Can You Make Cornflake Tart With Puff Pastry
- January 26, 2022
An old-school classic, cornflake tart is a terrifically tasty, super simple sweet treat that will leave the whole family wanting more.Back then, this crunchy classic was a very popular pudding on school lunch menus up and down the UK.Nowadays, much like coconut sponge squares and jam roly poly, cornflake tart is hard to find.Just imagine digging into a buttery, crumbly shortcrust pastry case, spread with rich raspberry jam and lashings of sweet and crunchy cornflakes, drizzled with luscious golden syrup!So, you’ve got a sweet tooth to satisfy and you want to know how to make cornflake tart?But if you need to save time, go for the ready made option and let this revolving wooden rolling pin do all the work for you.Bake a batch of mini cornflake tarts for an extra bit of joy.These colourful reusable silicone baking cups are as inviting as the cornflakes tart will be.Once baked, these mini cornflake tarts will make a perfect treat for school lunchbox.Either way, a spread of this secret ingredient across your cornflake tart will give it that wow factor!Cornflake tart is a classic British dish that is fondly remembered by anyone who grew up in the UK, especially in the 70s and 80s.The combination of the crunch, the luscious golden syrup, the layer of sticky strawberry jam spread across and the thin shortcrust pastry case at the bottom of the tin all added together proved too much for school kids up and down the country.It first became known for the use of the ‘cornflake cake’ recipe in ‘Nutrition and Child Welfare‘, a post-war food baking guide that was published in 1949.The humble cornflake, drizzled with golden syrup, was being used to rebuild the nation after the war effort.This is because it’s important the that the shortcrust pastry case holds together, so it needs to be baked until it has a slight golden colour, before the other tart ingredients are spread over the top.It has soared in popularity in recent years and is now a firm favourite for sweet toothed vegans all over the world.Agave has a colour that ranges from light to dark amber and is another very popular sweetener with vegans.But most types of honey bring a light, clean, pure taste, often with floral notes.But if you perfect your timing and get the custard just right (not too thick and not too thin) you’ll have a divine addition to just about any fruity dessert.But, if you want to save time, take the quick and easy (but still very tasty) option of custard powder.So, pour some lush creamy custard over your warm, fresh out of the oven cornflake tart.So, pour some lush creamy custard over your warm, fresh out of the oven cornflake tart.But there are plenty of other options in terms of breakfast cereals, each of which add their own spin to this cornflake tart recipe.Once your cornflake tart has come out of the oven, has cooled slightly and is ready to eat, you’ll most probably want to devour it all in one go (especially if your family are like mine)!There’s something about this dessert, with its golden syrup glaze and the spread of delicious filling hidden below that makes moderation impossible!But… if you find yourself with some slices of cornflake tart left over, you’ll want to know how to store it.For those of you who don’t eat your entire cornflake tart in one sitting, it should last for 3 days when you store it in an airtight container. .
How to make Cornflake Tarts
The only thing I remember hating was the cabbage which they served minced and overcooked.Most people liked the chocolate sponge and custard best, but my favourite was the cornflake pudding.Put the flour in a large bowl and rub the lard and butter through it.Don’t trim all the pastry off the edges, but leave some overhang and then chill again for 15-20 minutes while the oven heats up to 180ºC.Line the pastry with greaseproof paper and fill it with rice or dried beans and blind bake for 12 minutes.In the meantime, heat together the butter, sugar and golden syrup in a saucepan until it is all melted and runny.Remove the baking beans or rice and prick the base of the pastry several times with a fork.Sprinkle the cornflake mixture over the top of the jam, making sure you don’t skimp.I can’t help you here as custard is my nemesis and my most recent attempt at heating some fresh stuff from Sainsbury’s ended with me curdling it!I ate my tarts just as they were and they tasted exactly like I remember, but actually slightly better for not being made with marge and cheap jam or washed down with tepid water in a metal beaker! .
Gluten free cornflake tart [DF, SF, GF]
I’m a big fan of money saving, particularly when it comes to regular household bills and expenses.One area where we spend quite a lot of money, food wise, is on snacks and treats for Daisy.Recently I made this gluten free cornflake tart and I’ve had quite a few messages asking me for the recipe – so here it is!Pour this mix into the pastry case and return to the oven for 6-8 minutes until the mixture is firm.Print gluten free cornflake tart Prep Time 15 minutes Cook Time 23 minutes Servings 12 servings Ingredients 1 sheet shortcrust pastry Filling 125 g jam of your choice.Pour this mix into the pastry case and return to the oven for 6-8 minutes until the mixture is firm.Glazed gluten-free puff pastry doughnut recipe [DF, GF, SF].Dairy and gluten free potato waffle [DF, GF, SF]. .
Easy cornflake tart
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.Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. .
Cornflake Tart: Like The One You Had At School!
A shortcrust pastry base spread with strawberry jam and topped with crunchy sticky cornflakes.Back in the day, the dinner ladies would have made their own shortcrust pastry and the whole recipe would have been scaled up to fit in giant rectangular metal tins.Well, I hope Jane (the dinner lady) will forgive me for using a sheet of ready rolled shortcrust pastry instead of making my own.Sift the flour and salt into a large bowl and rub in the butter until it looks like fine breadcrumbs.Knead the dough gently then wrap in clingfilm and put it in the fridge for 1 hour.Butter, golden syrup and sugar turn the cornflakes into a lovely sticky, chewy and crunchy topping for the tart.Once you've combined the Cornflake Tart filling, spread it on to the pastry case and pop the whole thing back in the oven for 5 minutes to set everything together.Serve it straight from the oven with hot or cold custard and let every mouthful transport you back to the carefree days of your childhood! .
Cornflake Jam Tart
Cornflake Jam Tart – A homemade buttery, flaky crust that is filled with a layer of raspberry jam, and topped with a generous layer of caramel covered Cornflakes.Caramel covered Cornflakes, raspberry jam, a homemade crust – all put together to make one totally irresistible tart.This tart consists of a homemade flaky, buttery crust that is then lined with a layer of raspberry jam, and topped with a generous amount of Cornflakes coated in caramel.You can find my recipe card at the bottom of this post for the complete list with their amounts.On a lightly floured surface, roll the dough out into a 12-inch circle, then gently place into a 23cm/9-inch fluted tart tin with a loose base.Line the chilled pastry crust loosely with parchment paper, and fill almost to the top with uncooked rice (or use baking beans).Brush the base and sides of the crust with beaten egg, bake for a further 10 minutes, then remove from the oven.Place the caramels and evaporated milk in a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.Spoon the caramel Cornflake mixture on top of the jam, and gently spread out evenly.The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. .
School Dinners Cornflake Tart
The real, actual, proper, straight-from-the-school-cooks-mouth recipe for 1970’s School Dinners Cornflake Tart.Thin Pastry base, layer of jam, then crunchy golden cornflakes spread on top?I was chatting with the lovely mother in law a couple of weeks ago about this; she was a teacher, and ALSO remembers it fondly.And so – here, for you, is the real, actual, proper, straight-from-the-school-cooks-mouth recipe for School Dinners Cornflake Tart.Grease the tin (In the tradition of the school tray bake I usually use a 30cm baking tin, but this recipe will work fine in any pie tin/ flan case too) with the pastry and crimp the edges.Melt the butter, sugar and syrup in a large heavy bottomed saucepan, then gently stir in the cornflakes.Spread a thin layer of jam over the pastry case and place the cornflake mix on top.You can see the rest of the retro School Dinners Pudding recipes I’ve collected here – feel free to request any others and I’ll see if I can find them! .