The Cornflake Tart is more than just a dessert; it symbolises a bygone era in Britain. It represents a time of simplicity and resourcefulness in British cooking, where a few basic ingredients were transformed into something delightful.
Steeped in nostalgia for many who grew up in the UK. While not extensively documented, its history ties closely to Britain's cultural and culinary landscape in the 20th century.
The Cornflake Tart, much like other simple, hearty dishes, found its popularity in post-World War II Britain. During this period, food rationing was still in effect, and there was a need for economical, easy-to-make recipes that could feed many. The tart became a staple in school canteens due to its simple ingredients and easy preparation.
A Popular Cereal, Introduced by Kellogg's in the early 20th century, cornflakes quickly became a popular breakfast cereal in the UK. Its versatility and availability led to its inclusion in various recipes, including the Cornflake Tart.
The National School Meals Service, Established in 1944, aimed to provide nutritious, balanced meals to schoolchildren. The Cornflake Tart, with its energy-rich ingredients like golden syrup and butter, fits well into the menu, especially as a dessert option.
In recent years, there has been a revival of interest in traditional British school dinners, driven largely by nostalgia. Dishes like the Cornflake Tart, which reminds people of their childhood, have become popular in homes and the food industry.
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Ingredients
Filling
125 g Cornflakes
125g Golden syrup
30g Brown sugar
65g Unsalted butter
Raspberry jam or strawberry
Pinch of salt
Pastry
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
Oven bake 180 - 15mins
remove beans - 2 mins
Bake for 5 -10 mins with filling in.
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Custard
2 tbsp custard powder
2 tbsp sugar
1 tsp vanilla
pinch of salt
500ml milk
Heat stir continuously
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