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.