Remember those comforting school dinner desserts? The ones that made you forget about soggy vegetables and questionable main courses? For many, the undisputed champion was the Classic School Dinner Cornflake Tart, often served alongside a generous dollop of creamy, warm custard. It's a dessert that evokes pure nostalgia, a simple yet incredibly satisfying treat that transports you straight back to your childhood.
This isn't just a recipe; it's an invitation to recreate a cherished memory. With a buttery shortcrust pastry base, a sweet layer of jam, and a crunchy, golden cornflake topping, this tart is surprisingly easy to make and guaranteed to be a hit with both kids and adults. And of course, no Cornflake Tart is truly complete without lashings of velvety smooth custard.
The Magic of Simplicity: Why We Love Cornflake Tart
What makes Cornflake Tart so universally loved? It’s its humble ingredients combined to create something truly magical. The crispiness of the cornflakes, the sticky-sweetness of the golden syrup and butter mixture, and the tangy burst of jam all sit atop a perfectly baked pastry crust. It's a symphony of textures and flavors that's both comforting and incredibly moreish.
Bringing Back British School Dinner Flavors
For those who grew up in the UK, school dinner desserts hold a special place. From Spotted Dick to Jam Roly-Poly, these puddings were often the highlight of the day. Cornflake Tart stands out as a firm favorite, beloved for its distinctive crunch and familiar sweetness. Learning how to make shortcrust pastry from scratch is a useful skill for many British puddings, but a good quality store-bought one will do the trick just as well for this recipe.
Tips for the Perfect Cornflake Tart
- Don't Skimp on the Jam: A good, thick layer of raspberry or strawberry jam is essential for that classic flavour.
- Even Cornflake Coating: Ensure all your cornflakes are well-coated in the butter and golden syrup mixture. This is what gives them their delicious sticky crunch.
- Serve Warm: While delicious cold, Cornflake Tart truly shines when served warm from the oven, especially with hot custard.
- Custard Choice: Whether you prefer homemade creamy custard or a quick-mix powder version, make sure it's piping hot and plentiful!
Frequently Asked Questions About Cornflake Tart
We've compiled some common questions about this classic dessert to help you perfect your tart.
FAQs
What kind of pastry should I use for Cornflake Tart?
A simple shortcrust pastry works best for Cornflake Tart. You can either make your own from scratch or use a store-bought ready-rolled pastry for convenience. The key is a firm base that can hold the jam and cornflake topping.
Can I make Cornflake Tart ahead of time?
Yes, Cornflake Tart is great for making ahead! You can bake the tart and store it at room temperature for up to 2-3 days. Reheat gently in a warm oven or microwave if you prefer it warm, especially when serving with hot custard.
What type of jam is best for Cornflake Tart?
Traditionally, a classic raspberry or strawberry jam is used, offering a lovely sweet and slightly tart contrast to the buttery cornflake topping. However, feel free to experiment with other fruit jams like apricot or blackcurrant for a different flavor profile.
How do I prevent my cornflake topping from burning?
To prevent the cornflakes from burning, ensure your oven isn't too hot (180u00b0C/350u00b0F is ideal). If you notice them browning too quickly, you can loosely cover the tart with foil for the last few minutes of baking. Also, ensure the butter and syrup mixture is evenly distributed.
Classic School Dinner Cornflake Tart with Custard
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A nostalgic British dessert featuring a shortcrust pastry base, sweet jam, and a buttery, crunchy cornflake topping, best served warm with creamy custard.
Ingredients
1 roll (320g) ready-made shortcrust pastry (or homemade)
4 tablespoons raspberry jam (or strawberry jam)
100g unsalted butter
50g caster sugar
4 tablespoons golden syrup
150g cornflakes
For the Custard:
500ml milk
2 tablespoons caster sugar
2 tablespoons cornflour
1 egg yolk
1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 180°C (350°F) / Fan 160°C / Gas Mark 4. Lightly grease a 23cm (9-inch) flan tin or pie dish.
Step 2: Roll out the shortcrust pastry (if using ready-made, simply unroll) and carefully line your prepared flan tin. Trim any excess pastry, leaving a slight overhang if desired, or crimp the edges. Prick the base all over with a fork.
Step 3: Spread the raspberry jam evenly over the base of the pastry. Set aside.
Step 4: In a saucepan, melt the butter, caster sugar, and golden syrup over a low heat, stirring until the sugar has dissolved and the mixture is smooth. Remove from the heat.
Step 5: Add the cornflakes to the saucepan with the butter mixture and gently stir until all the cornflakes are thoroughly coated.
Step 6: Spoon the coated cornflakes evenly over the jam layer in the pastry case. Gently press down slightly with the back of a spoon to create a compact topping.
Step 7: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the cornflake topping is slightly crisp and golden. Keep an eye on it to prevent burning. If browning too quickly, you can loosely cover with foil.
Step 8: While the tart bakes, prepare the custard. In a medium saucepan, gently heat the milk until it's simmering (do not boil).
Step 9: In a separate bowl, whisk together the caster sugar, cornflour, egg yolk, and a splash of the warm milk until smooth. Slowly pour the remaining warm milk into the egg mixture, whisking constantly.
Step 10: Return the mixture to the saucepan and cook over a medium-low heat, stirring continuously with a whisk, until the custard thickens to your desired consistency. Remove from heat and stir in the vanilla extract.
Step 11: Allow the Cornflake Tart to cool slightly in the tin before slicing. Serve warm with plenty of the freshly made hot custard.
Notes
For a richer flavour, you can add a pinch of cinnamon to the cornflake mixture. This tart is also delicious cold the next day, though best enjoyed warm with custard. If you don't have golden syrup, light corn syrup can be used as a substitute.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 35g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
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