I have finally been given proper instructions on how to make a Gypsy tart by my friend, Donna. The secret is whisking. It didn't split, unlike the countless other attempts I've done.
Just keep whisking - you can't over mix this - I've whisked for 30 minutes before the sugar dissolved.
Any brown sugar will do, but not white nor demerara.
To make enough for one tart - 150g evaporated milk to 183g sugar.
I have made this a few times in the past but they never turn out the same so....I followed this recipe to the letter. After the 5 mins cooking time I did leave them in the oven and turn oven off but left the door open slightly ...they are perfect. Thankyou so much !!! - 24 Jan 2014
I made the smaller version...Better than shop brought, All my family loved it and want to know when i,ll be making the next one. Thank you for sharing. - 05 Nov 2013
It was fabulous everyone loved it. I made an apple sorbet to go with it. Gorgeous - 19 Apr 2015