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Chocolate tiramisu tart 2020-11-26 https://www.metro.ca/userfiles/image/recipes/tartelette-tiramisu-chocolat-11418.jpg PT15M PT10M PT25M

For the crust :Preheat oven to 350°F.Place the ladyfingers in a food processor and pulse until you have coarse crumbs. Place into a medium bowl and stir in the instant espresso powder, sugar, and then the melted butter. Stir well until fully incorporated and then transfer to a 9-inch round or 13x30 rectangular baking pan with removable bottom.Firmly and evenly press the crumbs into the base and up the sides of the pan. Bake for 10 minutes then remove from oven and allow to cool while making ganache filling.For the ganache :Place chopped chocolate, cream, vanilla, and Marsala into a large microwave-safe bowl, stir and microwave for 20 seconds at a time mixing each time until smooth.Pour over prepared tart and chill for 1-2 hours or until the filling is set or firms up enough to slice.For the mascarpone topping :Place mascarpone in a large bowl and beat with a mixer for just a few seconds to soften. Then mix in the sugar, espresso powder, and drizzle in the cream in a slow stream and vanilla while mixing. Continue mixing on medium speed just until firm peaks form and can hold its shape. Do not over mix or it will get grainy.Pipe the mascarpone topping over ganache with a pastry bag or spoon it over and smooth over in one even layer.Finish it off with a light dusting of cocoa powder. Slice and enjoy.

10 Metro

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For the crust: 2 1/4 cups (560 ml) crushed ladyfingers approx 24-26 (alternatively use Graham cracker crumbs) 6 tablespoons (90 ml) butter melted 2 tablespoons (30 ml) sugar 1/2 teaspoon (2,5 ml) instant espresso powder For the ganache filling: .9 lb (400 g) Selection dark baking chocolate chopped (semisweet for the sweeter ganache) 1 cup (250 ml) heavy whipping cream 1/2 cup (250 ml) Marsala or Kahlua (reduce if you would like it less boozy) 1 teaspoon (5 ml) vanilla extract For the Coffee Mascarpone topping: 1 cup (250 ml) mascarpone cheese 1 cup (250 ml) heavy whipping cream 1/4 cup (60 ml) granulated sugar 1 teaspoon (5 ml) espresso powder 1/4 - 1/3 cup (60-85 ml) cocoa powder for dusting

Chocolate tiramisu tart

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Desserts

0:15

Preparation

0:10

COOKING

0:25

TOTAL TIME

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Ingredients

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For the crust:

2 1/4 cups
(560 ml)
crushed ladyfingers approx 24-26 (alternatively use Graham cracker crumbs)

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SELECTED SIZES SELECTED VARIETIES or 3.39 ea.

PETIT BEURRE COOKIES, PRENS BISCUITS OR KRAS WAFERS

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200 – 400 g SELECTED VARIETIES

NATURE'S RECIPE OR COOKIE PAL DOG TREATS

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SELECTED SIZES SELECTED VARIETIES OR 3.49 EA.

MUNCHEE COOKIES

$0.99 ea.

170 – 200 g SELECTED VARIETIES

CHRISTIE PEEK FREANS

2 for $6.00

300 – 350 g SELECTED VARIETIES OR 3.39 EA.

CHRISTIE COOKIES OR CRACKERS

2 for $9.00

FAMILY SIZE SELECTED VARIETIES or 4.79 ea.

6 tablespoons
(90 ml)
butter melted

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$3.99 ea.

454 g SELECTED VARIETIES

2 tablespoons
(30 ml)
sugar

1/2 teaspoon
(2,5 ml)
instant espresso powder

For the ganache filling:

.9 lb
(400 g)
Selection dark baking chocolate chopped (semisweet for the sweeter ganache)

1 cup
(250 ml)
heavy whipping cream

1/2 cup
(250 ml)
Marsala or Kahlua (reduce if you would like it less boozy)

1 teaspoon
(5 ml)
vanilla extract

For the Coffee Mascarpone topping:

1 cup
(250 ml)
mascarpone cheese

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$3.99 ea.

CHEESE, NUTELLA OR ALMOND, 225 - 300 g

IRRESISTIBLES GRANA PADANO RISERVA CHEESE AGED 20 MONTHS

$9.99 /lb

DELI CUT, 2.20/100 g

1 cup
(250 ml)
heavy whipping cream

1/4 cup
(60 ml)
granulated sugar

1 teaspoon
(5 ml)
espresso powder

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MAXWELL HOUSE

$6.99 ea.

631 - 925 g FOLGERS 642 - 975 g TIM HORTONS GROUND COFFEE 300 g SELECTED VARIETIES

1/4 - 1/3 cup
(60-85 ml)
cocoa powder for dusting

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FRY'S COCOA

$4.99 ea.

227 g

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Preparation

For the crust :

Preheat oven to 350°F.

Place the ladyfingers in a food processor and pulse until you have coarse crumbs. Place into a medium bowl and stir in the instant espresso powder, sugar, and then the melted butter. Stir well until fully incorporated and then transfer to a 9-inch round or 13x30 rectangular baking pan with removable bottom.

Firmly and evenly press the crumbs into the base and up the sides of the pan. Bake for 10 minutes then remove from oven and allow to cool while making ganache filling.

For the ganache :

Place chopped chocolate, cream, vanilla, and Marsala into a large microwave-safe bowl, stir and microwave for 20 seconds at a time mixing each time until smooth.

Pour over prepared tart and chill for 1-2 hours or until the filling is set or firms up enough to slice.

For the mascarpone topping :

Place mascarpone in a large bowl and beat with a mixer for just a few seconds to soften. Then mix in the sugar, espresso powder, and drizzle in the cream in a slow stream and vanilla while mixing. Continue mixing on medium speed just until firm peaks form and can hold its shape. Do not over mix or it will get grainy.

Pipe the mascarpone topping over ganache with a pastry bag or spoon it over and smooth over in one even layer.

Finish it off with a light dusting of cocoa powder. Slice and enjoy.

Source : Metro

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