TIP: For a kid friendly tart, leave out coffee granules or try a Jaffa flavoured tart and add 2 tsps finely grated orange rind.
Ingredients
Method
Grease a 23cm round loose-base flan tin (3cm deep). Place on a tray.
Process cookies and 6 Tim Tams in a food processor until finely crushed. Add butter. Process until combined. Press over base and up-side of prepared tin. Refrigerate while preparing filling.
To make filling, place chocolate, sugar, coffee, butter and ½ cup cream in a large, heatproof bowl. Sit bowl over a large saucepan of simmering water. Stir until smooth. Remove bowl. Refrigerate for 20 to 30 minutes, stirring every 10 minutes, or until cool but not firm.
Beat remaining cream in a small bowl of an electric mixer until soft peaks form. Gently fold cream in two batches into chocolate mixture until combined. Spoon filling into biscuit base. Spread evenly. Refrigerate for 6 hours, or overnight until firm.
Just before serving, decorate with remaining sliced Tim Tams and raspberries. Serve with cream.
