Gypsy Tart Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 12, 2005
This is so good - I couldn't find muscovado sugar easily, so I subbed dark brown sugar with a big spoonful of molasses. I chilled the evaporated milk before using and it whipped up quite nicely and baked up well. So very tasty and sweet! I also used a crumb crust 'cause I had a bag of cookies to use up. Tasted good together.
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Cooking Level: Intermediate

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Reviewed: Sep. 5, 2005
Fantastic! This was an English school lunch dessert in the 1970's. A winner every time and a very true representation of a wonderful childhood memory. Don't worry that it seems very 'wobbly' at the end of the cooking time - it will set. However, it is at its very best if it oozes a little when cut!
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Cooking Level: Intermediate

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Reviewed: May 6, 2008
This gypsy (gipsy) tart was in schools even before the 70's. I remember it from the 60's!! I have used ordinary brown sugar before, but lost the recipe as I am not an elephant. (I can never remember anything - unlike elephants who never forget - does anyone know where that saying came from by the way?). I will try this version. Thanks. Clare
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Cooking Level: Beginning

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Reviewed: May 7, 2011
Exceptionally good. You can go back even further than the 60's I remember it in the 50's. I try not to make it often nowadays though as I have to watch my figure lol. An absolute delight. Val
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Cooking Level: Intermediate

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Reviewed: Nov. 8, 2011
The taste is okay, but I think it needs to cook much more than 10 minutes. It is not even a pie, but liquid covered with a slightly firm crust.
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Reviewed: Nov. 24, 2012
Loved it' took me back to being a kid. It very hard to find a descent evaporated milk for this recipie though. Low fat rubbish will make this come out awful.
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