Name: Our Tim Tam Choc-Mallow Tart celebrates an Aussie classic
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8

Our Tim Tam Choc-Mallow Tart celebrates an Aussie classic

We have your choc cravings covered!

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Serves 8

Prep

40M

Cook

10M

Total

50M

Ingredients

2 x 200g packets Tim Tam biscuits

50g butter, melted

¼ cup raspberry jam

Whipped cream and cocoa powder, to serve

FILLING

¾ cup milk

150g pink and white marshmallows (1½ cups), chopped

100g dark cooking chocolate, finely chopped

300ml tub thickened cream

Method

Step 1

Grease a 13cm x 35cm rectangular, loose-base flan tin.

Step 2

Reserve 5 biscuits. Process remaining biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in butter. Press mixture over the base and sides of the prepared tin. Refrigerate while making filling.

Step 3

To make filling, place the milk and marshmallows in a large saucepan over a low heat. Stir for about 10 minutes, or until marshmallows are melted and the mixture is hot. Remove. Add chocolate. Stir until smooth. Transfer to a large bowl. Cool to room temperature.

Step 4

Beat cream in a small bowl of an electric mixer until soft peaks form. Gently whisk into the marshmallow mixture.

Step 5

Spread jam evenly over the biscuit base. Pour over filling. Spread evenly. Refrigerate for about 6 hours, or overnight, until firm.

Step 6

To serve, place the tart on a serving plate. Cut reserved biscuits diagonally in half. Decorate the tart with cream and the reserved biscuits. Dust with sifted cocoa powder.

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