xmas week 2025 - chocolate raspberry tim tam tart
Welcome to Day 2 of Xmas week 2025. I made this chocolate raspberry tim tam tart for last year's Christmas work lunch, and it was a big hit. I didn't have time to photograph the tart at the time, so the recipe went straight into my Xmas week 2025 folder.
It's been a hot lead into Christmas this year and the beauty of this tart is that it's a no-bake recipe. The base is made from Tim Tam biscuits or an equivalent chocolate coated and filled biscuit, then it's filled with raspberry jam and a dark chocolate ganache. To gild the lily, the tart is topped with clouds of whipped cream, some berries and chocolate biscuit crumbs. If berries aren't in season where you live you can leave them out or perhaps make a compote from frozen berries to serve on the side.
The tart is a mash up of 2 recipes. The base came from a New Idea magazine recipe whilst the filling is a Claire Saffitz recipe. The tart can be made up to two days ahead and will keep, covered, in the fridge. Bring the tart out about an hour before serving so it comes to room temperature then decorate the tart just before serving.
Here's the recipe for you which makes a 13 x 35cm tart which should serve 7-8 people. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.
Chocolate raspbery tim-tam tart
Base
2 x 200g packet Tim Tam biscuits or equivalent (you won't use all the biscuits)
50 g unsalted butter, melted
Pinch sea salt flakes
Base
2 x 200g packet Tim Tam biscuits or equivalent (you won't use all the biscuits)
50 g unsalted butter, melted
Pinch sea salt flakes
Filling
170g finely chopped dark chocolate (64-70%)
Pinch sea salt flakes
300mls cold thickened cream, divided into 180mls and 120 mls
60g unsalted butter
¼ cup raspberry jam
To serve
300 mls thickened cream, softly whipped
1 punnet raspberries or other berries
reserved chocolate biscuit crumbs
chocolate shards (optional)
Method
Grease a 13cm x 35cm rectangular, loose-base flan tin and line the base with baking paper. Process 17 of the biscuits in a food processor until finely crushed. Transfer the crumbs to a large bowl reserving 1 tbs for decoration. Stir in the melted butter and the salt flakes, then press the mixture over the base and up sides of the prepared tin. Refrigerate while making filling.
Filling
In a large heatproof bowl, combine the chopped chocolate and a generous pinch of salt and set aside. In a small saucepan, heat 180mls of the cream over medium heat just until you see gentle bubbling around the sides. Remove the saucepan from the heat and set it aside for 30 seconds to cool slightly, then pour it over the chocolate. Cut the butter into 1 cm pieces and add to the bowl. Let the chocolate mixture sit undisturbed for about 5 minutes to allow the chocolate to melt. Whisk the ganache gently, starting in the centre of the bowl and working outward, until the mixture is completely smooth. Place the bowl in the fridge for about 10 minutes while you whip the cream.
In a medium bowl, with a hand mixer, whip the remaining 120mls cream on low speed then gradually increase the speed to medium-high as it thickens, until you have medium peaks. Set the bowl aside.
To assemble
Remove the tart shell from the tin and transfer to a serving plate. Spoon the raspberry jam over the base, followed by the whipped ganache. Using an offset spatula, smooth the surface working it to the sides in an even layer. Set the uncovered tart aside until the filling has set, then refrigerate.
Bring the tart out of the fridge about 30 minutes to 1 hour before serving time to allow the filling to soften a little. Decorate the tart with dollops of cream, the berries, the chocolate biscuit crumbs and chocolate shards if using.
See you all again tomorrow with the another bake for Xmas week 2025.
Bye for now,
Jillian
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