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Chocolate tiramisu tart 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.
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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

Chocolate tiramisu tart

Rate this recipe
3 Votes
10
Desserts
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the crust:
  • 2 1/4 cups
    (560 ml)
    crushed ladyfingers approx 24-26 (alternatively use Graham cracker crumbs)
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  • 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
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  • 1/2 cup
    (250 ml)
    Marsala or Kahlua (reduce if you would like it less boozy)
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  • 1 teaspoon
    (5 ml)
    vanilla extract

  • For the Coffee Mascarpone topping:
  • 1 cup
    (250 ml)
    mascarpone cheese
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  • 1 cup
    (250 ml)
    heavy whipping cream
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  • 1/4 cup
    (60 ml)
    granulated sugar
  • 1 teaspoon
    (5 ml)
    espresso powder
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  • 1/4 - 1/3 cup
    (60-85 ml)
    cocoa powder for dusting
Imprimer ma sélection

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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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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