Every now and again one feels like indulging in chocolate biscuits and eating a whole packet of Tim Tams.
For our non-Australian friends Tim Tams are an Aussie biscuit composed of two layers of chocolate malted biscuit, separated by a light chocolate cream filling, and coated in a thin layer of textured chocolate. They are Australia’s most eaten biscuit, and according to the manufacturer around 35 million packs are sold each year: nearly 400 million biscuits, an average of approximately 1.7 packs per Australian.
Even better than eating a packet of Tim Tams is eating a chocolate tart with a base made from them. This recipe is a cracker. There is really nothing else to say except… if you are a chocolate lover, you need to make this tart – as soon as possible!
Tim Tam Tarts with Chocolate Soil
200g packet of Tim Tams
30g unsalted butter, melted, cooled
200ml pure (thin) cream
200g dark chocolate, chopped
1 tsp vanilla extract
2 egg yolks
Vanilla ice cream, to serve
Grease four 8cm loose-bottomed tart pans. Place Tim Tams in a food processor and whiz to fine crumbs. Remove 3 tbs for the soil and set aside. Add melted butter to the processor and pulse to combine. Press crumb mixture into the base and sides of the prepared pans and chill for 15 minutes. Preheat the oven to 160 degrees celsius.
Place cream in a pan over low heat and bring to just below boiling point. Remove from heat. Add chocolate and stand for 1 minutes to melt a little, then stir until smooth. Cool chocolate mixture then add vanilla and yolks and stir to combine. Pour chocolate filling into tart cases. Bake for 15 minutes or until just set. Cool tarts completely in the pans.
When ready to serve, remove tarts from the pans, then top with berries and dust with cocoa. Serve with vanilla ice cream and Tim Tam soil.