This dessert practically screams decadence, and with so many sweet and rich flavours, this Amarula Fridge tart with Caramel and Cheese is the perfect dish for you if you are wanting to feel completely indulged!
This Amarula Fridge tart is inspired by South African cuisine, with Amarula being the star of the show. Amarula is a South African cream liqueur that is a blend of fermented and distilled fruit of the African Marula tree, and whole cream and sugar, resulting in a rich and silky liqueur with a hint of butterscotch flavour. Amarula also offers a bunch of different flavours, such as Vanilla Spice, Raspberry and Chocolate, African Boabab, as well as Ethiopian Coffee, so feel free to mix it up with your flavours!
This recipe takes a total of 45 minutes and uses simple ingredients that do not require too much work. Once you have made this tart, you will be left with a silky, rich, and decadent (albeit slightly boozy) dessert that will leave you feeling all kinds of wonderful!
Although this liqueur is made in South Africa, it is shipped worldwide so feel free to indulge in this treat wherever you are in the world! It is totally worth trying and we’ll be surprised if you don’t enjoy it.
Amarula, Caramel and Cheese Fridge Tart
Ingredients
- 1 ½ packets Tennis biscuits
- 1 tin caramel condensed milk
- 250 g smooth cottage cheese (full cream)
- 300 ml Amarula
- 750 ml full cream milk
- 2 tbsp cornflour
- 1 tbsp flour
- 2 tsp gelatine
- 4 large eggs separated egg yolks from the whites, and set aside
- ¼ cup sugar
Instructions
- Arrange a layer of biscuits in a dish of your choice.
- Add the caramel condensed milk with the 250g cottage cheese in the bowl of your electric mixer, using a flat beater, that will avoid scraping the sides, beat well until well combined.
- When done, carefully add this mixture on top of the tennis biscuits. Arrange another layer of biscuits on top.
- Sprinkle 100ml Amarula over the top layer of biscuits.
- Heat the milk in a saucepan, take ½ a cup of the milk and mix the sugar, cornflour, and flour to a paste. Bring milk to boil, add slowly the mixture to the milk, take care not to get lumps. Slowly bring back to boil, lower the heat and let simmer for 5 minutes. Make sure it does not burn. Just keep on stirring to avoid it from burning.
- Beat 4 egg yolks very well, add the gelatine, blend well, add some of the warm mixtures to this as to warm it slightly, then you add it slowly to the warm mixture whisking, until smooth while it is still on very low heat.
- Add 100ml of Amarula to this, whisk again.
- Beat the egg whites until stiff and fluffy, add the rest of the Amarula to the egg whites folding and blending slightly then fold into the mixture. Let it cool slightly.
- Add the mixture on top of the biscuits.
- Crumble the leftover biscuit on the top.
- Refrigerate overnight.