Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
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.
10
3 3 4 2
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)
    You might like:

    Flyer Deals  (4)
    Irresistibles European Cookies

    Irresistibles European Cookies

    $9.99

    650 g, While Quantities Last


    BRETON CRACKERS, BEAR PAWS OR IRRESISTIBLES COOKIES

    BRETON CRACKERS, BEAR PAWS OR IRRESISTIBLES COOKIES

    2 for/ $6.00

    SELECTED SIZES, SELECTED VARIETIES


    BRETON CRACKERS, BEAR PAWS OR IRRESISTIBLES COOKIES

    BRETON CRACKERS, BEAR PAWS OR IRRESISTIBLES COOKIES

    2 for/ $6.00

    SELECTED SIZES, SELECTED VARIETIES


    BRETON CRACKERS, BEAR PAWS OR IRRESISTIBLES COOKIES

    BRETON CRACKERS, BEAR PAWS OR IRRESISTIBLES COOKIES

    2 for/ $6.00

    SELECTED SIZES, SELECTED VARIETIES


  • 6 tablespoons
    (90 ml)
    butter melted
    You might like:

    Flyer Deal  (1)
    BECEL BRICKS

    BECEL BRICKS

    $5.49 ea.

    454 g, SELECTED VARIETIES


  • 2 tablespoons
    (30 ml)
    sugar
    You might like:

    Flyer Deals  (3)
    SAVE $1.98 ON 2
    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


    SAVE $1.98 ON 2
    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


    SAVE $1.98 ON 2
    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


  • 1/2 teaspoon
    (2,5 ml)
    instant espresso powder
    You might like:

    Flyer Deal  (1)
    TIM HORTONS INSTANT COFFEE

    TIM HORTONS INSTANT COFFEE

    $7.99 ea.

    100 g, SELECTED VARIETIES



  • 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
    You might like:

    Flyer Deals  (3)
    SAVE $1.98 ON 2
    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


    SAVE $1.98 ON 2
    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


    SAVE $1.98 ON 2
    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    REDPATH ICING SUGAR OR BETTY CROCKER CAKE MIX OR FROSTING OR LINDT SWISS CLASSIC CHOCOLATE BARS

    2 for/ $4.00

    1 kg, or SELECTED SIZES, SELECTED VARIETIES


  • 1 teaspoon
    (5 ml)
    espresso powder
    You might like:

    Flyer Deals  (5)
    SAVE $2.50
    LAVAZZA GROUND COFFEE

    LAVAZZA GROUND COFFEE

    $2.99 ea.

    250 g SELECTED VARIETIES


    TIMOTHY’S OR IRRESISTIBLES COFFEE CAPSULES

    TIMOTHY’S OR IRRESISTIBLES COFFEE CAPSULES

    $11.99

    30 un. SELECTED VARIETIES


    TIMOTHY’S OR IRRESISTIBLES COFFEE CAPSULES

    TIMOTHY’S OR IRRESISTIBLES COFFEE CAPSULES

    $11.99

    30 un. SELECTED VARIETIES


    SAVE $2.50
    LAVAZZA GROUND COFFEE

    LAVAZZA GROUND COFFEE

    $2.99 ea.

    250 g SELECTED VARIETIES


    TIM HORTONS FRENCH VANILLA CAPPUCINO

    TIM HORTONS FRENCH VANILLA CAPPUCINO

    $8.49 ea.

    454 g


  • 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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.