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.



Adjust Servings
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)
3 eggs
50g white sugar
15 raspberries


Add 500g of the tim tams to a food processor and chop it into fine dust.
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Melt butter at low heat
Let it cool down, then add to the tim tams and stir it, it'll be come a thick paste.
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For the individual tarts
Fill cupcake wrappers with a tablespoon of the paste and press on all sides until you get a little cup.
Place in the fridge to firm up while we make the chocolate mousse.
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For the large tart
Line a cake tin with baking paper, scoop some of the mixed tim tams on the base. Cut the remaining tim tams in half and line them around your cake tin, then use the remaining blended tim tams to make the sides of the tart. You need to make sure that the chocolate mousse can't ooze out of the tart which can be quite tricky. Think of the halved tim tams as bricks, and the blended ones as cement.
Place in the fridge to firm up while we make the chocolate mousse.
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Melt the chocolate at low heat.
Stir chocolate until melted. Turn off the heat and let it cool down. If your chocolate is still very warm when you spoon in the egg whites, you'll ruin your chocolate mousse because the heat will destroy the structure of the egg whites and that would really be unfortunate. Now while your chocolate is cooling down, break your eggs and separate the yolks from the whites.
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Next up: the egg whites!
This is a step that can easily fail for most people and it all depends on two things: You must use a grease-free clean bowl AND there can not be any egg yolks in the mix. Once you have this you should be able to get the right result. Take your egg whites and mix them with the other half of the sugar until you get a firm foam, this will make sure your mousse isn't too heavy. By using the sugar, it'll help getting the foam, and will give it more flavour too.
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Use a mixer to mix the egg yolks, add half the sugar and mix some more.
Once the chocolate has cooled down, add it to the sugar - egg yolk mix and stir manually.
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Now use a spatula to add your egg whites to the chocolate mixture.
Do this with great care and don't add all the egg whites at once, but in small parts. Use a spoon or spatula to stir (again, don't mix it!). If you use a mixer you're mousse will be ruined.
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Next up is the cream, which is a very important part, along with the egg whites.
If you use the wrong cream, your mousse will be runny. You can either use heavy cream or double cream. Don't use a light cooking cream cause you won't be able to mix it into a thicker cream. We're going to use 150ml for the chocolate mousse. Use a mixer so whip it, add a tablespoon of sugar if you want to sweeten it. Whip until it becomes whipped cream. Add to the rest of the mousse, the same way you added the egg whites.
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Take out the tim tam base from the fridge
Scoop the mousse onto the base. Place back in the fridge.
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Whip the rest of the cream into whipped cream
Again, add a tablespoon of sugar to sweeten it and add to tub in the fridge.
Once the tim tam tarts and chocolate mousse have set in the fridge (at least 30 minutes in the fridge), you can add a dollop of whipped cream on top, some raspberries and some tim tam pieces if you have any left.
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