Recipe: Delicious Old skool cornflake tart

Old skool cornflake tart. A shortcrust pastry base spread with strawberry jam and topped with crunchy sticky cornflakes. It's delicious served with hot or cold custard. This old school jam and cornflake tart can also be served warm with custard.

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. Spread a thin layer of jam over the pastry case and place the cornflake mix on top. Gracing school dinners halls in the latter half of the last century, this sweet number is sure to bring out everybody's inner child. You can cook Old skool cornflake tart using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Old skool cornflake tart

You need 180 g of plain flour.
Prepare 80 g of butter.
It's 30 ml of water.
Prepare of For the filling.
Prepare 100 g of cornflakes.
Prepare 2 tbsp of strawberry jam.
Prepare 60 g of butter.
Prepare 30 g of brown sugar.
You need 30 g of agave/golden syrup.
Prepare 1 pinch of salt.

A shortcrust pastry case, filled with sharp raspberry jam and a heaping layer of sticky, sweet & crunchy cornflakes dressed in golden syrup. If you've ever had school dinners in the olden days, you will have tried cornflake tart. This pudding will bring back those happy childhood memories. A shortcrust pastry is topped with strawberry jam and a chewy, sweet cornflake topping.

Old skool cornflake tart step by step

Make the pastry: cut the butter into cubes and rub into the flour with your fingers until the whole thing looks like breadcrumbs..
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.
Roll out the pastry to the thickness of a pound..
Rub some butter on to a tart tin and sprinkle on some flour over the butter. This will stop the pastry sticking..
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..
Heat the oven to 160c (fan).
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).
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..
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..
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..

Cornflake Tart is simple, cheap, sweet and filling. There's not a lot that's healthy about it, but for nostalgia's sake I had to recreate it. Served with a ladle of steaming custard, this school dinner treat really hit the spot. Crisp shortcrust pastry, a thick layer of raspberry jam topped with sticky golden syrup smothered cornflakes. Spread the jam over the base of the pastry case and then top with the cornflake mixture and gently spread out evenly.