Tim Tam Tarts. Isn’t that oh so fun to say? A Tim Tam is a chocolate cookie from Arnott’s in Australia. You might see them every now and then in America, but don’t be fooled, those are made by Pepperidge Farm and I’m sorry, they just don’t live up to the originals. These happy little biscuits covered in chocolate are absolutely delicious. Their motto is “The Most Irresistible Chocolate Biscuit” but I think it’s more appropriately “Visitors to Australia’s Biggest Australian Obsession”. Seriously. They are the best.
So when one of my friends traveled to Australia recently and asked what I’d like, I basically yelled in her face “TIM TAMS!” which can be quite alarming to someone who has zero idea what a Tim Tam is. I clearly made an impression, because she returned with two boxes! Now, Tim Tams are perfectly delicious on their own, maybe with some milk. But I’m a food blogger, so I had to try to turn the cookies into something even better. A Dark Chocolate Tart with Tim Tam Crust, Raspberries, and Rose Water Whipped Cream? YES! (I adapted this recipe for Tim Tam Tarts with Raspberries and Rose Water Whipped Cream from taste.com.au)
Note: I am currently taking the Melt Buttery Spread Challenge and am substituting any and all butter/oils with Melt. I wrote a review of Melt a while back, which you can read here. If you can’t find Melt in your supermarket, use other coconut oil spreads, or just butter in this recipe)
Ingredients:
For the tart:
- 1 box of original Tim Tams
- 2 ounces Melt , melted (about 1 tablespoon in its original form)
- 1 cup heavy whipping cream
- ~7 oz dark chocolate (200g if you’re using a scale), roughly chopped (I used almost 5 dark chocolate candy bars!)
- 1 teaspoon vanilla extract
- 2 egg yolks
- Raspberries and Rose Water Whipped Cream, to serve
For the Rose Water Whipped Cream:
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon rose water
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