Search icon
Item(s) added to cart

Arnott’s Tim Tam, Almond and Raspberry Tart

Arnott’s Tim Tam, Almond and Raspberry Tart

  • Servings: 8-10
  • Occasion: Dessert, Breakfast, Snack
  • Cooking time: 35 min
  • Prep time: 30 min, plus chilling
  • Chill time: 0 min

Arnott’s Tim Tam, Almond and Raspberry Tart


  • 1.5 pkts Arnott’s Tim Tam Original (17 biscuits)
  • 50g butter
  • 100g butter, softened
  • 1/3 cup (75g) brown sugar
  • 2 eggs
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 150g almond meal
  • 1½ tbsp plain flour
  • 75g dark chocolate, melted, cooled
  • ½ cup (60g) frozen raspberries


Step 1 Preheat oven to 180ºC/160ºC fan-forced. Grease a 2.5cm deep, 24cm round (base measurement) fluted tart tin with removable base.

Step 2 Process Tim Tam until crushed. Add butter and process until combined. Press the mixture over the base and sides of the prepared tin. Chill to set.

Step 3 Beat butter and sugar with an electric mixer until pale and creamy. Add the eggs one at a time, beating well after each addition.

Step 4 Add the egg yolk and vanilla and beat until combined. Stir in the almond meal and flour. Fold through melted chocolate until well combined.

Step 5 Spread filling over Tim Tam base. Top with raspberries, gently pushing into filling. Bake for 30-35 mins until filling is firm. Cool and chill. Serve with ice cream and fresh raspberries.

Sign up for updates

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please see our Privacy Policy.