Tima Tam : Bento Box Recipe N°37

For a bento box : Recipe N°37

The Tim Tam is a famous Australian cake: a malted chocolate cream sandwiched between 2 chocolate biscuits and covered with milk chocolate.


Ingredients :

  • 120 g soft butter
  • 120 g caster sugar
  • 1 large egg
  • 30 g unsweetened 100% cocoa
  • 150 g sifted flour
  • 1 pinch of salt
  • For the chocolate cream
  • 120 g soft butter
  • 120 g caster sugar
  • 3 tablespoons Ovaltine powder
  • For the chocolate cover
  • 200 g milk couverture chocolate
  • 1 tablespoon of coconut oil

Preparation :

Biscuit dough

  1. In the bowl of a food processor, whisk the butter and sugar until frothy.
  2. Add the egg, mix until well blended, then add the cocoa, flour, and salt.
  3. Mix until the mixture is homogeneous.
  4. Spread the dough on a baking tray previously lined with baking parchment, to a thickness of about 7 mm.
  5.  Place the dough in the freezer for 45 minutes.
  6. Preheat the oven to 180°C.
  7. Take the dough out of the freezer and pre-cut 24 rectangles of about 3x7 cm.
  8. Put the dough in the oven and bake for 10 to 12 minutes.
  9.     2 minutes after removing from the oven, cut the rectangles and leave them to cool completely on a wire rack.

Chocolate cream

  1. In the bowl of a food processor, whisk the butter and sugar and then add the powdered Ovaltine until smooth and creamy.


  1. Using a spoon or a piping bag, spread cream on half of the sponge cakes and cover with the other half.
  2. Put them in the refrigerator while you prepare the chocolate couverture.


  1. Melt the milk chocolate in a double boiler.
  2. Add the coconut oil and mix.
  3. Smooth with a spatula and leave to cool slightly.
  4. Using a fine wooden skewer, dip the cakes one by one into the melted chocolate and place them on a cooling rack.
  5. Store the Tim Tam in the refrigerator until the chocolate hardens.
  6. Put into your fresh bento.


Enjoy !


Tima Tam : Bento Box Recipe N°37 | Bento-cook.com

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