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Must-try recipe: Tim Tam Tart

Fat Mum Slim /


Every time I mention the words ‘Tim Tam tart’ people gasp, or ask for the recipe. I bought this out on Christmas Day and I didn’t plan on taking a photo or anything, it was just for eating – until my sister gasped, “Oh my freaking goodness! This is so good. We HAVE to take a photo or something.” So I did.

If you’re not from Australia and have no idea what a Tim Tam is, I wish I could acquaint you with them. I wish I was rich and could send you all a pack of them. A quick google shows me that you could probably buy some from this site. Every non-Australian that I’ve seen try a Tim Tam has immediately fallen in love. I think you will too.

I’ve shared the recipe before, when I made mini ones. But here’s the recipe to make a big one for when you have guests.


1 x 200g packet of plain Tim Tams
30g unsalted butter, melted
200ml thin cream
200g chocolate chopped {if you prefer dark, use dark. If you like milk, use milk. I’ve tried both and preferred milk}
1 tsp vanilla extract
2 egg yolks
Raspberries and cream to serve


♥ Grease a tart tin or a 20cm cake tin with butter, and line base with baking paper.
♥ Place the Tim Tams in a food processor and blitz until all crumbled. Add melted butter and blitz a little more to combine. Once mixed, place into tin and press down with the back of a spoon. Make sure it covers the base and a little up the sides as well. Chill in the fridge for 15 minutes.
♥ Preheat the oven to 160 degrees Celsius.
♥ Place the cream in a pan over low heat and bring to almost boiling point. Take off the heat and then add the chocolate. Let it sit for a minute and then stir until combined and smooth.
♥ Leave for 3 minutes, or until cooled slightly – and then add the egg yolks and vanilla. Pour into the tart case.
♥ Bake for 20 minutes. Cool the tart completely in the pan.
♥ Serve with cream and raspberries.

Recipe adapted from