Chocolate cappuccino Tim Tam tartlets

To all single , double and triple ladies out there , these tarts are for you lol

I saw this Tim Tam tartlet recipe from my newsfeed last month and decided to make half chocolate filling and half matcha white choco variation .

I haven't had time to make it right away as I was a bit under the weather , with a cough that won't stop ! , I reckon I consumed too much fried foods *sigh*   .

Tim Tams are the crumb base of these tartlets . Haven't tried these scrumptious biscuits yet ? Shame ! Go check it at the nearest supermarket !

The filling is nothing special , just a chocolate ganache with an egg yolk but the contrast between the crunchy biscuit base and the smooth , velvety chocolate filling is delicious in every bite .

I wasn't happy  with my matcha version though . Unlike the chocolate tartlets , which baked beautifully , the matcha one took another 5 more minutes of baking time and the texture of the filling is spotty ( the white chocolate isn't melted properly and I forgot to sift in the matcha powder ugh ! ) . 

I was quiet concern at first why the matcha filling is soupy and not near as thick as the the chocolate filling . Then I remembered that the ratio of white chocolate to cream is 1: 3 ( I think ) when making a ganache . Short of melting more white choco to add to the soup-like mixture of the matcha filling , okay , I was lazy , I just poured it into the tart cases and hope that it'll be okay . 

As you can see from the photos , the matcha filling dip a bit ( the filling is not that firm and wobbles a bit , sort of like a lemon curd ) after baking but the chocolate filling is almost perfect heh !

You really need a loose-bottom tart pans in this recipe . I used some pastry rings and tart tins ( the ones I use in making egg tarts )  but the I find it hard to remove the tart using the latter .

From site , the author used 4 3-inch loose-bottom tart pans , I think the measurement of the tart pan base is about 2-3/4 inch . Because the tart pans and rings that I used were a bit smaller than what is recommended , I got a bit leftover choco filling but a lot of matcha choco filling . If you want to try the matcha choco version , use less cream .

With just few ingredients and a breeze to make , these tartlets will surely please a chocoholic .

Need a drool-worthy dessert this Valentine's Day ?!

Please check original recipe at

200 grams cappuccino Tim Tams
30 grams unsalted butter , melted and cooled 

For the chocolate filling : 

60 ml double cream plus 40 ml UHT whole milk
100 grams semi-sweet chocolate chips
1 egg yolk
1/2 teaspoon vanilla extract 

For the matcha white chocolate filling : 

80 ml double cream plus 20 ml whole milk ***
100 grams white chocolate chips 
1 egg yolk
1/2 teaspoon vanilla extract

* Place TimTams into a heavy duty plastic food bag and bash with a rolling pin to a fine crumbs . Or use a food processor for a much finer crumbs . Mix together with melted butter and stir to combine . Divide evenly into the prepared greased tart / tin pans . I used 4 ( 3 x 1/2-inch ) pastry rings and 2 ( 2 3/4 x 1 1/2 -inch  ) tart tins . Chill in the fridge for 15 minutes . 

* Preheat oven to 160°C .    

* Place cream into a small saucepan over low heat and bring to a simmer ( for the matcha white chocolate filling , sift in matcha powder before heating ) and pour hot cream into the chocolate . Let stand for 1 minute for chocolate to melt then stir until smooth . Let mixture cool a bit before adding in the  vanilla and yolk(s) ,  stir to combine . 

* Pour chocolate filling(s) into the tart cases , fill it up almost to the rim . 

* Bake for 15 minutes or just until set . I baked the matcha version for 20 minutes . Cool tarts completely in the pan . 

* When ready to serve , run a small pairing  knife at the sides of the tart pan for easy removal . Serve with raspberries or fruit of your choice . 

*** Less cream should be added when using white chocolate 


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