Even while South Africa makes a lot of fantastic beverages, there is one that stands head and shoulders above the others. Amarula, South Africa’s most famous cream liqueur, is instantly recognisable because to its distinctive label—featuring a regal elephant—and its smooth, creamy flavour, which has a little but welcome bite. Our caramel Amarula fridge tart takes this dessert classic and gives it a unique twist, creating a luscious new take on a classic. This recipe is a must-try for fans of milk tart and Amarula on the rocks.
CARAMEL AMARULA FRIDGE TART SUGGESTIONS
You can make a different crust by crushing Tennis Biscuits and mixing them with melted butter. Then, spread a thick layer of the mixture in a pie dish. This will keep its shape and provide delicious texture and flavour to the tart. The filling is silky and smooth, and it sets up beautifully in the refrigerator; the only hard part is waiting to dig in right away. Sprinkle cinnamon or cocoa powder on your refrigerator tart before serving it on its own or with whipped cream.
Amarula is a great addition to desserts, so use it often. This creamy caramel Amarula fridge tart will quickly rise to the top of the family’s favourites list.
Keep in mind, however, that this drunken extravaganza is probably not suitable for young children. And it’s absolutely not Banting-friendly if you’re on that diet!
CARAMEL AMARULA FRIDGE TART RECIPE
Recipe by James Olivier
Course: Dessert
Cuisine: South African
Difficulty: Easy
Prep time: 30 minutes
Cooking time: 1 hour
INGREDIENTS
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2 packets Tennis Biscuits
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one tin of caramel condensed milk
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300 ml Amarula liqueur
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Three cups of milk
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2 heaped tbsp. corn flour
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1 heaped tbsp. normal flour
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4 eggs
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¾ cup sugar
METHOD
- Place a layer of biscuits in container, using ¾ of the packet.
- Sprinkle 100ml of Amarula over the biscuits.
- Open the condensed milk and put large blobs on each biscuit and then flatten with a tablespoon. Put another layer of biscuits on top and sprinkle with 100ml Amarula.
- Heat the milk in a saucepan, take ½ a cup of the milk and mix the sugar, corn flour and flour to a paste. Bring milk to boil and slowly add the mixture of milk, sugar, corn flour and flour in. Be careful and go steady – you don’t want clumps!
- Slowly bring back to the boil on a lower heat. Let it simmer for about five minutes, but keep an eye on things so that the mixture does not burn.
- Separate the eggs and beat four egg yolks very well. Keep the egg whites aside – you’ll need them later. Slowly add the all of the warm mixture to the egg yolks. Mix well and set aside.
- Beat the egg whites until stiff and fluffy, add 100ml Amarula to the egg whites and fold into warm mixture. Place this on top of the biscuits you prepared earlier. Break up the leftover biscuits and sprinkle over the top. Refrigerate when cool.
»CARAMEL AMARULA FRIDGE TART RECIPE«