Tim tam tarts with chocolate mousse, freshly whipped cream and raspberries
Tim tam tarts, try saying that 10 times in a row! This recipe is a mix of my old recipe for chocolate mousse and a new recipe for tim tam tarts. As you know, chocolate mousse can be tricky to make as there are a few things that can go wrong with the egg whites and the cream. However, if you follow my simple tips you should be able to create the perfect mousse. The tim tam tarts themselves are super easy, all you have to do is pick your favourite tim tams! And for those who’ve never been to Australia: Tim Tam is an Australian brand of chocolate biscuit that consists of two malted biscuits separated by a light chocolate cream filling and coated in a thin layer of textured chocolate.
If you’re not in Australia you can easily replace this by a similar biscuit from your own country of course. Other than that we’re also making our own whipped cream to go on top of the tarts, as we’ll have some leftover from the cream we’re using for the mousse.
There are two ways to make these tim tam tarts with chocolate mousse. You can either make one big one or multiple individual ones. I made both as you can tell from the photos, and the technique remains the same for both. I did add some halved tim tams on the side of the larger one, just to make it a big sturdier. I preferred making the small ones, it was just a lot easier and less hassle, so if you want to make it slightly easier on yourself go for the individual ones.
|400g tim tam biscuits (any type will do, I used the caramel ones) + extra pack if you want to make the big tart|
|115g salted butter|
|100g dark chocolate|
|300ml whipping cream (also called thickened cream)|
|50g white sugar|