Those of you who aren’t South Africans are probably wondering what on earth Amarula is. Amarula is a cream liqueur made from the fruit of the Marula tree through a process of fermentation. The sacred, protected African Marula Tree only bears fruit for a short time in the hot summer months. The real challenge though, is harvesting the fruits before the elephants arrive, who love the fruit almost as much as South Africans love the liqueur that’s made from the fruit. An Amarula Fridge Tart is another staple dessert in South Africa because it’s easy to make, perfect for any occasion, and absolutely irresistible. If you’re worried you won’t find it in the States, just check with your local liquor store, most are able to have it shipped if they do not already carry it. Give it a try!
- 1 box of graham crackers or coconut cookies (Tennis Biscuits)
- 1 can of sweetened condensed milk
- 300 ml Amarula (this is where the kick comes from)
- 3 Cups Milk
- 2 heaping tablespoons cornstarch
- 1 heaping tablespoon of flour
- 4 eggs, separated
- ¾ Cup Sugar
- Place a layer of cookies on the bottom of a 9×13 dish or foil pan.
- Drizzle 100 ml Amarula over the cookies.
- Open the condensed milk and place large spoonfuls on top of each cookie, then spread/flatten with the back of a tablespoon.
- Add another layer of cookies and sprinkle with 100 ml Amarula.
- Heat the milk in a saucepan
- Take ½ a cup of the warmed milk and mix with the sugar, cornstarch and flour until a paste forms.
- Bring the remaining milk to boil and slowly add the paste to it, whisking constantly (that way you will avoid getting lumps in your mixture)
- Slowly bring the mixture back to a boil, then lower the heat and let it simmer for about 5 minutes. (Be careful that it doesn’t burn.)
- In a bowl, beat the 4 egg yolks very well using a hand or stand mixer.
- Then, slowly pour some (about 1/2-3/4 of a cup) of the warm milk mixture to the beaten egg yolks, whisking constantly. (This is also as to warm it slightly and is referred to as tempering)
- Slowly add the rest of the hot mixture from the stove to the tempered yokes. Mix well and set aside.
- In another bowl, beat the egg whites with a hand or stand mixer until stiff peaks form (it should be light and fluffy)
- Add the remaining 100ml Amarula to the egg whites and fold into warm mixture.
- Pour this mixture on top of the cookies
- Crumble up the remaining cookies and sprinkle the crumbs over the top of the tart.
- Allow it to cool and then refrigerate for at least 3 hours.
I hope you enjoy it!