Ingredients
½ x 250g packet Butternut Snap Cookie
200g packet Original Tim Tams
50g unsalted butter, melted
250g punnet raspberries
Whipped cream, to serve
FILLING
180g block dark cooking chocolate (40%), finely chopped
1 tblsp caster sugar
2 tsps instant coffee granules
25g unsalted butter, chopped
1 ½ cups thickened cream
Method
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Grease a 23cm round loose-base flan tin (3cm deep). Place on a tray.
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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.
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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.
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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.
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Just before serving, decorate with remaining sliced Tim Tams and raspberries. Serve with cream.