Let’s get back to the kitchen!
Tim Tams are definitely the most loved chocolate biscuits in Australia. They were invented by an Australian man named Ian Morris and were named after a horse by the same name which won the 1958 Kentucky Derby.
- 200g packet Tim Tams, original
- 30g unsalted butter, melted, cooled
- 200ml cream
- 200g dark chocolate, chopped
- 1 tsp vanilla extract
- 2 egg yolks
- Raspberries, cocoa, to serve
- Grease four 8cm loose-bottomed tart pans.
- Place the Tim Tams in a food processor and whiz to fine crumbs. Remove 3 tbs of the crumbs for the soil and set aside.
- Add melted butter to the processor and pulse to combine.
- Press the crumb mixture into the bases and sides of the prepared pans and chill for 15 minutes to firm up.
- Preheat the oven to 160C.
- Place the cream in a pan over a low heat and bring to just below boiling point.
- Add the chocolate and stand for 1 minute to melt a little, then stir until smooth.
- Cool the chocolate mixture, then add the vanilla and egg yolks and stir to combine.
- Pour the chocolate filling into the tart cases.
- Bake for 15 minutes or until just set.
- Cool the tarts completely in their pans.
- When ready to serve, remove the tarts from the pans, and then top them with berries and dust with cocoa and Tim Tams soil.
- The tarts could be made in smaller moulds or you can also make a big tart.
- Serve the tarts with vanilla ice cream if you want to.