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.





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