I accidentally started a chocolate Easter theme and so I am just going with it. This recipe is from the April Taste magazine. I am using a picture of their page because I sent the TimTam Tart proper along to MrsDrWho's Morning tea. We made do with a small version at Sewing.
The recipe calls for TimTams, which are two rectangular chocolate biscuits sandwiched together with a chocolate cream ganache and then covered in chocolate. The tart used dark TimTams, but I went with a mixture of original milk chocolate TimTams and the dark.
You need 2 x 200g packets of TimTams: 300g used to make the tart case and the remaining 100g for the decoration.
I could not buy a tart tin with a removable base, so I used a loaf tin with the same dimensions and made some baking paper handles under the lining paper so the tart could be lifted out. This worked successfully at Sewing, though I did need to dip the base of the tin in some hot water in the sink.
There are a few steps to follow, but this is definitely easy. Don't leave the tart out of the fridge. In the last photo you can see that the milk ganache does start to soften.
Other than using a mixture of TimTams, I followed the recipe and MrsDrWho reported that the tart was a big hit at Morning Tea!!
TimTam Tart serves 8-10
- 300g TimTams
- 35g butter, melted and cooled
For the milk ganache:
- 400g milk chocolate, chopped
- 250ml thickened cream
- 50g butter
- 1 tspn vanilla extract
- 1/2 tspn salt flakes
For the dark ganache:
- 150g dark chocolate, I used 70%
- 50g butter
- 300ml of double cream whipped to soft peaks
- 100g TimTams, cut into shards
- dark cocoa powder for dusting on the top
Crush 300g of the TimTams using a food processor or put them in a ziplock bag and crush them with a rolling pin. Add the melted 35g of butter and process, or mix well.
Grease and line a 2.5cm deep, 11 x 35cm fluted tart tin with a removable base. I used a 12 x 28cm loaf tin. Press the mixture over the base of the tin and up the sides as best you can. I used the base of a glass to get right into the corners. Freeze for 15 minutes.
The 15 minutes freezing time is the exact amount needed to make the milk chocolate ganache. Put the milk chocolate, cream, butter, vanilla and sea salt in a microwave proof bowl. Microwave on High for 30 seconds at a time and mix very well in between. It took 2 minutes for the ganache to form. It is best to mix the last few lumps of chocolate into submission. Cool for 5 minutes.
Pour the ganache into the tart case and level with the back of a spoon. Refrigerate for at least 2 hours.
To make the dark chocolate ganache, microwave the dark chocolate and butter on High for 30 seconds at a time until it is almost melted. Then stir until it is smooth. Set aside to cool slightly.
Pour over the milk chocolate ganache layer, smooth quickly as the chilled layer will speed up the setting process. Refrigerate for 15-20 minutes and it is ready to serve. Or keep in an airtight container in the fridge for up to three days at this stage.
When ready to serve, remove the tart from the tin. The recipe says to top with whipped cream, TimTam wedges and dust with the dark cocoa. MrsDrWho said that they cut the slices first and then dolloped on the cream, added a TimTam wedge and a final dusting of cocoa. This is what we did at Sewing. As you can see, I allowed the tart to sit out of the fridge for a tad too long and the milk chocolate ganache softened. The taste was not affected!!