Tim Tamisu Tart

I love everything with coffee. It has such a wonderful aroma and bitterness which in my opinion, has the characteristics to be the perfect ingredient for desserts. When I speak of coffee desserts, it’s hard not to think of Tiramisu – which is a favourite of mine.

The classic Tiramisu that we are familiar with is a beautiful assemble of espresso filled Savoiardi (Italian ladyfingers) and the luscious liquer-laden-custardy mascarpone filling. I’ve decided to take the Italian ladyfingers out of the equation and substitute with a fine rubble of Tim Tams (the iconic biscuits of Australia) in the form of a tart shell.

 

Tim Tamisu Tart

Makes a 20cm/7.8 inches tart

What you’ll need:-

Tart Shell

  • 1 x 200g/7 ounces packet of Tim Tams + 4 individual biscuits (this means you’ll need to buy 2 packets of Tim Tams) – see Note 1
  • 50g/2 ounces of butter & extra for greasing, melted & cooled – see Note 2
  • 1 x 20cm/7.8 inches loose-bottom tart pan

Filling

  • 300ml/ 10.1 fluid ounces pure cream (whippable cream)
  • 200g/7 ounces mascarpone
  • 1 tsp vanilla extract
  • 1/4 cup caster sugar (super fine sugar)
  • 1 tbsp instant coffee
  • 2 tbsp warm water
  • Cocoa powder for dusting
  • Berries as accompaniment *recommended*

Note 1 – you may notice that I used double coated chocolate Tim Tam for this recipe. I would recommend if you use the normal one i.e. more biscuit bits than the chocolate so that it is easier to process into fine crumbs.

Note 2 – the melted butter has to be cooled so that it won’t melt the chocolate biscuits.

Note 3 – My version is a child-friendly one i.e. no liquer. If you wish to add liquer such as rum or Tia Maria, add 1 tbsp of your preferred liquer and reduce the water to 1 tbsp.

Prepare tart shell: Using a food processor, process Tim Tams until resemble fine crumbs (confession: I could have processed mine a bit more). Transfer the Tim Tam crumbs into a mixing bowl and add cooled and melted butter, mix until well-combined.  Transfer the Tim Tam crumbs onto a greased tart pan. Use the back of a spoon and press the crumbs from the bottom to the sides of the tart pan. Chill the tart shell in the fridge while you move on to making the filling.

Filling: Stir the coffee with warm water until fully dissolved. Set aside. Whisk mascarpone in its container (or if it comes in a bag, whisk it in a bowl) until fluffy and set aside. In a clean (separate) mixing bowl, beat the cream and sugar until soft peak (using a handheld or stand mixer). Then using a rubber/silicone spatula, fold in the mascarpone, coffee mixture, liquer (if using) and  vanilla extract until well combined. Pour the marcarpone mixture over the tart shell and smooth the top using a spatula. Cover and place in the fridge to chill overnight. Dust the tart with cocoa powder just before serving.

To serve: Please note that the tart doesn’t resemble no-bake cheese cake as the filling maintains a mousse-like texture (slightly firmer than mousse). Hence with a little courage, use a large serving spoon to “scoop” a good section of the tart and serve it in ice cream bowls. To add a flair to the dessert, I’d recommend topping each bowl with your choice of berries.

When Harry Met Sally, you got this unforgettable romantic film.

When Tiramisu Met Tim Tams, you got this unforgettable dessert called Tim Tamisu.

Let’s get Truly, Madly Tim Tam, shall we?

 

Note – This is a RocketFuel sponsored post.

 

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