Old-Fashioned Sticky Cornflake Tart
Gracing school dinners halls in the latter half of the last century, this sweet number is sure to bring out everybody's inner child. A shortcrust pastry case, filled with sharp raspberry jam and a heaping layer of sticky, sweet & crunchy cornflakes dressed in golden syrup. It's designed especially for the sweet tooth and is a playful wind-down dessert after Sunday lunch.
This was the standard school dinner pudding before Jamie Oliver happened. A healthy dose of sugar fuelled plenty of breakdancing on the school yard in return for half-eaten packets of Toffo's, being hyperactive all through the afternoon school session and foaming at the mouth by the time your mum picked you up from school. Those were the days. This was the pudding.
You can use different jams and cereals in this pudding. I've been toying with variations over the years, but this is the classic for your enjoyment. Serve it with custard and a giddy smile!
OLD-FASHIONED CORNFLAKE TART
- 400g Shortcrust Pastry (homemade or shop-bought)
- 250g Raspberry Jam (best quality, or a conserve, is best)
- 150g Corn Flakes
- 150g of Golden Syrup or Treacle
- 75g of unsalted Butter
- 50g of Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- Custard to serve
- Preheat the oven to 200C.
- The first part of this recipe is making the pastry. You can buy a ready-made pastry case, or make your own using home-made or shop-bought shortcrust pastry. Roll out the pastry to line a 8-10 inch tart dish. Press the pastry into the tart dish without stretching it too much, as this can cause it to shrink in the oven. Prick the pastry all over the base with a fork to make little holes, which helps it to cook. Place the pastry into the freezer for 15 minutes to set. Chilling it here is vital as it prevents the pastry from shrinking in the oven.
- Once the pastry is chilled in the tart tin, we're going to bake it blind (without any filling in it). Press some tinfoil around the bottom and up the sides of the pastry to protect it, then tip in some baking beans to weigh the pastry down during cooking. You can buy baking beans in most supermarkets, but if you don't have any, you can use some dry beans/peas or some spare rice if that's all you can have in. Fill the foil-lined space so the bottom is completely covered, then place the entire pastry case into the oven to bake for 20 minutes at 200C.
- After 20 minutes, remove the tart from the oven. Pour the baking beans out and remove the foil. Place the tart back into the oven completely nude and bake for another 5 minutes until it is lightly golden, then take out and leave to cool slightly.
- Take 250g of best-quality raspberry jam (conserve is best) and spread around the base of the pastry tart, making sure there are no thin, see-through patches where the pastry is visible.
- Into a small saucepan, add the 150g of Golden Syrup/Treacle, 75g of butter, 50g of Light Brown Sugar and 1/2 teaspoon of salt and set onto a medium heat. Let all of the ingredients melt together into a smooth, runny sauce. When it is runny, add 1 teaspoon of Vanilla Extract and stir in.
- Measure 200g of Corn Flakes into a mixing bowl. Pour the cooled syrup mixture over the Corn Flakes and mix together with a spoon until everything is slicked in syrup. Stir everything quickly as the syrup will begin to set once added to the cereal. Once coated, tip the sweetened Corn Flakes into the jam-filled tart, making sure the jam is completely concealed. The cereal should slightly heap out of the tart. Leave for 15 minutes to set firm before slicing and serving with hot custard. Show them your breakdancing moves.