Comments on: Gypsy Tart and School Dinners

By: greedydave

greedydave — Sat, 21 Aug 2010 19:25:49 +0000

Hi Lauren. Chocolate flavoured you say? Born with a silver spoon in your mouth or what!?

I wish it were 10 years or less since I were in school. Actually, I wish these days I could look in the mirror without finding something new that was packing up! Thanks for stopping by!

Dave.

By: Lauren

Lauren — Tue, 17 Aug 2010 16:48:00 +0000

this recipe is really good, but i remember it being chocolate flavoured at my middle school, this was 10 years ago mind lol

Lauren

By: greedydave

greedydave — Sat, 07 Aug 2010 18:52:12 +0000

Hi Trudy, I’m really pleased it worked out for you. I might try that little bit extra muscavado sugar next time. You might have struck upon the key to success with that.
Hey and don’t worry about both pies disappearing. You said it yourself, smaller pastry cases! Surely that only equates to one tart… one ludicrously calorific tart. ;-D

Dave

By: trudy

trudy — Sat, 07 Aug 2010 11:48:09 +0000

hi, I made this and it was spot on ,tho i used 350g of dark muscovado sugar,as i mis read recipe(too vain to wear my specs) i used electric whisk thingy for 10 minutes , it goes nice and creamy, my shop bought pastry cases were a little small so i made 2,by the next day i’m ashamed to say they both had been eaten! hangs head in shame

By: pauline

pauline — Sun, 11 Jul 2010 19:22:38 +0000

Hi everyone,
i`ve been looking for this tart for along time i used to have it at school as well it was lovely and everyone use to ask for more,my auntie used to work in the kitchen at my school after i had left and she got me the recipe but when i made it ,it turned out runny and im sure it was condesed milk i had to use and a lighter brown sugar,but im gonna give it ago now that ive found the recipe again,thanks
pauline.

By: greedydave

greedydave — Tue, 15 Jun 2010 17:27:15 +0000

Hi Judi,

Don’t worry about it! We’ll put it down some kind of nostagia-based phantom sugar rush!

Hey, if you can offer any advice on the problems we’ve had with runny tarts and collapsing messes (my own speciality) that would be excellent.

Thanks for commenting and take care.

Dave.

By: Judi

Judi — Mon, 14 Jun 2010 15:31:03 +0000

I got so excited seeing gypsy tart again that I meant ot say, I could hug you GDave and not Denise. That sounds awful so I’ll hug you both. LOL!
Judi X

By: Judi

Judi — Mon, 14 Jun 2010 15:22:11 +0000

I could hug you Denise.
Oh my goodness me!!! This was and still is my favourite dessert of all times!!! As you may realise by now I have an extremely sweet tooth and a bottom the size of a small country, but hey! LOL!
We loved it so much at school that my Mum had to go and get the recipe from the dinner ladies. This was back in the mid to late 70’s, we then kind of lost touch with it until I started working as an operator for BT in Reigate and they served it there! My love was rekindled and my own kids love it now too even at 19 and 20!
I now live in Ireland. Perhaps I could start a Gypsy tart craze here?
Thanks for posting. Ahhh the memories! Judi X

By: greedydave

greedydave — Mon, 15 Mar 2010 20:07:20 +0000

Hi Denise,

I have to be completely honest and say that I haven’t revisited this tart since I posted this so I’m still in the dark with regards to the chilled evaporated milk. The theory seems sound to my unscientific brain. The tart definitely needs something to stabilise it.

With regards the smaller tin of evaporated milk I’d say go for a 22cm tart tin. It’s near-as-damn-it proportionately smaller.

Thanks for stopping by and good luck!

GDave

By: Denise

Denise — Sat, 13 Mar 2010 09:44:51 +0000

Hi all
i also try and 1st attempt was runny will try again tomorrow but chill the E-milk any suggestion the tins say thats its 375mls