Growing up, I can still vividly remember the delightful aroma of Grandma’s Cornflake Tart (Old School) wafting through the kitchen. It was a simple, yet utterly delicious dessert that always brought a smile to my face. The golden, crunchy topping, the rich filling, and the comfort it provided were all part of the magic that made this recipe a staple in our household.
Whenever I’d come home from school, I’d find Grandma in the kitchen, meticulously measuring out the ingredients and carefully assembling the tart. She’d let me help, and I’d eagerly watch as the cornflakes were gently combined with the melted butter and sugar, creating a texture that was both crisp and indulgent. The moment the tart emerged from the oven, golden and irresistible, I’d practically leap from my chair, anxiously waiting for it to cool so I could dig in.
Cornflake Tart (Old School) has a special place in my heart, and I’m thrilled to share this beloved recipe with you. It’s a classic that never fails to bring back those cherished memories of simpler times, and I know it will become a family favorite in your home too.
Table of Contents
Why This Cornflake Tart (Old School) Recipe Will Become Your Go-To
The Secret Behind Perfect Cornflake Tart (Old School)
What sets this Cornflake Tart (Old School) recipe apart is the perfect balance of flavors and textures. The crunchy cornflake crust provides a delightful contrast to the rich, custard-like filling, creating a harmonious blend that is simply irresistible. The key lies in the precise measurements and careful preparation techniques that have been honed over generations, ensuring the tart consistently turns out beautifully every time.
Essential Ingredients You’ll Need
- 4 cups cornflakes: These provide the iconic crunchy base that forms the backbone of the tart. The cornflakes lend a satisfying texture and a touch of sweetness that complements the other ingredients perfectly.
- 1/2 cup unsalted butter, melted: The melted butter helps bind the cornflakes together, creating a sturdy and flavorful crust that holds its shape when baked.
- 1/2 cup granulated sugar: This essential ingredient adds the perfect amount of sweetness to the filling, balancing the richness of the eggs and vanilla.
- 2 large eggs, beaten: The beaten eggs are the foundation of the silky, custard-like filling, giving the tart its signature creamy texture.
- 1 teaspoon vanilla extract: A small but mighty addition, the vanilla extract enhances the overall flavor, adding depth and warmth to the tart.
Step-by-Step Cornflake Tart (Old School) Instructions
Preparing Your Cornflake Tart (Old School)
With a total time of just 45 minutes (15 minutes of prep and 30 minutes of baking), this Cornflake Tart (Old School) recipe is a breeze to make. You’ll need a 9-inch pie or tart pan, a mixing bowl, and a few basic kitchen tools to get started.
1- Begin by preheating your oven to 350°F (175°C). Grease the pie or tart pan with a bit of butter or non-stick cooking spray to ensure the tart releases cleanly.
2- In a large mixing bowl, combine the 4 cups of cornflakes with the 1/2 cup of melted unsalted butter. Use your hands or a spoon to gently mix the cornflakes until they’re evenly coated with the butter.
3- Press the buttery cornflake mixture into the prepared pan, making sure to cover the bottom and push it up the sides to form an even crust. Be gentle and careful to avoid crushing the cornflakes.
4- In a separate bowl, whisk together the 2 large beaten eggs, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract until well combined. The mixture should be smooth and creamy.
5- Carefully pour the egg mixture over the cornflake crust, spreading it evenly to the edges.
6- Bake the Cornflake Tart (Old School) in the preheated oven for 30 minutes, or until the filling is set and the edges are golden brown. Remove the tart from the oven and let it cool completely before slicing and serving.
Pro Tips for Success
- Resist the temptation to over-mix the cornflakes and butter – you want to maintain their light, airy texture.
- Make sure to thoroughly grease the pan to prevent the tart from sticking.
- Keep a close eye on the tart during baking to ensure the edges don’t burn.
- Allow the tart to cool completely before slicing to ensure a clean, neat presentation.
Serving and Storing Your Cornflake Tart (Old School)
Perfect Pairings for Cornflake Tart (Old School)
This Cornflake Tart (Old School) is a delightful dessert that can be enjoyed on its own or paired with a variety of accompaniments. For a classic pairing, serve it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of the cold, creamy topping and the warm, crumbly tart is simply divine.
If you’re looking to make it a bit more indulgent, a drizzle of caramel or chocolate sauce would complement the flavors beautifully. For a refreshing twist, try it with a scoop of fresh berries or a sprinkle of toasted coconut.
This recipe yields 8 servings, making it a perfect dessert for family gatherings, potlucks, or cozy nights in.
Storage and Make-Ahead Tips
Cornflake Tart (Old School) is a versatile dessert that can be made in advance and stored for later enjoyment. Once the tart has cooled completely, you can cover it with plastic wrap or foil and keep it in the refrigerator for up to 3 days.
For longer-term storage, the tart can be frozen for up to 2 months. Simply wrap it tightly in plastic wrap, then aluminum foil, and place it in the freezer. When ready to serve, thaw the tart overnight in the refrigerator and reheat it in a 350°F (175°C) oven for 10-15 minutes, or until it’s warmed 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 a unique spin on this timeless recipe. Try swapping out the granulated sugar for brown sugar for a deeper, more caramelized flavor. Or, for a citrusy twist, add a teaspoon of lemon or orange zest to the filling.
For a festive touch, fold in chopped nuts, such as pecans or walnuts, to the cornflake crust. You can also experiment with different types of cereal, like cocoa puffs or crushed graham crackers, to create unique flavor profiles.
Making Cornflake Tart (Old School) Diet-Friendly
If you’re looking to make this recipe more diet-friendly, there are a few simple substitutions you can try. For a gluten-free version, use certified gluten-free cornflakes and swap the all-purpose flour for a gluten-free flour blend.
To make a vegan Cornflake Tart (Old School), replace the eggs with a flax or chia “egg” (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons of water). Use a plant-based milk, such as almond or oat milk, in place of the dairy, and opt for a vegan butter or coconut oil for the crust.
For a low-carb twist, you can substitute the cornflakes with crushed pork rinds or almond flour to create a keto-friendly crust. Adjust the sweetener to your dietary needs, using a zero-calorie option like erythritol or stevia.
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 types of cereal, such as crushed graham crackers, cocoa puffs, or even a combination of cereals. Just be sure to adjust the amount as needed to maintain the proper crust-to-filling ratio.
Q: How long does it take to prepare the Cornflake Tart (Old School)?
A: The total time for this recipe is 45 minutes, with 15 minutes of prep time and 30 minutes of baking time. The quick and easy preparation makes this tart a great option for busy weeknights or last-minute gatherings.
Q: Can I make the Cornflake Tart (Old School) ahead of time?
A: Yes, this tart is perfect for making in advance. You can store it in the refrigerator for up to 3 days or freeze it for up to 2 months. When ready to serve, simply thaw it in the refrigerator overnight and reheat it in the oven for 10-15 minutes.
Q: How many servings does this Cornflake Tart (Old School) recipe yield?
A: This recipe is designed to make 8 servings of Cornflake Tart (Old School). The portion size is perfect for a family dessert or a small gathering.
Q: What should I do if the crust starts to brown too quickly during baking?
A: If the crust is browning too quickly, you can loosely cover the tart with a sheet of aluminum foil to prevent further browning while the filling sets. This will help ensure the crust doesn’t burn while the center has time to finish baking.
Cornflake Tart (Old School)
- Total Time: 45
- Yield: 8 servings
Description
Rediscover the comforting charm of the classic Cornflake Tart (Old School) – a delightful dessert that transports you back to the retro era with its irresistible flavor and effortless simplicity.
Ingredients
– 4 cups cornflakes
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 2 large eggs, beaten
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or tart pan.
2. In a large bowl, combine the cornflakes, melted butter, and sugar. Mix until the cornflakes are well coated.
3. Press the cornflake mixture into the prepared pan, forming a crust on the bottom and up the sides.
4. In a separate bowl, whisk together the beaten eggs and vanilla extract.
5. Pour the egg mixture over the cornflake crust, spreading it evenly.
6. Bake for 25-30 minutes, or until the center is set and the edges are golden brown.
7. Allow the tart to cool completely before slicing and serving.
Notes
For a more decadent version, try topping the tart with a drizzle of caramel or a dusting of powdered sugar. This classic dessert can be enjoyed at room temperature or chilled, making it a versatile treat for any occasion.
- Prep Time: 15
- Cook Time: 30
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: American
Conclusion
Grandma’s Cornflake Tart (Old School) is a true classic that will transport you back to simpler times. With its irresistible crunchy crust, rich and creamy filling, and comforting flavors, this recipe is destined to become a new family favorite.
I hope you’ll give this beloved dessert a try and experience the same joy and nostalgia that it has brought to me and my loved ones over the years. Don’t be afraid to get creative and put your own spin on it – the possibilities are endless! And be sure to let me know how it turns out. I can’t wait to hear all about your Cornflake Tart (Old School) adventures.
