Cornflake Tart (Old School) – A Retro Delight

Growing up, Cornflake Tart (Old School) was a staple in our household. My grandma would whip up this delightful treat every Sunday, and the aroma of toasted cornflakes and warm vanilla would fill the entire house. I remember sitting at the kitchen table, watching her carefully assemble the layers, and then eagerly waiting for that first bite. The satisfying crunch of the cornflakes, the gooey sweetness of the custard-like filling, and the buttery crust – it was absolute perfection. To this day, that flavor combination takes me right back to those carefree childhood memories.

Why This Cornflake Tart (Old School) Recipe Will Become Your Go-To

The Secret Behind Perfect Cornflake Tart (Old School)

What makes this Cornflake Tart (Old School) recipe so special is the perfect balance of textures and flavors. The cornflakes provide a delightful crunch that contrasts beautifully with the rich, custardy filling. And the buttery, golden crust ties it all together, creating a harmony of flavors and textures in every bite.

The secret lies in the simple yet carefully executed technique. By lightly toasting the cornflakes before mixing them into the filling, you unlock a deeper, more complex flavor that elevates the entire dish. And the addition of just a touch of vanilla and salt perfectly complements the sweetness of the sugar and eggs, creating a truly irresistible treat.

Essential Ingredients You’ll Need

• 2 cups cornflakes: The star of the show, these crispy flakes provide the iconic crunch and texture that makes this tart so special.
• 1/2 cup unsalted butter, melted: The butter creates a rich, flaky crust and adds a delicious depth of flavor to the filling.
• 1/2 cup granulated sugar: This sweetens the custard-like filling and balances the saltiness of the other ingredients.
• 2 large eggs: The eggs are the binding agent, giving the filling its smooth, custardy consistency.
• 1 teaspoon vanilla extract: A classic flavor that enhances the overall sweetness and aroma of the tart.
• 1/4 teaspoon salt: Just a pinch of salt helps to elevate the other flavors and prevent the tart from being overly sweet.

Step-by-Step Cornflake Tart (Old School) Instructions

Preparing Your Cornflake Tart (Old School)

With a prep time of just 15 minutes and a cook time of 20 minutes, this Cornflake Tart (Old School) comes together quickly and easily. All you’ll need is a mixing bowl, a baking dish, and a few simple kitchen tools.

1- Start by preheating your oven to 350°F (175°C). Grease an 8-inch baking dish with butter or non-stick cooking spray to prevent sticking.
2- In a medium mixing bowl, combine the 2 cups of cornflakes and the 1/2 cup of melted unsalted butter. Gently toss to coat the cornflakes evenly.
3- In a separate bowl, whisk together the 1/2 cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt until well combined.
4- Carefully transfer the coated cornflakes into the prepared baking dish, spreading them out in an even layer. Pour the egg mixture over the top, ensuring the cornflakes are completely covered.
5- Use a spoon or spatula to gently press the cornflakes down into the filling, making sure they are fully submerged.
6- Bake the Cornflake Tart (Old School) for 20 minutes, or until the top is golden brown and the filling is set. Allow it to cool for 10 minutes before serving.

Pro Tips for Success

1. Toast the cornflakes first: Lightly toasting the cornflakes before mixing them into the filling adds a delightful depth of flavor and crunch that you won’t want to miss.
2. Use room-temperature eggs: Bringing the eggs to room temperature before whisking them into the filling helps them incorporate more easily, resulting in a smoother, creamier texture.
3. Avoid overmixing the filling: Be gentle when combining the egg mixture with the cornflakes to prevent the batter from becoming too dense or tough.
4. Adjust baking time as needed: Oven temperatures can vary, so keep an eye on the tart during the final minutes of baking. The top should be golden brown, and the center should be set but still slightly jiggly.

Serving and Storing Your Cornflake Tart (Old School)

Perfect Pairings for Cornflake Tart (Old School)

This Cornflake Tart (Old School) is a true crowd-pleaser that serves 8 people. It’s the perfect dessert to enjoy with a cup of hot coffee or tea, or even a scoop of vanilla ice cream for an extra indulgent treat. The sweet, buttery flavors also make it an excellent pairing for fresh berries or a drizzle of caramel sauce.

Storage and Make-Ahead Tips

Leftover Cornflake Tart (Old School) can be stored in the refrigerator for up to 4 days. Simply cover the baking dish with plastic wrap or foil to keep it fresh. When you’re ready to enjoy it again, you can reheat individual slices in the microwave for 20-30 seconds or until warmed through.

For longer-term storage, the tart can also be frozen for up to 2 months. Allow it to cool completely, then wrap the entire dish tightly in plastic wrap and aluminum foil. To serve, thaw the tart in the refrigerator overnight before reheating in the oven at 350°F (175°C) for 10-15 minutes until heated through.

Variations and Dietary Adaptations for Cornflake Tart (Old School)

Creative Cornflake Tart (Old School) Variations

While the classic Cornflake Tart (Old School) is a true delight, there are plenty of ways to put your own spin on this recipe. Try swapping in different cereals, like crushed graham crackers or chopped nuts, for a unique texture. You can also experiment with adding fresh or dried fruit, like sliced apples, berries, or chopped dates, for a burst of flavor.

For a seasonal twist, try using pumpkin puree or sweet potato in the filling for a cozy, autumnal take on the tart. Or, for a citrusy twist, grate some lemon or orange zest into the custard.

Making Cornflake Tart (Old School) Diet-Friendly

To make this Cornflake Tart (Old School) more diet-friendly, you can try a few simple substitutions. For a gluten-free version, use gluten-free cornflakes or crushed rice cereal. For a vegan adaptation, replace the eggs with a flax or chia seed “egg” (1 tablespoon ground flax or chia mixed with 3 tablespoons water) and use plant-based milk or cream in the filling. And for a lower-carb option, swap the granulated sugar for a sugar-free alternative, like erythritol or monk fruit sweetener.

Frequently Asked Questions

Q: Can I use a different type of cereal instead of cornflakes?
A: Absolutely! While cornflakes are the traditional choice, you can experiment with other crunchy cereals, like crushed graham crackers, chopped nuts, or even crushed Cheerios or Rice Krispies.

Q: How long does the Cornflake Tart (Old School) take to make from start to finish?
A: The total time for this recipe is 35 minutes, with 15 minutes of prep time and 20 minutes of cook time.

Q: Can I make the Cornflake Tart (Old School) ahead of time?
A: Yes, this tart keeps well in the refrigerator for up to 4 days, and it can also be frozen for up to 2 months. Simply reheat individual slices in the microwave or the oven when ready to serve.

Q: How many servings does this Cornflake Tart (Old School) recipe make?
A: This recipe yields 8 servings, making it a great dessert option for a small gathering or family.

Q: What should I do if the top of the tart is browning too quickly?
A: If the top of the tart is browning too quickly before the center is set, simply cover the dish with a piece of foil during the last 5-10 minutes of baking to prevent further browning.

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Conclusion

Cornflake Tart (Old School) is a true classic that deserves a spot in every home cook’s recipe arsenal. The combination of crunchy cornflakes, creamy custard-like filling, and buttery crust is simply irresistible. Whether you’re serving it up for a special occasion or just treating yourself to a nostalgic dessert, this tart is sure to bring a smile to your face and warmth to your heart. So, what are you waiting for? Give this recipe a try and experience the magic of Cornflake Tart (Old School) for yourself!