A classic summer recipe -- no-bake chocolate tart reinvented with Tim Tam® Biscuits!
Keyword Chocolate Tart Recipe
Prep Time 20minutes
Cook Time 10minutes
Refrigerate Tart 1hour30minutes
Total Time 30minutes
Servings 114-15 inch rectangular tart pan
14-inch Rectangular Tart/Quiche Pan
3packagesOriginal Tim Tam® Biscuits,separated
1 and 1/4cupsheavy cream
2cupssemi-sweet or dark chocolate chips,whatever your preference is
1/4teaspoonfine sea salt
1teaspoonpure vanilla extract
Preheat the oven to 325 degrees F. Lightly grease a the tart pan with cooking spray. Place it on a large tray and set aside.
In a powerful blender or food processor, add all of the Tim Tam® Biscuits from two of the packages. Pulse/blend until the biscuits are crumbs, In a bowl, combine the biscuit crumbs and melted butter. Stir until combined. Press the mixture firmly into the bottom of the greased and prepared pan and up to the top of the sides. Bake for 10 minutes and then remove onto a cooling rack and cool completely.
Whisk together cream and egg yolks in a saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot (but NEVER boils) and thickens slightly. Remove the mixture from the heat and stir in the chocolate chips until completely melted and mixture is smooth. Stir in the salt and vanilla extract.
Pour the chocolate mixture into the prepared crust and then refrigerate for 3 hours.
After the chill time is finished, remove the tart from the fridge and use the remaining 1 package of Tim Tam® Biscuits to add the final layer. Space the biscuits evenly on top and press in gently. Cut into bars and enjoy!
Return any leftovers to the fridge. Only add Tim Tam® biscuits on top to the slices that will be eaten the same day.
This Chocolate Tart Recipe can be stored in an airtight container in the fridge for up to a week.