Amarula fridge tart

Amarula fridge tart: Pure South African sweet delight. Image: Supplied.

Amarula fridge tart – Creamy South African indulgence

The ultimate South African treat – creamy, tasty and so delightful.

Amarula fridge tart

Amarula fridge tart: Pure South African sweet delight. Image: Supplied.

South Africans know how to make a delicious fridge tart. Take your fridge tarts to the next level with this Amarula fridge tart recipe. It is tasty and so creamy thanks to the addition of our own South African Amarula cream liqueur.

Preparing this Amarula fridge tart is not only super easy but always a runaway success with your guests. The best part is that it is so rich and delicious that you do not need to add ice cream or cream when serving this Amarula fridge tart; it’s perfect just as it is.  

Prepare this tasty fridge tart once and you will want to whip it together all the time. You may even want to prepare a double batch as this Amarula fridge tart disappears faster than you can imagine.

Amarula fridge tart recipe

5 from 1 vote
Recipe by Irene Muller Course: DessertCuisine: South AfricanDifficulty: Easy
Prep time


Cooking time


Total time




  • 2 packets 2 of tennis biscuits

  • 1 tin 1 caramel condensed milk

  • 300 ml 300 Amarula cream liqueur

  • 3 cups 3 milk

  • 2 heaped tablespoons 2 corn flour

  • 1 heaped tablespoon 1 flour

  • 4 4 eggs

  • ¾ cup ¾ sugar


  • Place a layer of tennis biscuits in a tart dish, using about ¾ of the packet. 
  • Sprinkle 100 ml Amarula cream liqueur over the biscuits.
  • Place large blobs of caramel condensed milk on each biscuit and then flatten with a tablespoon.
  • Put another layer of biscuits on top and sprinkle with 100 ml Amarula cream liqueur.
  • Heat the milk in a skillet.
  • Take ½ a cup of the milk and mix the sugar, corn flour and flour to a paste. 
  • Bring the milk to boil, add slowly the mixture to the milk and take care not to make any lumps. 
  • Slowly bring back to boil, lower the heat and let it simmer for 5 minutes.  Make sure it does not burn.
  • Separate the eggs. 
  • Beat the 4 egg yolks well and add some of the warm mixture to the egg yolks and mix.
  • Add the egg yolk mixture to the warm milk mixture and mix well. 
  • Beat the egg whites until stiff and fluffy.
  • Add 100 ml Amarula cream liqueur to the egg whites and fold into the warm mixture. 
  • Place the mixture on top of the biscuits.
  • Crumb the leftover biscuits and sprinkle on the top. 
  • Refrigerate when cool.


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