
There are 470 calories in each meal, with 72 grams of carbohydrates. 18 grams of this food is fat and 5 grams of protein. The sodium in this dish is 260 mg and its cholesterol is 30 mg.
Cornflake Tart Origin
Most people believe that cookies and cakes made with corn are tastier than others. They use fresh corn to make this delicious dessert. They love to eat desserts and sweets for the evening and for breakfast. The use of beef in this pastry is widespread among these people. They put beef slices in the dough and serve with beans. In this way, they prepare this meal for the main meal.
Ingredients for Cornflake Tart Origin:
- Plain flour 180 g
- Butter 50 g
- 40 grams of beef
- Cold water 3 tablespoons
- Raspberry jam 200 grams
- Butter 30 g
- 30 g sugar
- Golden syrup 1 tablespoon
- Corn 75 gr
Dough preparation steps:
First, mix the flour with butter and add sugar, salt and water. If the dough was not soft we would use more butter. Then pour them into the mixer and wait until they are uniform. Knead the dough in a closed container for 30 minutes. When the dough is ready, spread it on a flat surface and grease it. Under the dough should be flour so that it does not stick to the surface. Turn the oven on and put the dough in the oven.
Preparation of Ingredients:
After about 20 minutes, remove it and fill it with corn, jam and beef. We can cut the meat into thin slices and fry in oil until crisp. Then pour the golden syrup, butter and corn seeds and fry.
At this point, pour the ingredients over the dough and place again in the oven to heat the ingredients together for 10 minutes. We can also use cooked rice and fried beans. Pour the corn on the ingredients and place in the oven again for 10 minutes. When the dessert is ready, cut it out and decorate it with jam.
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