British School Kitchens Cornflakes Tart

ePastry
3 lb Plain flour
12 oz margarine
12 oz Lard
salt and water

Filling
1 lb Cornflakes
12 oz margarine
12 oz sugar
6 oz syrup
1 1/2 lb Jam

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.

The recipe is for 50 school portions.



Source: rec.food.recipes