Thursday, January 27

tim tam tarts


Tarts have recently become my most adored sweet treat. Let's face it - a good pastry can make almost anything more desirable. Tarts have this on their side, but I also find them slightly more attractive than a closed in pie. Where these tarts are lacking in the pastry department, they make up for it with a much adored 'Australian' staple: a Tim Tam crust.

As I was making these for my family for our small Australia Day gathering, I made the ganache filling out of 70% Valrhona, a decision I certainly don't regret... but these tarts were intense! You will definitely need a generous amount of raspberries to cut through the richness, as if this is possibly a bad thing. I do, however, think these would be amazing with milk chocolate.


Ingredients (serves four, but is easily to multiply)

Recipe from February issue of delicious


200 gms packet Tim Tams
30 gms unsalted butter, melted and cooled
200 mls pouring cream
200 gms dark chocolate, chopped
1 tsp vanilla extract
2 egg yolks

Raspberries, cocoa and ice cream (or cream), to serve. 


Grease four 8cm loose-bottomed tart tins. Place Tim Tams in a food processor and pulse until in fine crumbs. Remove three tablespoons of the soil and set aside for when serving. Add the melted butter to the food processor and pulse to combine. Press mixture into the bases and sides of the tins - it will work out to be about 2 tbsps mixture per tin. There's really no better way to do this than with your fingers, starting in the middle and working your way to the sides of the tin. Chill for at least 15 minutes.


Preheat the oven to 160C. Place the cream in a saucepan over a low heat and bring to just below boiling point. Remove from the heat and add chocolate, stand for a minute to allow it to start melting, then stir until completely smooth.


Cool mixture for about 15 minutes, then add yolks and vanilla and stir to combine. Pour into the tart cases, and bake for 15 minutes until just set. Cool tarts completely in their tins before removing. If you're serving them at a later time, chill them before removing, it will make it a heck of a lot easier as they can be quite crumbly.



To serve,  top with berries and dust with cocoa. Serve with the reserved Tim Tam soil and vanilla ice cream or cream.

I hope my readers had a lovely Australia Day, wherever you are.

Recommended baking soundtrack: Sunset Rubdown - Dragonslayer. 

6 comments:

  1. I just made these tonight but in 12cm tins - I looked at the 8cm and thought they were too small - badddd idea LOL

    I also made them with milk chocolate because I'm not a fan of dark.

    I served plain with no raspberries or icecream - nada. They were just a test run for a barbie we are having next month and I WILL be serving them with all the above then.

    Absolute yummo tho very rich!

    ~x~

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  2. I don't know why I've never thought of this! Your tarts are so beautiful and no doubt they would be seriously delicious. I'm glad that they aren't in my household though...otherwise I'd be addicted to them.

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  3. Best photography!

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  4. That Tim tam base looks delectable and so suitable for Australia Day. Your step by step pics are great.

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  5. these look so good! i LOVE timtams!

    ive been meaning to add your blog to my favourites list and have finally come around to doing so, keep up the great blogging xoxo

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