No Bake Tim Tam Tart
Later this year I will celebrate six years of living in Australia and while there are many foods I miss from the Motherland, there are an equal number of foods that I have embraced in my new homeland. Surprisingly enough, Tim Tams are one of these foods. When people come to visit they are always instructed to bring a care package with them. This usually contains a certain brand of chocolate that is made with a different recipe here and another brand of expensive truffles that aren’t made here. However, when it comes to the humble chocolate biscuit I always have to have a packet of Tim Tams in the fridge, and don’t tell anyone but I actually prefer them to their British counterpart!
Last week I confessed to not being a very good English person because I don’t drink tea, but to make things even worse, when I did drink tea for breakfast it was accompanied by chocolate biscuits for breakfast. Don’t judge my parents please, it was the early eighties and apparently sweet tea in a bottle and chocolate biscuit for breakfast was OK. It set me up for life and now, if I don’t get the chance for anything more substantial, a Tim Tam on the run is what I eat.
This means when the chance arose to write a blog post about Tim Tam’s I couldn’t really say no. I am Truly Madly Tim Tam and if you are too click here. If you sign up on Facebook, you can also see your name up in the lights in the name of Tim Tam!
To take my breakfast Tim Tam to the next level I decided to make a dessert out of the humble Tim Tam. Inspired by the Tim Tam Sweet Wishes Double Chocolate Caramel I have made a no bake Tim Tam tart. This comprises a base of crushed Tim Tams with a layer of caramel, topped with a layer of dark chocolate. Rich, naughty and delicious, it’s also really quick and simple to make.
Start by making the caramel. Remove the label from the can of condensed milk. Pierce two small holes in the top of the can with a can opener. Place can in a pan slightly larger than the can. Fill the pan with cold water to about 1cm below the top of the can. Bring to the boil then simmer for 3 hours ensuring the level of the water does not drop below 1cm from the top of the can. I forgot about mine for about half an hour and let the level drop, which meant the top of the milk wasn’t caramelised when I opened the tin. Some of the milk bubbled out of the top of the can as it cooked, this is what it’s meant to do (I think!)
Once the caramel has cooked, remove from the water and allow to cool a little before opening the can. Spoon the contents of the can into a bowl and allow to cool. I did this part the day before and left to set over night in the fridge.
To make the tart base, place the Tim Tams in a food processor and blitz until it forms a fine crumb. Melt 50g of the butter and allow to cool slightly, then mix with the Tim Tam crumbs. Press the mixture into the base of a 20cm loose bottomed tart tin. Ensure you press the base firmly and push the mixture up the sides of the tin to make a tart case. Mine didn’t cover the full height of the tin, but I made sure it was an even height all round (about 1cm).
Put the base in the fridge to set for 15-20 minutes. While the base is setting make the chocolate topping. Melt the chocolate and the remaining 50g of butter in a small bowl set over a pan of hot water. Stir to combine the chocolate and butter and set aside to cool.
To assemble the tart, place a thin layer of caramel over the base of the tart (I didn’t quite use all of it ensuring there was some left so I could lick the bowl), then pour a thin layer of the melted chocolate over the top. Again I didn’t quite use all of it, as I wanted enough to cover the caramel, but not too much so it didn’t spill over the sides of the tart base. Put the tart in the fridge to set and serve as is. And don’t forget if you want to check out Tim Tam’s latest campaign click here.
This is a RocketFuel sponsored post.