How do you make Tim Tams last longer? Ask any fan and they will tell you how hard it is to stop at one, let alone make it last longer.
Especially when we are talking about a collaboration between Arnott’s and Adriano Zumbo to create salted caramel tim tams! It’s been a while since I last rushed to buy newly released confectionary and also that I don’t think I’m ever fast enough, I had resigned to defeat. Such was my mindset when I walked past the biscuit aisle at the supermarket to find stacks of them just staring at me. I could not believe my eyes. Trying to recover from the victory dance in my head, I grabbed a couple of packs and started imagining what I could do with them. (No, eating them straight from the packet was never an option).
I knew I had salted caramel in the fridge dying to be eaten and I wanted to prolong the enjoyment of the biscuits. Immediately I knew these are destined for a cheesecake. I also decided to use my small tart tins to make mini one-serving desserts. This recipe is enough to make 10 small desserts with cream cheese filling to spare.
FOR THE BASE:
- 18 Salted Caramel Tim Tam biscuits, 2 packets
- 80g dark chocolate, roughly chopped
- 1/2 teaspoon sea salt
Butter the tins lightly. I did this wearing a disposable glove, to make sure butter goes all the way into the groves.
Line the base with a disc of baking paper.
Whiz the Salted Caramel Tim Tam biscuits in a food processor until they resemble fine crumbs.
Melt chocolate and add to biscuit crumbs with sea salt and mix until combined. Spoon into prepared tins and press into base firmly to even it out. Reserve 4-5 tablespoons for decoration.
Chill in the fridge while making the filling.
FOR THE CARAMEL:
- 200g castor sugar
- 125ml fresh cream
- 50g butter, cubed
- 5g good quality salt flakes
- A few drops of vanilla essence
Instructions: Heat the sugar in a wide saucepan until it is melted. Be really careful and wait for it to turn amber/ golden and slightly smoke. Carefully add the cream in slowly, continuing to whisk but be aware of the resulting vigorous bubbling. Add the butter in gradually until it is melted and combined. Add in salt flakes and vanilla essence. Cool in the fridge for a few hours.
FOR THE FILLING:
- 450g cream cheese, chopped into chunks, at room temperature
- 1 tin caramel sweetened condensed milk
- 8g (2.5 sheets) silver strength gelatin
- 1⁄2 cup caramel (as above)
- 1⁄2 teaspoon sea salt
Put gelatin sheets in a dish of cold water and soak to soften for five minutes.
While they are softening, heat caramel gently then squeeze extra water from gelatin and whisk into caramel until smooth. Set aside.
Put cream cheese in a mixer with caramel condensed milk and mix until smooth.
Add caramel to cream cheese mixture with salt and mix until smooth.
Pour into prepared base and smooth the top. Chill for six hours or overnight. Sprinkle with reserved Tim Tam crumbs.
and the left over cream cheese? I made layered cheesecake desserts in cute mason jugs and decorated with a chocolate Easter egg.