Tim Tam Tart

Tim Tams, the perfect biscuit. Tim Tams have recently launched their campaign "Truly Madly Tim Tam". Be sure to check out the clip here. Who wouldn't want a Tim Tam tree?

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This tim tam recipe uses tim tams as the base for the tart. You could also use the base for a cheesecake. Was trying to decide between the tart and cheesecake? Went with a tart. Love any desserts with a biscuit base. 

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Adapted Recipe from Delicious Magazine & Fat Mum Slim Blog

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Serves 4

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Ingredients

200g Tim Tams (equal to a full pack)

30g unsalted butter, melted

100ml cream (I used low fat thickened cream)

200g chocolate, chopped

1 teaspoon vanilla extract

2 egg yolk

Butter or oil for greasing tart tins

Extra cream to serve

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Method

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1. Process the biscuits in a food processor until all nice and crumbly. Save 1-2 tablespoons of the crumb mixture to use to top the tarts with as a soil. Keep it to the side. Add butter to the main mixture and pulse until combined.

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2. Grease 4 loose bottom 8cm tart tins. Press the crumb mixtures into the tins, make sure you put it up the sides a little (about 1cm) so it will hold the chocolate filling in later.

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3. In a pan over low heat place the cream and bring it to almost boiling point. Remove from heat and add the chocolate. Mix until smooth. Cool slightly.

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4. Add in egg yolk and vanilla. Mix until combined. Pour into tart cases and chill for 15 minutes.

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5. In the meantime preheat the oven to 160 degrees. Cook for 15 minutes or until chocolate is set. Chill completely before serving. Serve with tim tam crumbs, cream or ice cream. And raspberries if you like.  

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Tastes great with cream as it cuts through the chocolate. 
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