Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, old skool cornflake tart. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

There's nothing more nostalgic than an old-fashioned Cornflake Tart. This is the ultimate old-school pudding and it's child's play to make from scratch. Old school dinner desserts I'm still in touch with my childhood school days friend, Sally, whose mum was a dinner lady back in the day. Pour the cornflake mixture over the jam, spread out evenly and press down gently to form a compact layer without any gaps.

Old skool cornflake tart is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Old skool cornflake tart is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have old skool cornflake tart using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Old skool cornflake tart:

1. Prepare 180 g plain flour
2. Make ready 80 g butter
3. Make ready 30 ml water
4. Make ready For the filling
5. Prepare 100 g cornflakes
6. Take 2 tbsp strawberry jam
7. Make ready 60 g butter
8. Get 30 g brown sugar
9. Make ready 30 g agave/golden syrup
10. Make ready 1 pinch salt

When absolutely cold use a serrated knife to cut into squares. 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. Melt the butter, sugar and syrup in a large heavy bottomed saucepan, then gently stir in the cornflakes.

Steps to make Old skool cornflake tart:

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.

A shortcrust pastry case, filled with sharp raspberry jam and a heaping layer of sticky, sweet & crunchy cornflakes dressed in golden. 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. Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture.

So that’s going to wrap this up for this special food old skool cornflake tart recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!