Local Amarula fridge tart: Creamy, crunchy and packed with flavour

What do you think a great dessert consists of? For us, it needs sweetness, a tiny bit of saltiness to break through, crunch and creaminess. Because it’s South Africa, we also like a little kick in each bite too, so we added that local favourite, Amarula cream liqueur to the flavour party. Our local Amarula fridge tart is like an unbaked milk tart, so you have loads of familiar flavours to enjoy.

Local Amarula fridge tart extras

Tennis biscuits are the classic tart base for South Africans as they are buttery, crumbly and absolutely delicious. Do yourself a favour and keep some biscuits for the end to crumble over the top. You can easily enjoy this as a Sunday lunch dessert or as a coffee time snack with your friends. It’s best made about 18 to 24 hours ahead of time for the perfect texture when the custard is set properly.

Are you in the mood for a tasty tea time snack or Sunday dessert that will make grandma proud? Try our local Amarula fridge tart with friends and family.

Local Amarula fridge tart Recipe

5 from 1 vote

Recipe by Irene Muller Course: DessertCuisine: South AfricanDifficulty: Easy

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• ten packets ten tennis biscuits

• 1 tin 1 caramel condensed milk

• 300 ml 300 Amarula cream liqueur

• 3 cups 3 milk

• 2 heaped tbsp 2 corn flour

• 1 heaped tbsp 1 flour

• 4 4 eggs

• ¾ cup ¾ sugar

Method

• 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.

Notes

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Looking for more great Sunday lunch or tea time dessert recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

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