Tim Tam Tarts
Sorry in advance. This may be torture to those starting new years’ diets. I thought I’d share some ideas for Australia Day coming up, in case you are entertaining or need to bring a dish. What’s more Australian than Tim Tams? Everyone seems to love them, I personally could take or leave them, which my hips are grateful for.
This is a relatively easy recipe to do, with a delicious result. I forgot to put the ‘tim tam soil’ on the plate when taking the photo, but if you use your imagination, you can picture it on there
It’s a very rich tart, so I would suggest sharing the calories with someone!
Tim Tam Tarts with Raspberries & ‘Tim Tam Soil’
200g pkt Tim Tams
30g unsalted butter, melted, cooled
200ml pure (thin) cream
200g dark chocolate, chopped
1 tsp vanilla extract
2 egg yolks
Raspberries, cocoa and 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°C.
- Place cream in a pan over low heat and bring to just below boiling point. Remove from heat. Add chocolate and stand for 1 minute 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.