overnight refrigeration time

25 min preparation time

Serves 12


10 ml (2 tsp) gelatine
45 ml (3 tbsp) water
250 ml (1 cup) Clover Cream
500 g (2 x 250 g tubs) cream cheese
385 g (1 tin) Clover Condensed Milk
5 ml (1 tsp) coffee powder
15 ml (1 tbsp) boiling water
45 ml (3 tbsp) Amarula liqueur
180 g milk chocolate
1 Flake chocolate bar, crumbled

200 g (1 packet) caramel flavour Romany Creams, crushed
75 ml (5 tbsp) Clover Mooi River Salted Choice Butter, melted


  1. Mix the crushed biscuits and melted butter together. Press onto the bottom of a buttered 22 cm tart dish or 20 cm x 30 cm rectangular tart dish.
  2. Sprinkle the gelatine over the 45 ml (3 tbsp) water and leave until it becomes spongy. Melt over boiling water or microwave it for a few seconds. Do not let the gelatine boil.
  3. Beat the cream until stiff and fold it into the cream cheese. Stir in the condensed milk.
  4. Mix the coffee powder and boiling water. Stir in the liqueur and then stir the liqueur mixture into the cream cheese mixture.
  5. Stir the melted gelatine mixture gradually into the cream cheese mixture.
  6. Melt the chocolate over boiling water. Cool slightly and then quickly mix it into the cream cheese mixture until well combined.
  7. Spoon the filling onto the crust and leave overnight to set in the refrigerator.
  8. Sprinkle the Flake chocolate over the tart before serving.