Salted caramel Tim Tam tart
This recipe for a salted caramel Tim Tam tart is inspired by the inspirational limited edition salted caramel Tim Tam.
This recipe calls for 6 salted caramel Tim Tams. They come in mini packs of 5 biscuits, so you will need two packets to make this recipe… (you’re welcome).
The recipe involves making shortcrust pastry and salted caramel. In the spirit of convenience, you could easily skip these steps, using store-bought shortcrust pastry and salted caramel. If you do, just skip to ‘to assemble’ at the bottom of the recipe. If you have the time and inclination, it’s really worth making your own pastry and caramel, because it will taste so much nicer.
Salted caramel Tim Tam tart
Makes: 6 mini tarts
This shortcrust pastry recipe is from Jamie Oliver’s Jamie’s Dinners book. This recipe makes a very short crust and the dough is hard to work with. But the end product is a delicate, light and buttery crust. Pastry flour is lower in gluten and is superior to plain flour when making shortcrust pastry and buttery cookies. It is reasonably easy to find in well-stocked supermarkets these days.
This recipe makes double what you need (it makes enough for a 28 cm diameter tart). The remainder can be frozen for another day.
- 125 g unsalted butter at room temperature
- 100 g icing sugar
- 255 g pastry flour (plain flour is fine)
- pinch of salt
- zest of ½ lemon
- 2 egg yolks
- 2 tablespoons (Tb) iced water
- Using a food processor, cream butter and sugar until light and fluffy.
- Add flour and salt, egg yolks and lemon zest and continue to blend.
- When the mixture resembles coarse breadcrumbs, add water, one tablespoon at a time.
- Remove from food processor and form it into a ball on cling film or baking paper. It will be very soft. Try not to add more flour or it will become hard and flaky.
- Split into two halves and gently roll into logs. Wrap both logs in cling film, freeze one for another time (allow to thaw in fridge for several hours before using) and refrigerate the other for at least an hour (or until needed).
- Roll out to fit into six 9 cm diameter fluted loose-bottomed tart tins. Refrigerate again for 60 minutes at least.
When ready to bake:
- Preheat oven to 180°C (160°C fan-forced).
- Remove tart cases from fridge and cover with baking paper and weights (I use dry rice) to ‘blind bake’.
- Bake for ten minutes, then remove baking paper from tart cases and bake for a further five to ten minutes until the crust is crisp and starting to turn golden.
- Remove from oven to cool before removing from tart tins and assembling.
This makes more than what you need.
- 175 g caster sugar
- 125 g 35% fat (regular, pouring or thickened) cream
- 175 g unsalted butter, at room temperature and cut into cubes
- 5 g salt flakes (as good as you can get)
- Heat cream in a small saucepan on a medium heat until it simmers – do not let it boil.
- Remove from heat and set aside.
- Dump the sugar in a large pot and heat it at medium-high until it melts. Keep it on the heat and watch it all the time! Stir from time to time to ensure all the sugar is caramelising evenly.
- When it turns a nice deep amber colour, remove from heat and slowly add the cream while mixing with a wooden spoon or heat-proof spatula. It will splutter like crazy.
- Once all the cream is added and the mixture has settled down, add the butter a cube at a time, continuing to mix until all the butter in incorporated and the mixture has cooled to warm.
- Add salt and stir through.
- Extra salted caramel can be spooned directly into your mouth frozen in a plastic container for another day.
- 6 mini shortcrust tarts (baked and cooled)
- 6 salted caramel Tim Tams, roughly chopped
- 250 ml (approximately 12 Tablespoons) salted caramel
- 150 g good quality milk chocolate, melted
- Pour about 1 tablespoon of melted chocolate into the base of each tart case and smooth into a thin layer using the back of a spoon. Refrigerate for ten to fifteen minutes to set.
- Sprinkle roughly chopped salted caramel Tim Tam into each tart case (one biscuit per tart).
- Spoon about 2 tablespoons salted caramel into each tart cases, covering the Tim Tam pieces.
- Artistically drizzle more melted chocolate over the salted caramel/Tim Tam.
- Chill before serving to allow the caramel to firm up and the chocolate to set.
Salted caramel Tim Tams are a limited edition, released to celebrate the 50th anniversary of the Tim Tam. At some stage they will no longer be available. I see absolutely NO REASON why they should stop selling them, but if they do, a regular caramel Tim Tam would probably, bearably substitute.