Gypsy tart

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• sally

  19 March 2010

  sally rated this recipe

  

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• lozp

  12 April 2010

  lozp commented on this recipe

  This is a super easy recipe. It tastes and looks fab, great with ice cream, cream or with summer berries especially those that have a sharpness to them. It always goes down a storm.

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• foodheaven

  01 June 2010

  foodheaven commented on this recipe

  The recipe does'nt state the size of the tin to be used, and of course there was far too much of everything for my 8" flan dish. It would be very helpful if sizes were stated. Otherwise, a lovely desert for any time.

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• cake_boss

  09 November 2010

  cake_boss rated this recipe

  

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• taylorXxX

  06 April 2011

  taylorXxX commented on this recipe

  brilliant dessert but when i did mine, it didnt set?? any ideas to y ?X

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• Katy s

  10 April 2011

  Katy s rated and commented on this recipe

  

  Was suprised that it tasts so lovely when so few ingredients are used. Strongly recommend you try. Found that there was loads of the filling and pastry left over so I made 4 mini ones in a muffin tray which (almost) worked very well!!!

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• karina cake lover gray

  27 April 2011

  karina cake lover gray commented on this recipe

  i love this stuff from the shop but have just had another disaster when it exploded all over the oven and there was nothing much left in the tin. ok, i did mix the sugar cos i ran out of muscovado but, i have tried this about six times and it always goes wrong. i dont know why. used a kenwood chef to make sure it had a good old whisking!

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• Ryanben81

  10 May 2011

  Ryanben81 rated and commented on this recipe

  

  Cracking!!

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• Ryanben81

  10 May 2011

  Ryanben81 commented on this recipe

  Cracking!!

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• Ryanben81

  10 May 2011

  Ryanben81 commented on this recipe

  Cracking!!

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• akaelle

  28 June 2011

  akaelle rated and commented on this recipe

  

  Very easy to make. I did whisk for 15 minutes as per previous comment, this made the mixture very light. Dessert is great if you have a very sweet tooth, I pre-slice into small slices. I did have an awful lot of mixture left over and if I did again I would probably half the ingredients.

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• Monica

  15 August 2011

  Monica commented on this recipe

  I tried making this a few years back, following a Gary Rhodes recipe, it failed miserably! Whisked for ages as instructed, but it came out of the oven almost as wet as it went in. Glad to see that I wasn`t the only one to hit this problem.

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• John Dodman

  02 September 2011

  John Dodman commented on this recipe

  Going to try this one, anyone if it freezes

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• xxgreeneyesxx

  16 November 2011

  xxgreeneyesxx commented on this recipe

  the gypsy tart up above makes three ,and i had to use the quantity of muscovada sugar as i attemped it 5 times ,tsixth 6 attempt i added practically in the 15 mins stirring i slowly added the whole contents of muscovada sugar and made sure it had dissolved properly untill it thickened and when it did i put in electric oven , top shelve at 150 it took only 3 mins than i put it in the fridge straight awayxx but it is a gorg recipe and you helped whoever put this on here to fulfil my must do list lol TO MAKE A GYPSY TART and i did oh and its best to have a slice of apple with it.yummy!!

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• spanky2

  19 November 2011

  spanky2 rated and commented on this recipe

  

  I have used recipes from this site and they have never gone wrong... until now. I whisked for 15 minutes, followed the recipe exactly and my gypsy tart has a runny centre. I put it back in a low oven for an hour, chilled over night, still runny. Thank God I had the James Martin victoria sponge to offer my guests. Anyway, the tart ended up leaking all over the fridge just before they arrived! Now I have a crusty top and base with hardly any runny sauce inside! I think condensed milk would give a much better result.

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• Staceyyyy!

  18 December 2011

  Staceyyyy! commented on this recipe

  looked mega yummy.... but it didnt set! i whisked for the time stated.... it seems a lot of people have had this problem.... does anyone know why or how to actually make it set?

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• Mariposa

  14 February 2012

  Mariposa commented on this recipe

  i have been using a gary rhodes recipe and mine never set on numerous attempts, therefore i tried it with condensed milk, 397g tin adding 2 tablespoons of muscavado sugar (add to taste), i whisked until soft swirls and sugar had dissolved, then poured this into my pastry which was in a 8inch round, 3cm deep cake tin. I then baked as Gary Rhodes suggested for 10 mins at 230 degrees (fan), it had formed a skin and set but some underneath was still liquidy, so i turned it down to 200 degrees and cooked for another 10 mins. I then left it to cool, and when i cut it, it was sticky, looked runny, but had the texture of smooth toffee (dulce de leche)..It was eaten and all 4 of us we,re happy!!! yum....I hopes this helps anyone who like me cant be bothered to chill the milk, and whisk forever.. This is foolproof, and does a smaller pie but i would increase the quantity if i wanted to make it for more than 4 people.

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• eggyelegance

  08 March 2012

  eggyelegance commented on this recipe

  i used condensed milk and it did set but found it very granula. we coulld not eat it so feed to the birds

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• eggyelegance

  08 March 2012

  eggyelegance commented on this recipe

  Also I can't spell granular.

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• wellseasonedwilly

  27 March 2012

  wellseasonedwilly commented on this recipe

  I've been trying to find a good, fail-safe recipe for Gypsy Tart and from my experience I find it better when using condensed milk. The result is slightly sweeter and more like dulce de leche, but it isn't ever as wet or runny. This is the recipe that I like to use: http://wellseasonedwilly.com/2012/03/27/big-fat-gypsy-tart/

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http://www.bbcgoodfood.com/recipes/259622/

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Ingredients

• 50g icing sugar
• 500g all-butter shortcrust pastry
• 410g tin of evaporated milk
• 350g dark muscovado sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

• 50g icing sugar
• 500g all-butter shortcrust pastry
• 410g tin of evaporated milk
• 350g dark muscovado sugar

Per serving

537 kcalories, protein 8.5g, carbohydrate 81.5g, fat 21.9 g, saturated fat 13.5g, fibre 1.4g, salt 0.56 g

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