Tim Tams are one of my favourite Australian inventions and so tarts made with a Tim Tam crust is guaranteed to be a winner in my books!
I actually made one large Tim Tam tart by halving the recipe and baking for 25mins in a 20cm loose-bottomed pie tin (photo at the bottom)!
Ingredients (Makes 8 individual tarts or 2 large tarts)
2 x 200g packets of original Tim Tams
60g butter
400ml cream
400g dark cooking chocolate
2 teaspoons vanilla extract
4 egg yolks
Raspberries, to serve
Method
Grease eight 8cm loose-bottomed tart pans.
Put Tim Tams in a food processor and combine until fine crumbs form. 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 or 140 fan-forced.
Place cream and chocolate in a pan over a low heat and stir until chocolate is melted and smooth.
Cool chocolate mixture and then add the vanilla and egg yolks; stir to combine.
Pour chocolate filling into the tart cases and bake for 15 minutes or until just set.
Cool tarts completely. When ready to serve, remove the tarts from their cases, top with cocoa powder and raspberries and serve with vanilla ice cream or cream.
Adapted from a recipe by Valli Little in delicious. magazine, February 2011
Bakerholics Anonymous 