Tim Tam Mousse Tart

Tim Tam Mousse Tart
Contributor
Tim Tam Mousse Tart
Arnott's/Tim Tam
Tim Tam Mousse Tart

If you’re looking for an easy chocolate mousse recipe, this is your new go-to dessert. Courtesy of Arnott’s Tim Tams, this light and creamy chocolate mousse is mixed with chopped, chocolate-covered, chocolate cream-filled sandwich cookies.

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10
Servings
149
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 200-gram packages of original Tim Tams, chopped
  • ½ stick of butter, melted
  • 3½ Ounces dark chocolate, chopped
  • 2½ Cups heavy cream

Directions

Grease an 8-inch round springform pan. Line the base and sides of the pan with baking parchment.

Place half of Tim Tams in a food processor and process until finely chopped. Add the butter and process until combined. Press the mixture evenly over base of the prepared pan. Refrigerate for 30 minutes.

Meanwhile, place the chocolate and half of the cream in a saucepan over medium-low heat. Cook, stirring constantly, for 3—4 minutes, or until smooth. Then, remove the pan from the heat and allow the mixture to cool for 15 minutes.

Using an electric mixer, beat the remaining cream until soft peaks form.

Fold the chocolate mixture and half of the remaining Tim Tams into the whipped cream. Pour the mousse into the springform pan and on top of the Tim Tam crust. Chill overnight.

When you’re ready to serve the tart, garnish it with the remaining Tim Tams and fresh whipped cream.

Nutritional Facts

Total Fat
13g
19%
Sugar
6g
7%
Saturated Fat
7g
29%
Cholesterol
30mg
10%
Carbohydrate, by difference
7g
5%
Protein
2g
4%
Vitamin A, RAE
91µg
13%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
51mg
5%
Choline, total
11mg
3%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Phosphorus, P
67mg
10%
Selenium, Se
3µg
5%
Sodium, Na
38mg
3%
Vitamin D (D2 + D3)
1µg
7%
Water
37g
1%

Tim Tam Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Tim Tam Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Tim Tam Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.