Custard Cornflake Tart

An epicurean adventure to: South Africa

This recipe is for a cornflake tart with a difference!

It consists of a delicious cornflake crust, topped with a layer of creamy custard and lavishly finished off with a layer of light and fluffy meringue.

The cornflake base provides nuttiness with the warmth of cinnamon, which is perfectly complimented by the rich, smooth custard and airy meringue on top.

In South Africa, the custard cornflake tart differs from the traditional school dinner cornflake tart found in the UK, which typically includes raspberry jam.

However, both versions carry school connotations (pink custard anyone?). In South Africa, they were often served as a much-cherished pudding in school boarding houses.

For more recipes like this delicious cornflake tart, try this Argentinian Chocotorta or this easy marshmallow fridge tart.

Fast facts - South Africa

Key ingredient notes and substitutions

Cornflakes

You don't have to use branded cornflakes for the recipe. Many supermarkets now offer copycat breakfast cereal that tastes just as good, but comes at a lower price.

There are some gluten-free cornflake brands out there, so have a look out for those if you follow a gluten-free diet.

Eggs

You will need 6 egg yolks for the custard. Conveniently we also need 6 egg whites for the meringue topping, so nothing will go to waste.

Milk

Using full cream milk in the cornflake tart recipe adds a better taste and makes the custard creamier. However, if you only have semi-skimmed milk, it will still work well.

It's not recommended to use skimmed milk because the custard won't have the right texture and creaminess.

Sugar

For both the crust and the custard layer, you can use regular granulated sugar. You can also use brown sugar for the crust but stick to white sugar for the custard.

However, when it comes to the meringue, using finer castor sugar is preferred. Castor sugar dissolves more easily into the egg whites, resulting in a smoother and more consistent meringue texture.

Instructions: Step-by-step

For the crust:

• Pre-heat the oven to 180C/356F/gas mark 4.

• Gently crush the cornflakes into smaller pieces, making sure to maintain a chunky texture rather than turning them into fine dust. You can leave a few large pieces intact.
  
  Use your hands to crush the cornflakes. A food processor will grind it too finely.

• In a large bowl, mix the crushed cornflakes with the melted butter, sugar, pinch of salt and cinnamon.

• Press the cornflake mixture firmly into the bottom of a baking dish that is approximately 20cm x 30cm in size. You can also use a loose-bottomed tart tin.

• Do your best to press the syrupy cornflakes up the sides of the baking dish as high as possible, although it might not stick well due to its dry nature.
  
  It's unlikely to go higher than a quarter of the way, but if you manage to get it halfway up, that's an excellent accomplishment!

• Bake the crust for 10 minutes, then set it aside to cool down. Keep the oven on at the same temperature, as you will need it in a short while to bake the meringue.
  
  We don't need to blind-bake the crust since it doesn't contain any rising agents. The baking step is primarily intended to crisp up the crust and help it hold together.

For the custard filling:

• While the crust is baking, whisk together the sugar, plain flour, 6 x egg yolk, 250ml of the milk and the vanilla extract. You can use a hand whisk for this.

• In a large saucepan over medium heat, warm up the remaining milk (1000ml) until it is just below the simmering point.
  
  Watch for small bubbles forming on the side of the pan and a bit of steam rising up. Once you notice these signs, it's time to remove the milk from the heat.

• Gradually whisk the warm milk into the egg mixture.

• Pour the custard mixture back into the saucepan. Place it over medium-low heat and continue whisking until the custard thickens and begins to approach a boiling point.
  
  Once it reaches this point, remove the saucepan from the heat.

• Pour the custard over the tart case in the baking dish and set aside to cool whilst you get on with the meringue.

To make the meringue topping:

• In a large grease-free bowl, whisk together the egg whites and the cream of tartar until light and foamy. You can use a stand mixer or an electric hand mixer for this.

• Begin adding the caster sugar to the egg whites, adding 2-3 tablespoons at a time. Whisk for approximately 1 minute between each addition.
  
  Continue whisking until the meringue forms stiff peaks and takes on a glossy, bright white appearance.

• Spoon the meringue over the custard layer.

• Bake for 12-15 minutes until the meringue is a light golden brown.

• Leave to cool completely before serving. Use a sharp knife to cut squares.

Variations

As a nod to the classic English dessert, you can spread a thin layer of jam on the crust, after baking and before the custard layer is added.

Serving suggestions

• Can be served as a tart, cold or at room temperature.

• Serve as a dessert with a scoop of ice cream.

Storage

The tart can be stored in an airtight container, or covered in cling film, in the fridge and will remain fresh for 2-3 days.

Not suitable for freezing.

More easy bakes

More recipes using cereal

Rice Krispie squares cake

Mars bar traybake

Tiramisu overnight oats

Peanut butter oatmeal porridge

If you love meringue toppings, try this easy biscuit base Lemon Meringue Pie with Swiss Meringue.