Classic School Dinner Cornflake Tart with Custard 🏫🍮
A nostalgic British pudding that tastes like your childhood—buttery shortcrust pastry, sticky golden syrup, and crunchy cornflakes, served with warm custard.
Ingredients:
For the Pastry:
🌾 Plain flour: 175g
🧈 Butter: 75g, cold and cubed
🍬 Caster sugar: 1 tbsp
💧 Cold water: 2–3 tbsp
For the Filling:
🍯 Golden syrup: 200g
🧈 Butter: 50g
🌾 Cornflakes: 100g
For the Custard:
🥛 Whole milk: 500ml
🥚 Egg yolks: 3
🍬 Caster sugar: 50g
🌾 Cornflour: 2 tbsp
🌿 Vanilla extract: 1 tsp
Method:
1️⃣ 🍞 Make the pastry:
Rub butter into flour and sugar until it resembles breadcrumbs. Add water, 1 tbsp at a time, until a dough forms.
Roll out and line a 20cm tart tin. Prick the base, then chill for 30 mins.
Bake blind at 180°C (fan 160°C) for 15 mins. Remove baking beans and bake for 5 more mins until golden.
2️⃣ 🍯 Make the filling:
Melt syrup and butter in a pan. Off the heat, stir in cornflakes until coated.
Press into the baked pastry case. Cool slightly.
3️⃣ 🥣 Make the custard:
Heat milk until steaming. Whisk yolks, sugar, and cornflour in a bowl. Gradually whisk in hot milk.
Return to the pan and stir over low heat until thickened. Stir in vanilla.
4️⃣ 🍽 Serve:
Slice the tart and pour over warm custard.
Serving Info:
⏱ Prep: 30 mins | 🍳 Cook: 25 mins | 🍴 Serves: 8 | 🔥 Calories: ~350 per slice
Tips:
✔ For extra crunch: Toast cornflakes lightly before mixing with syrup.
✔ Shortcut: Use ready-made pastry if you’re in a rush.
✔ Storage: Keeps for 2 days in an airtight tin (though it never lasts that long!).