Now something really serious...Gypsy Tart
- 26 October 2011 07:24133296I am, I am, Brian! That's why I want some!
We've got another one to try today - the previous one didn't get even chance to cool properly before they all fell on it. Attempting a birthday cake too, for youngest daughter and second-son-in-law - usually they (the cakes, not the relations!) come out absolutely flat. Unlike the Gypsy Tart, which went berserk in the oven.
Ah, never mind the Aga - what my kitchen needs is an Amos!The Dover War Memorial Project
www.doverwarmemorialproject.org.uk - 27 October 2011 09:48133519Here is a very simple recipe and I think where Maggie might have gone wrong was cooking it:
1 tin of evaporated milk
500g of soft dark brown sugar.
3 average sized pastry cases pre-baked and cooled.
Put the evap and sugar together in a basin and beat until as thick as custard. Pour the mixture into the cold pastry cases and leave to set.
Yum.. - 28 October 2011 09:48133685Arrrgh! One shouldn't cook a Gypsy Tart??
Thanks, Diana. And this means I shall have to try again - with more luscious left overs. The one good thing about this is that no matter how big the failure, the wreckage is always tasty!
Do you put it in the fridge to set, or just leave it at room temperature?The Dover War Memorial Project
www.doverwarmemorialproject.org.uk - 28 October 2011 18:21133784I have just COOKED my Gypsy Tart - it is lovely !!---------------------------------------------------
Lincolnshire Born and Bred - 29 October 2011 16:11133939If Gypsy tarts are a bit too sweet for some, may I recommend daughter Briony's Portuguese Tarts, which are very tasty, with a cinnamon flavoured creme fraiche filling and caramel topping, yummy!
