As many people have asked, i have been searching for the school dessert recipe from many years ago in the 70's?

I wasn't sure what it was called some said Gypsy tart but i made it and it was yuk, also the wrong consistancy. it seems i might have found it now on here called erscotch tart. i have now got the recipe but what i would like to know is what is the consistancy of the tart when it is cooled? i knew when making gyspy tart that i wasn't right before i even cut it. can someone tell me what the consistancy is and what colour it comes out? i dont want to make it if its not what i remember from school.