Arnott’s Tim Tam, Almond and Raspberry Tart

Arnott’s Tim Tam, Almond and Raspberry Tart

Arnott's Product
Tim Tam Original >
  • Servings: 8-10
  • Occasion: Dessert, Breakfast, Snack
  • Cooking time: 35 min
  • Prep time: 30 min, plus chilling
  • Chill time: 0 min


  • 1.5 pkts Arnott’s Tim Tam Original (17 biscuits)
  • 50g butter
Filling
  • 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

Preparation

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.

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