Tim Tam Cream Pie
Tim Tam Original >
- Servings: 6
- Occasion: Dessert
- Cooking time: 5 minutes
- Prep time: 20 minutes
- Chill time: 1 hours
Why not add this decadent Tim Tam cream pie to your menu for your next family gathering
Ingredients
- 400g (2 packets Arnotts Tim Tam)
- 60g unsalted butter, melted
- 5 egg yolks
- 1 tsp vanilla extract
- 2/3 cup caster sugar
- 2 tbs cocoa powder
- 2 tbs corn flour
- 1 tsp salt
- 200g dark chocolate, finely chopped
- 1 tbs whisky
- 300mL thickened cream
- 1 vanilla bean, split, seeds scraped
- 1 tbs pure icing sugar
- Chocolate shavings, for garnish
- 500mL (2 cups milk), warm
Preparation
Step 1 Preheat oven to 180°.
Step 2 Process Arnotts Tim Tam in a food processor to a fine crumb. Combine Tim Tam crumb with butter, press into the base and sides of a greased 23cm loose bottom flan tin. Bake for 15 minutes and cool, leaving in flan tin.
Step 3 Meanwhile, make the chocolate custard by whisking together eggs, vanilla, sugar, cocoa, corn flour and salt in a medium sized saucepan. Gradually whisk in milk until smooth.
Step 4 Place saucepan over high heat, bring to the boil, stirring continuously. Remove from heat, add chocolate and whisky, and stir for 1 minute or until chocolate is melted and custard is smooth.
Step 5 Transfer to a bowl, cover with plastic wrap, set aside for 1 hour to cool to room temperature.
Step 6 Once the custard has cooled, spoon the custard into the pie shell and refrigerate for 4 hours or until set. To make the vanilla cream, whisk cream, vanilla and icing sugar together until soft peaks form.
Step 7 Spoon cream over the top of the pie, garnish with chocolate shavings.
