A couple of weeks ago I came across a mulberry tree dripping with beautifully ripe juicy mulberries. Of course, the first thing that came to mind was "What can I make with these?".
This led me to the rather unfruitful (haha) search for a Mulberry fridge tart recipe. It also made me extremely disappointed to see so few recipes written in South African. Thus, I am making an attempt to change all that.
I also had some green apples that weren't so good for eating, so I added them into the concoction. What I came up with was tarty deliciousness that surprised even me. Now I'm going to share my tarty deliciousness with you.
Ingredients (to make 2 tarts)
Tart base
1.5 pack Tennis biscuits
150 ml melted butter
Filling
12 green apples
3 cups of fresh mulberries, washed dried and destemmed
2 ripe lemons
4 Tbsp castor sugar
3 ml cinnamon
3 Tbsp maizena
Method
Filling
1. Peel and core apples, blend. Cook over LOW heat for approx. 15 min
2. Add the juice of the lemons, stir.
3. Add the sugar and cinnamon.
4. Separately, combine the maizena with a bit of water and add to the pot.
5. Stir slowly until the mixture has thickened then add the mulberries. Cook for a further 2 minutes.
6. Remove from heat and allow to cool completely.
Tart base
1. Crush tennis biscuits as finely as possible.
*I find double bagging them, placing them on a sturdy surface and banging them with a heavy object works best*
2. Melt butter and add to the biscuit.
3. Halve the mixture and press biscuit base down into 2 x 20cm tart tins.
4. Pour the cooled filling into the bases and refrigerate for 30 min
5. Serve with a dollop of fresh whipped cream and garnished with a couple of fresh mulberries.
