AMARULA DRIEHOEK YSKASTERT

Amarula diehoek yskas tert

AMARULA DRIEHOEK YSKASTERT

(BRON FRIEDA WASSENAAR)
100g botter
60ml strooisuiker
250g roomkaas
1 eier
18 Tennisbeskuitjies
rooi & groen kersies
75ml Amarula likeur
200g donkersjokolade
1 Peppermint Crisp
Room botter en strooisuiker, klits eier en voeg by, roer roomkaas en 50ml Amarula by tot goed gemeng.
Plaas in vrieskas tot halfpad gevries.
Pak Tennisbeskuitjies op foelie in 3 x 6 rye .
Sit lepelsvol van roomkaasmengsel op middelste ry , pak rooi & groen kersies bo-op en plaas res van mengsel daarop.
Vou buitenste Tennisbeskuitjies boontoe om ‘n driehoek te vorm, vou foelie om en plaas tert in vrieskas tot heeltemal gevries.
Smelt donkersjokolade en roer 25ml Amarula by.
Smeer buite om tert en versier met stukkies
Peppermint Crisp. Sny in snye en bedien as ‘n spesiale bederf

 

(translated on request received from Rosamond Farley )
(Shared by FRIEDA WASSENAAR)
100 g butter
60 ml castor sugar
250 g creamed cheese
1 egg
18 Tennis biscuits
red & green cherries
75 ml Amarula liqueur
200 g dark chocolate
1 Peppermint Crisp
Cream butter and castor sugar, whisk egg and add to mixture, add creamed cheese and 50 ml Amarula to mixture and whisk until well blended.
Place in freezer until nearly frozen.
Arrange Tennis biscuits 3 x 6 rows on tinfoil.
Spoon enough of the creamed cheese mixture on the middle row of biscuits arrange red and green cherries on top. Top it with the rest of the mixture.
Close with the two outside rows of biscuits to form a triangle.Fold the foil around the triangle and place in freezer until frozen.
Melt the dark chocolate and blend with 25 ml Amarula.
Spread the chocolate-amarula mixture over the tart and garnish with chunks of the Peppermint Crisp.
Cut in slices and serve as a special treat

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