This Tim Tam Chocolate Custard Slice is a base of crushed Tim Tam biscuits, a layer of chocolate custard, crumbled Tim Tams and sweet puff pastry pieces.
Let me just preface this post to say that if you can’t get Tim Tam biscuits where you are, never fear, try making it with your own favourite chocolate covered chocolate cookie.
A long time ago in a land way, way down under, some genius decided to put chocolate buttercream between two crispy chocolate biscuits and … wait for it, wait for it … coat the whole thing in chocolate. Thank you, Mr Arnott, thank you. The Tim Tam biscuit has been an Aussie icon ever since.
We Aussies find all kinds of ways to use Tim Tams other than just straight up stuffing them in our gobs. Most notably (at least to me) is the Tim Tam Slam – that wonderful tradition of biting two opposing corners off a Tim Tam and then using it as a straw to drink your warm tea or coffee.
If you haven’t tried it, grab a cuppa, a Tim Tam and a quiet corner and go you good thing.
Anyway, I decided to team up our favourite biscuit with another of our favourite treats, the custard slice and bam! The Tim Tam Chocolate Custard Slice was born.
What is this Tim Tam Chocolate Custard Slice?
Last year, I brought you the wonderful Ultimate Tim Tam Brownies and now this custard slice.
This delicious slice has a base made of Tim Tams and butter.
Tim Tams and Butter!!!
(totally worthy of all 3 exclamation marks, no?)
Then there is a layer of rich, smooth chocolate custard because, well, chocolate! I topped it all off with broken up Tim Tams and some little pastry puffs (just to remind you that custard slice came to play too).
All summed up, this Tim Tam Chocolate Custard Slice is a rich, smooth chocolate custard tart with a crunchy topping and base, and no shortage of that unmistakable Tim Tam flavour.
Tips and tricks
- If you can’t get Tim Tam biscuits where you are, never fear, try making it with your own favourite chocolate covered chocolate cookie.
- I use a stand mixer but an electric beater will work just as well. You could do it by hand too, you may just need to beat the eggs a little longer. If you do mix by hand, make sure to sit the bowl on a damp tea towel before adding the hot milk as it will keep the bowl in place when you aren’t able to hold it.
- It’s very important to pour the hot milk mixture very, very slowly into the eggs and continue to beat as you do. If you pour it too quickly the eggs will scramble.
- Once you’ve added the hot milk to the eggs and transferred it back to the saucepan make sure to heat only on very low heat and don’t stop stirring, making sure to move your spoon around the corners of the saucepan.
So which are your favourite Tim Tams and have you ever tried the Tim Tam Slam? My faves are definitely double coat.
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Note: This recipe requires 3 hours setting time
- 215 g 11 Tim Tams, crushed
- 50 g unsalted butter, melted
- 150 g milk chocolate, finely chopped
- 2 cups 500ml milk
- 3/4 cup 180ml cream
- 40 g unsalted butter
- 1/2 cup caster sugar
- 1/4 cup cocoa
- 1 teaspoon vanilla extract
- 1/2 cup cornflour
- ¼ cup water
- 3 egg yolks
- 3 Tim Tams, extra
- 1 sheet ready rolled puff pastry (10x10 inch)
- 1 egg beaten
- 1 tablespoon caster sugar (notes)
- 1 tablespoon icing (powdered / confectioners) sugar (notes)
- 1 tablespoon cocoa (notes)
Grease and line an 8 inch spring form tin with baking paper.
Blitz the Tim Tams in a blender to crumbs. Add the melted butter and mix well. Tip the crumbs into the baking tin and, using lightly damp hands, press it firmly over the base. Place in the fridge until needed.
Melt the chocolate in 30 second bursts in the microwave, stirring well between each until melted and smooth. This should not take more than 1 1/2 to 2 minutes.
Pour the milk & cream into a heavy based saucepan, and add the butter, sugar, cocoa and vanilla, then heat on very low heat until steaming, stirring regularly.
While the milk mixture is heating, mix together the water and cornflour until smooth. Pour it into a large bowl (or the bowl of a stand mixer) and add the egg yolks, then beat on high until light and pale yellow.
Once the milk mixture is steaming, remove from heat. Turn the stand mixer down to low-medium and pour the milk mix in a slow steady stream into the egg mix. Don’t pour it too quickly or the heat will scramble the eggs.
Once all the milk is added to the eggs, return the entire mix to the saucepan. Heat over low heat, stirring with a balloon whisk constantly, until it gets very thick. This will happen quite suddenly after about 5 minutes or so, so it’s important to keep gently whisking increasing intensity as it gets very thick. You will end up with lumpy custard if you don’t.
When the custard is very thick, remove from the heat and add the melted chocolate. Whisk until everything is smooth and well combined. The custard should be of a consistency that drops off the whisk in blobs (rather than running off in a stream).
Pour the custard over the Tim Tam base and tap to smooth out the top a little.
Allow to set in the fridge for 2-3 hours.
Preheat oven to 220C / 200C fan forced.
Lay the puff pastry on a sheet of baking paper and prick all over with a fork, brush with beaten egg, then cut into squares (I found a pizza cutter the easiest mehod) - don't separate the pieces. Now, sprinkle over the sugar. Transfer to a baking tray. Bake for 15 minutes until golden and crispy.
Top the set custard with crumbled Tim Tams and cooled puff pastry pieces.
Dust with icing sugar, then dust with cocoa powder before serving.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- Make sure to allow for the 3 hours setting time
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