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Gypsy tart dessert

ProfilePosted byOptionsPost Date


Merlin Report 10 Feb 2013 12:55

Forget the Jiffy bag. use a tena. :-D

Gwyn in Kent

Gwyn in Kent Report 9 Feb 2013 18:55

Many thanks for these great ideas.

Daughter can have goat's milk or other non-cows milk, but it's the thickness of the mix that I was concerned about.

Something too gooey and wet would leak out of a Jiffy bag if Sharron wants a slice.....



Yvonne Report 9 Feb 2013 15:55

Gypsy Tart Yuk!!!!!

I hated it when it was on the menu at school



Island Report 9 Feb 2013 14:33

Soya Dream might work.


Merlin Report 9 Feb 2013 14:27

I,d love a "Gypsy Tart" for after dinner. :-D :-D :-D.Ps. on a serious side, you can buy Lactol free milk from Tesco.


Sharron Report 9 Feb 2013 12:51

I'll have hers!


Mauatthecoast Report 9 Feb 2013 12:44

Hi Gwyn
Soya milk is a good substitute for evaporated.
When making gypsy tart the sugar & evap.(boiled in tin and then left to cool) has to be whisked until thick & caramel coloured.So oat milk is also good to use,firstly heated and cooled.It's really good for smoothies too.

A tart I love :-D but please don't send me a slice.......too fattening :-(



Sharron Report 9 Feb 2013 12:00

I was thinking more along the lines of sending me a slice.

Gwyn in Kent

Gwyn in Kent Report 9 Feb 2013 11:26

Cornflour or Coffee mate.... 2 good ideas for my trials.

Thank you Maggie and Sharron. When I have a successful outcome, I will let you know the results.



Sharron Report 9 Feb 2013 11:21

I was wondering about Coffee-mate.

I don't think that has any dairy in it.It is one I would experiment with and you know what I am like for playing with my food!


maggiewinchester Report 9 Feb 2013 00:56

Not really relevant, but my sister and I always thought mum cooked her tripe & onions in milk. We found out, last year, that she cooked it in water and added cornflour!!

Years we had spent, tryining (unsucessfully) to cook tripe & onions 'mum style'!!

Cornflour - the 'magic' ingredient!

Gwyn in Kent

Gwyn in Kent Report 8 Feb 2013 23:39

Thank you for that Kath.... I will have to experiment.

Said daughter has made pumpkin pie in recent years, so perhaps she has found a way to thicken the mixture successfully.



KathleenBell Report 8 Feb 2013 23:13

Found on Google:-

Is there a non-dairy substitute for evaporated milk?
My mom is lactose intolerant but she loves pumpkin pie. Can I just use goat's milk or will the recipe turn out differently?

Goat's milk is still dairy and contains lactose. If your mom needs to be lactose or casein free, you have to look at either soy milk, rice milk, almond milk, hemp milk or a product called Dari-Free powder. Since you are looking for a substitute for evaporated milk, then using any of the milks listed above will make your recipe a little on the watery/weak side. You can use the above milks, but you have to also add a thickener to them like perhaps a cornstarch, potato starch or tapioca starch.

What I do is use the Dari-Free powder and add extra to make the non-dairy milk thicker. Evaporated milk has 60% of its liquid removed, so you have to do the same with whatever substitute you use. With the dari-free powder, the recipe calls for a heaping tablespoon to 1 cup of water. I use 2 heaping tablespoons and it gets it pretty close to the consistency of evaporated milk. If you would use rice milk or soy milk, then you need to heat it some and add a tablespoon or more of cornstarch and stir to thicken till it reached the right consistency. Believe me, it is easier to go the Dari-free way. LOL You can pick this up at most health food stores. Hope this helps!

Kath. x

Gwyn in Kent

Gwyn in Kent Report 8 Feb 2013 23:06

A charity fund-raising cake stall rekindled school-time memories of this

Has anyone tried making this with a soya milk?

Daughter used to love this, but is now not able to have cow's milk.

Any idea what I could substitute for evaporated milk please?