Tim Tam Tart

Ingredients

• 50 g unsalted butter, chopped into cubes
• 200 g Tim Tams
• 1 cup milk
• 150 g mini marshmallows
• 150 g dark chocolate
• 300 ml thickened cream

Method

Lightly grease a loose-based 22 cm spring form tin with butter and line the base with baking paper.
 
Place the Tim Tams and butter in a food processor and process until they are well combined
 
Tip the crumb mixture into the cake tin, press with your fingers to form an even shell on the base and up the side. Place in the fridge to chill while you make the filling.
 
For the tart, heat the milk, marshmallows and chocolate in a medium saucepan over low heat until it starts to come to a boil. Remove from heat and stir until combined. Set aside to cool for 10 minutes.
 
In a large bowl whip the cream, once it forms small peaks slowly drizzle in the chocolate marshmallow filling. Whisk until smooth and combined.
 
Pour the filling into the tart shell and spread it evenly. Chill in the fridge for a minimum of 3 hours before serving.