NTUC FairPrice Arnott's Promotion
Offers valid from 28 August - 10 September 2020
Arnott's fair
Arnott's tim tam gisborne orange/ sunshine coast strawberries/ manuka honey
Arnott's biscuit ginger nut/malt o milk/ milk coffee
Arnott's shortbread/ chocolate scotch finger/ mint slice
Arnott's lemon crisp
Arnott's shapes
Arnott's Tim tam chewy caramel/ choc mint
Arnott's tim tam original/ dark/ double coat
Arnott's tim tam family pack
Chocolate lovers unite!
Tim Tam Cream Pie Recipe
Ingredients
2 packets Arnott's Tim Tam original 200g x 2
60g unsalted butter, melted
5 egg yolks
1 tsp vanilla extract
2/3 cup caster sugar
2tbs cocoa powder
2 tbs corn flour
1 tsp salt
200g dark chocolate, finely chopped
1 tbs whisky
300ml thickened cream
1 vanilla bean, split, seeds scraped
1 tbs pure icing sugar
Chocolate shavings, for garnish
500ml (2 cups) milk, warm
Preparation
1. Preheat oven to 180 degree celsius
2. Process Arnott's tim tam in a food processor to a fine crumb. To form the pie crust, combine Tim Tam crumb with melted butter and press into the base and sides of a greased 23cm loose bottom flan tin. Bake for 15 minutes and leave to cool in the flan tin.
3. Meanwhile, begin making the chocolate custard filling by whisking together eggs, vanilla, sugar, cocoa, corn flour and salt in a medium sized saucepan. Gradually whisk in the warm milk until smooth.
4. Place saucepan over high heat and stir continuously until the mixture comes to a boil. Remove from heat, add dark chocolate and whisky. Stir for 1 minute or until chocolate is melted and custard is smooth
5. Transfer to a bowl, cover with plastic wrap, set aside for 1 hour to cool to room temperature
6. Once the custard has cooled, spoon it into the pie shell and refrigerate for 4 hours or until custard is set. To make the vanilla cream topping, whisk cream, vanilla and icing sugar together until soft peaks form
7. Spoon cream over the top of the pie, and garnish the finished pie with chocolate shavings
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