Old skool cornflake tart
I don’t know about you but I’ve really been craving a pudding but I’m desperately trying not to use too many eggs or too much milk. I also bought a massive box of cornflakes but then remembered cereal would mean using milk too! Then I remembered the incredible cornflake tart that we used to have at primary school. The pudding that would make you go “yesssssss” when you entered the hall at lunch!
Old skool cornflake tart
I don’t know about you but I’ve really been craving a pudding but I’m desperately trying not to use too many eggs or too much milk. I also bought a massive box of cornflakes but then remembered cereal would mean using milk too! Then I remembered the incredible cornflake tart that we used to have at primary school. The pudding that would make you go “yesssssss” when you entered the hall at lunch!
Open in Cookpad AppSteps
- 1
Make the pastry: cut the butter into cubes and rub into the flour with your fingers until the whole thing looks like breadcrumbs.
- 2
Add the water and combine with your hands to make one big dough ball. Wrap it in cling film and leave in the fridge for 30 mins to rest
- 3
Roll out the pastry to the thickness of a pound.
- 4
Rub some butter on to a tart tin and sprinkle on some flour over the butter. This will stop the pastry sticking.
- 5
Place the pastry carefully over the tart tin and carefully press it into the gaps. Keep the overhanging bits on for now as it will shrink.
- 6
Heat the oven to 160c (fan)
- 7
Place some baking paper over the pastry and use either baking beans or something dried to weigh down the paper (I used lentils but have used rice in the past)
- 8
Bake the pastry for about 15 mins. Then trim the edges and remove the baking paper and dried weight stuff. Bake for a further 5 mins.
- 9
While the pastry cools slightly, making the filling. Melt the butter, sugar and syrup in a pan then remove the heat and add the cornflakes. Stir to coat the cornflakes.
- 10
Spread the jam over the base of the tart then pour over the cornflakes. Bake in the oven for about 5 mins then leave to set in the tin for about 5 mins (we were naughty and went straight in!) serve with a nice blob of ice cream or some custard.
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