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Salted Caramel Tim Tam Tart
Salted Caramel Tim Tam Tart
Feeds 8
If you're looking for a sweet decadent dessert then look no further. Using Tim Tams means you don't need to make your own biscuit base. Just whiz them up, add a bit of butter (for insurance) and add press them into the tart tin. And Salted Caramel Sauce is easily available in the supermarket these days. You can use dulce de leche too, just sprinkle a little salt over it before or after you've poured it on top of the biscuit base. You can make this a fancy dinner party dessert or for a casual dessert or afternoon tea.
Ingredients
Ingredients
2 x packets of Dark Chocolate Tim Tams
50 grams butter, melted
250-300 ml store bought salted caramel spread (not sauce or topping)
If not using store bought caramel or dulce de leche, make your own using my Salted Caramel.
125 ml thickened cream
1/2 teaspoon coffee powder
180 grams dark chocolate (70% cocoa), cut into chunks or just broken into bits
Salt to sprinkle over the top (smoked salt works well too or honeycomb)
Method
Method
In a food processor blitz the tim tams until they are fine crumbs. Add the melted butter and mix until well combined.
Press the biscuit mixture into the base of a 23cm loose bottom tart tin. Use the back of a metal spoon to press the crumbs into the edges and corners of the tart tin and up the sides.
Wet the back of the metal spoon and smooth over the crumbs on the base.
Place in the fridge to chill for about an hour.
Heat the caramel in the microwave for about 10 seconds until it’s softened but not runny. Only a little bit needs to be softened. If you give it a little stir it will soften all of it.
Pour of spoon the caramel over the biscuit base and place in the fridge for an hour to chill.
While it’s chilling, make the chocolate ganache.
In a microwave safe container add the cream and coffee powder. Heat the cream until hot but not boiling, approx 50ºC. You can do this on the stove top top if you prefer.
Add in the dark chocolate chunks and stir well with a spatula or metal spoon until the chocolate has melted and the mixture has emulsified. Don’t use a wooden spoon. Set aside to cool. If after stirring for a couple of minutes there are still chocolate chunks just put it back in the microwave on 5 second bursts, stirring in between, until the chocolate has melted. Do not boil as the chocolate will burn and seize.
Pour the cooled ganache over the cooled caramel in the tart and spread evenly over the tart.
Just before serving sprinkle with some salt (smoked salt works well) or some sort of crushed nutty brittle or honeycomb.
Enjoy xx
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