This rich and creamy Tim Tam tart is made with a Tim Tam biscuit base, silky chocolate filling, and fresh raspberries. An easy dessert that looks fancy, and tastes amazing!
I credit this recipe for winning over most of Shane’s friends — and not my dazzling personality. We’d often have people over for dinner, and I’d bring this out… and instantly win them over.
So if you’re wondering how to influence people and make friends… it’s this.
Yes, it looks fancy. Yes, it tastes fancy. Yes, it’s bougie, and slightly expensive. But buy the Tim Tams on sale, grab the raspberries when they’re in season (or skip them and go wild with whipped cream and chocolate shavings instead).
Just say yes, and make it. It’s so good.
Why you’ll love this recipe:
- It’s easy. No pastry skills required – the base is just crushed Tim Tams and butter.
- It looks impressive. That glossy chocolate filling and fresh berries make it look fancy.
- It’s make-ahead friendly. You can prep it earlier in the day and chill until ready to serve.
- It’s a crowd-pleaser. Tim Tams. Chocolate. Cream. Enough said.
How to make Tim Tam tart
- Make the base
Grease and line a tart tin and line the base with baking paper.
Blitz two packets (400g) of plain Tim Tams in a food processor until they’re fine crumbs. Add 60 g melted butter and blitz again until combined.
Press the mixture firmly into the base and up the sides of your tin. Chill in the fridge for about 15 minutes to set.
- Make the filling
Preheat your oven to 160 °C (fan-forced).
In a small saucepan, heat 400 ml cream until it’s just about to boil. Remove from the heat, then add 400g chopped chocolate (milk or dark — whichever you prefer). Stir until smooth and glossy. - Add in the eggs
Let the mixture cool slightly (so you don’t scramble the eggs), then whisk in 4 egg yolks and 2 tsp vanilla extract.
- Bake it!
Pour the chocolate filling into your chilled Tim Tam base. Bake for about 20 minutes, or until the centre is just set but still a little wobbly.
- Chill and serve
Allow the tart to cool completely, then pop it in the fridge to chill before serving. When ready, top with fresh raspberries and a big dollop of whipped cream. Slice, serve, and enjoy every chocolatey bite.
Tim Tam Tart
Ingredients
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2 × 200 g packets plain Tim Tams
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60 g butter, melted
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400 ml thickened cream
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400 g chocolate (milk or dark), chopped
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2 tsp vanilla extract
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4 egg yolks
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Fresh raspberries and whipped cream, to serve
Instructions
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Grease a tart tin and line the base with baking paper.
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Blitz Tim Tams to fine crumbs in a food processor. Add melted butter and blitz again. Press into base and sides. Chill for 15 minutes.
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Preheat oven to 160 °C (fan-forced).
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Heat cream until almost boiling. Remove from heat, add chopped chocolate, and stir until smooth.
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Cool slightly, then whisk in egg yolks and vanilla.
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Pour filling into tart base. Bake for 20 minutes or until just set.
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Cool, then chill before serving.
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Top with fresh raspberries and whipped cream.
Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.
