Cornflake tart

fatboyonadiet

How do you make it? I need to know!!!

Bendybops19

Found this, not sure if its right or not though

Ingredients:

***Pastry***

<LI class=blist>3 pounds Plain flour <LI class=blist>12 ounces margarine <LI class=blist>12 ounces Lard
• salt and water

***Filling***

<LI class=blist>1 pound Cornflakes <LI class=blist>12 ounces margarine <LI class=blist>12 ounces sugar <LI class=blist>6 ounces syrup
• 1 1/2 pound Jam

Directions:


Make pastry and line tin, blind bake. Let go cool to cold. Spread pastry with jam. Melt margarine, sugar and syrup. Pour over cornflakes and mix gently. Spread over pastry. Serve with custard to be like school.

fatboyonadiet

Is there not an alternate one, without Lard?

squeaky

That's a HUGE quantity to make. For most things about 8oz of flour and everything else in proportion is plenty.

You can make pastry without lard if you substitute more butter, or marge, or oil. At a push you can just miss it out altogether...

You can make pastry of a sort without any of the above just by mixing self raising (for personal preference) with water.

Swan_2

fatboyonadiet wrote:

Is there not an alternate one, without Lard?

you can substitute any of the white fats you see in the supermarket, like for example Cookeen, for the lard ... your butter/marge gives the pastry flavour & colour, the white fat gives it extra 'shortness'/texture

squeaky wrote:

That's a HUGE quantity to make

it is isn't it? :eek:

looks like a school dinners quantity to me

Lotta_Littlies

squeaky wrote:

That's a HUGE quantity to make.

Bet I could manage to polish it off

Lotta

oh_heck

cornflake tart

Ingredients: 12oz/300g shortcrust pastry
tsp jam
4oz/100g Margarine
4oz/100g Sugar
4oz/100g Syrup
4-8oz 100-200g cornflakes.





Method: 1. Make shortcrust pastry and line a shallow tin, (pastry is made with 8oz/200g plain flour, 4oz/100g fat)
2. Bake blind and spread with jam.
3. Cream margarine and sugar, add warm syrup.
4. Stir in cornflakes and spread into pastry case.
5. Bake for 1/2 hour at Reg 4 170C, do not overcook!!
6. Serve with warm lumpy custard with a thick skin on to create the perfect school dinner pudding!!

SERVES: 6

found here

black-saturn

squeaky wrote:

That's a HUGE quantity to make.

She's planning on a big family

arkonite_babe

I'd forgotten about cornflake tart, used to get it in school dinners with custard yummy!

elizabethp

Have got some in the oven now! Looking good!

Ty xxx

Liz xx

fatboyonadiet

Had mine last night too - very nice!