Strawberry Tart with a Crust of Cornflakes

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Strawberry Tart with a crust of Cornflakes

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True, tart for breakfast with a cornflake crust! The recipe has been a family favorite for years! A butter-honey cornflake crust, smothered with custard and topped with fresh strawberries and jam! This would be so good for your next breakfast/ brunch gathering, it can be served as  a dessert! Tweak it a bit and put your own signiture by using your favorite fruit on top! The cornflake tart is so simple to make; a crowd pleasing dessert, super delicious and pack a flavor burst in every bite! It is perfect for kids too!

  • To keep things simple when entertaining, make the custard one day ahead, refrigerate it until you need to assemble it.
  • The cornflake crust can be prepared one or two hours before assembling the tart.
  • Assemble the whole thing together right before serving, you don’t need a soggy crust!
  • You can have it too for dessert!
  • Use firm good-looking sweet strawberries for best result!

Strawberry Tart with a Crust of Cornflakes

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Prep: 5 minutes
Cook: 10 minutes
Total Time 15 minutes
Servings 4 person
Course
Breakfast

desserts
Cuisine
RECIPES FROM AROUND THE WORD

Description

True, tart for breakfast with a cornflake crust! The recipe has been a family favorite for years! A butter-honey cornflake crust, smothered with custard and topped with fresh strawberries and jam!

Ingredients
 

For the crust:

  • 6 cups cornflakes
  • ¾ cup honey
  • ½ cup/1 stick butter

For the custard (pastry cream):

  • ½ cup sugar
  • 2 cups milk
  • 1 egg beaten
  • ½ teaspoon vanilla extract
  • ½ cup corn flour cornstarch
  • 2 teaspoons butter

For the topping:

  • 600 g./1 lb. 5 oz. fresh strawberries washed, hulled, and halved
  • 2 tablespoons strawberry jam
  • 1 tablespoon water

Instructions
 

  • Preheat the oven to 180°C/350°F.

To prepare the crust:

  • Melt the butter over medium heat, add the cornflakes and stir for 2 minutes.
  • Drizzle the honey, incorporating with the cornflakes. Stir and cook for 3 more minutes.
  • Grease a 25cm/10 inch round spring form pan. Transfer the cornflakes mixture to the spring form pan. Press out with the back of a spoon to level.
  • Bake for about 7-10 minutes.
  • Remove from the oven, place on a wire rack, and allow to cool completely.

Meanwhile prepare the custard:

  • Place the milk, sugar, beaten, egg, corn flour, butter, and vanilla extract in a saucepan. Whisk thoroughly to incorporate. Place over medium-high heat, whisking constantly to prevent it from curdling.
  • When the mixture comes to a boil and totally thickens, pour it into a heat-proof container and cover it with parchment paper to prevent a skin from forming.
  • Allow to cool down completely.

To assemble:

  • Spoon the custard (pastry cream) onto the cornflakes mixture and level the surface with a spatula. Distribute the strawberry halves evenly over the tart until pastry cream is covered. Combine water and jam in a skillet and warm over medium heat enough to loosen the jam. Drizzle the jam evenly over the strawberries. Refrigerate for 2 hours.

Notes

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Keyword Strawberries
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Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

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