Add the Tim Tams to the bowl of a food processor andblitz until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs. It will look like wet soil.
Pour the mixture into a 11 x 35cm flited tart tin. Use the back of a spoon to press firmly into the sides and bottom. Place in thefridge to chill for 20 minutes.
Milk Chocolate Ganache
Add the milk chocolate, heavy cream, unsalted butter, vanilla extract and salt to a large heatproof bowl and microwave for 20 seconds at a time, stirring each time until smooth. Pour into the chilled tart tin and chill for 1 hour.
Dark Chocolate Ganache
Add the dark chocolate, cream and butter to a heatproof bowl and microwave for 20 seconds at a time, stirring each time until smooth. Pour on the chilled tart and spread evenly. Chill for another hour.
Add the heavy cream and vanilla extract to a large mixing bowl. Use electric beater to whip to stiff peaks.
Add the whipped cream on top. Then add the chopped Tim Tams. I used mango and dark chocolate ones that I sliced on angles with a sharp knife.
StorageThis no-bake tart can be stored in an airtight container for up to three days in the fridge. Simply thaw for 20 minutes before serving. Also nice when served chilled.