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Amarula Fridge Tart

14th February 2017

As we start preparing for the next big party we all go in search of recipes that will blow the party socks off our guests. We’re talking tender and indulgent braai, breath-taking sides and an incredibly luxurious dessert. Well, we’re happy to say we have the latter covered – and this beautiful tart will also add a touch of South African to your special gathering.


2 packs of Tennis Biscuits
1 tin of Caramel
300ml Amarula
3 cups milk
2 heaped tablespoons Maizena Corn flour
1 heaped tablespoon Snowflake
4 eggs
3/4 cup sugar


Start by placing a layer of your tennis biscuits in a square or rectangular bowl (it’s more difficult to use something round, because of the square biscuits)

Once you’ve covered the bottom of the bowl, use 100ml of your Amarula and drench the biscuits.

Next, use your caramel treat and put a blob on each biscuit, before levelling it out with the back of a spoon.

Add another layer of Tennis biscuits, and again use 100ml of your Amarula to evenly distribute over the biscuits.

Now start heating your milk in a saucepan, taking 1/2 cup of milk to mix with the sugar, corn flour and snowflake and combining it into a paste.

Once you’ve brought your milk to the boil, remove from heat, slowly add the paste to the milk and mix well to avoid lumps. Then bring it back to the boil, before reducing the heat and simmer for 5 minutes.

Separate your eggs and beat the yolks well, before adding some of your milk mixture to it. Blend it together and add it back into the milk mixture. Mix well and set aside.

Now beat the egg whites – you want them stiff and fluffy, before adding the last 100ml of Amarula into the egg whites and then folding it into the warm milk and yolk mixture.

Scoop this onto the top of the biscuits, crumble the rest of your Tennis biscuits and sprinkle over the top.

Refrigerate and enjoy once cool.

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Recipe adapted from SA Promo Magazine