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!

Ingredients:

For the crust:

6 cups cornflakes
¾ cup honey
½cup/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

Directions:

• 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.

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine