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Tim tam tarts with raspberries and tim tam 'soil'

  • 0:40 Prep
  • 0:15 Cook
  • Makes 4
  • Advanced


  • 200g pkt Tim Tams
  • 30g unsalted butter, melted, cooled
  • 200ml pure (thin) cream
  • 200g dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • Raspberries, to serve
  • Cocoa, to serve
  • Vanilla ice cream, to serve


  • 1
    Grease four 8cm loose-bottomed tart pans. Place Tim Tams in a food processor and whiz to fine crumbs. Remove 3 tablespoons 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.
  • 2
    Preheat the oven to 160°C.
  • 3
    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.
  • 4
    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.

Source: taste.com.au


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