Tim Tam Choc-mallow Tart

Serves 8, Prep 40 mins, Cook 10 mins

2 x 200g packets Tim Tam

biscuits 50g unsalted butter, melted ¼ cup raspberry jam Whipped cream and cocoa

powder, to serve

FILLING ¾ cup milk 150g pink and white marshmallows (1½ cups), chopped 100g dark cooking chocolate,

finely chopped 300ml tub thickened cream

1 Grease a 13cm x 35cm rectangular, loose-base flan tin. 2 Reserve 5 biscuits. Process remaining biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in butter. Press mixture over base and up sides of prepared the tin. Refrigerate while making filling. 3 To make filling, place the milk and marshmallows in a large saucepan over a low heat. Stir for about 10 minutes, or until marshmallows are melted and mixture is hot. Remove. Add chocolate. Stir until smooth. Transfer to a large bowl. Cool to room temperature. 5 Beat cream in a small bowl of an electric mixer until soft peaks form. Gently whisk into the marshmallow mixture. 6 Spread jam evenly over biscuit base. Pour over filling. Spread evenly. Refrigerate for about 6 hours, or overnight, until firm. 7 To serve, place the tart on a serving plate. Cut reserved biscuits diagonally in half. Decorate tart with cream and reserved biscuits. Dust with sifted cocoa powder.