Tim Tam Mocha Raspberry Tart

SERVES 8-10 PREP & COOK 40 MINS

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

1½ cups thickened cream 1 Grease a 23cm round loose-base flan tin (3cm deep). Place on a tray.

2 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.

3 To make filling, put 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.

4 Beat rest of cream in small bowl of 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.

5 Just before serving, decorate with remaining sliced Tim Tams and raspberries. Serve with cream.