Amarula Cream Tart

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Amarula is South Africa's iconic cream liqueur, distilled from the fruit of the marula tree native to the sub-Saharan region. This elegant tart pairs a buttery shortbread shell with a cloud-soft mascarpone filling laced with Amarula, then finished with dark chocolate and fresh berries. It's a showstopper for dinner parties that tastes like a sip of the African bushveld.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 28 gFat
• 17 gSaturated Fat
• 32 gCarbs
• 1 gFiber
• 18 gSugar
• 5 gProtein
• 95 mgSodium
• 110 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the shortbread tart shell

• 1 1/2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/3 cup powdered sugar
• 1 large egg yolk
• 1 tablespoon ice water, plus more if needed
• 1/4 teaspoon fine sea salt

All-purpose flourCold unsalted butterPowdered sugarEgg yolkIce waterFine sea salt

For the Amarula cream filling

• 1 cup cold heavy whipping cream
• 1/2 cup mascarpone cheese
• 1/3 cup Amarula cream liqueur
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon finely grated lemon zest
• Pinch of fine sea salt

Heavy whipping creamMascarpone cheeseAmarula liqueurPowdered sugarVanilla extractLemon zestFine sea salt

For the topping

• 2 ounces dark chocolate, shaved into curls
• 1/4 cup fresh raspberries or strawberries
• 1 tablespoon Amarula cream liqueur
• 1 tablespoon soft caramel sauce
• Edible gold dust, optional

Dark chocolateFresh raspberriesAmarula liqueurCaramel sauceEdible gold dust

Directions

1. Preheat the oven to 350°F (175°C). In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture looks like coarse crumbs with pea-sized pieces. Add the egg yolk and ice water and pulse just until the dough starts to clump together.
2. Turn the dough out onto a piece of plastic wrap, press into a disc, and chill for 15 minutes. Roll the dough on a floured surface into a 12-inch round and press into a 9-inch tart pan with a removable bottom. Trim the edges and prick the base all over with a fork.
3. Line the shell with parchment paper, fill with pie weights or dried beans, and blind bake for 12 minutes. Remove the weights and parchment and bake another 6-8 minutes until pale golden. Let the shell cool completely on a wire rack.
4. In a large chilled bowl, whip the heavy cream, powdered sugar, vanilla, lemon zest, and salt on medium speed until soft peaks form. In a separate bowl, whisk the mascarpone with the Amarula until smooth and slightly loosened.
5. Gently fold the Amarula-mascarpone mixture into the whipped cream in three additions until no streaks remain and the filling holds soft, billowy peaks. Take care not to overmix.
6. Spoon the filling into the cooled tart shell and spread into an even layer using an offset spatula, creating gentle swirls on the surface.
7. Cover loosely and refrigerate the tart for at least 4 hours, or overnight, to let the flavors meld and the filling set firmly.
8. Just before serving, scatter the dark chocolate curls over the top, tuck fresh berries into the cream, drizzle with caramel sauce and the extra tablespoon of Amarula, and finish with a light dusting of edible gold if using.
9. Slice with a warm, dry knife, wiping between cuts for clean slices, and serve immediately with small dessert spoons.
10. Store any leftovers covered in the refrigerator for up to 2 days; the crust will soften slightly over time but the flavor deepens beautifully.

Cook’s Notes

• Keep all dairy and the bowl very cold before whipping for the fluffiest, most stable Amarula cream filling.
• If mascarpone is unavailable, substitute with full-fat cream cheese beaten with an extra tablespoon of cream to loosen it.
• Toast the shortbread crust lightly past pale gold for a nutty depth that complements the Amarula's caramel notes.
• For a kid-friendly version, replace the Amarula in the filling with 2 tablespoons of vanilla syrup and 1 tablespoon of condensed milk.
• Chill your serving plates briefly in the freezer for a clean, professional presentation that holds the tart's shape on warm days.

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