Tiramisu tarts with chocolate ganache

4 servingsPreparation: 35 to 40 minutesCook: 10 to 12 minutes
  • Desserts

Tiramisu tarts with chocolate ganache

4 servingsPreparation: 35 to 40 minutesCook: 10 to 12 minutes

In collaboration with Novali

Ingredients

4 Novali frozen 4inches pie shells (DL code: 187992)

Chocolate ganache:

120ml (1/2 cup) 35% cream (DL code: 156158)

15ml (1 tablespoon) honey (DL code: 321495)

187ml (3/4 cup) chocolate pastille (DL code: 135931)

15ml (1 tablespoon) almond liquor

Tiramisu topping:

45ml (3 tablespoons) espresso instant coffee

125ml (1/2 cup) whip cream (DL Code: 156158)

45ml (3 tablespoons) powdered sugar (DL Code: 349024)

125ml (1/2 cup) mascarpone (DL code: 439671)

 

Preparation

Preheat oven to 175°C (350°F).

  1. Place frozen pie shells on a baking sheet. Prick bottom of pie shells with a fork. Bake for 10 to 12 minutes or until golden. Set aside.

  2. Prepare the ganache. Heat the cream in a pan for 3-4 minutes. Add the chocolate, honey and almond liquor and stir. Place the ganache in the bottom of the tarts and refrigerate for 30 minutes or until set. Set aside.

  3. Prepare the tiramisu topping. In a stand mixer or electric mixer, whip the cream for about 2 minutes. Add the powdered sugar and instant coffee, then whip again for about 1 minute. Add the mascarpone and blend until smooth. Set aside.

  4. Pipe the tiramisu topping mixture into a piping bag. Garnish tarts and serve.

 

Made with

HONEY LIQ GOLDEN MAISON, 321495
3 KGDry
HONEY LIQ GOLDEN MAISON
  • Recent Purchase
  • Made in Canada
  • Aliments du Québec
  • MAISON product
SUGAR ICING MAISON, 349024
3 KGDry
SUGAR ICING MAISON
  • Recent Purchase
  • MAISON product
CHEESE MASCARPONE (6), 439671
475 GFresh
CHEESE MASCARPONE (6)
  • Recent Purchase
  • Made in Canada
CREAM 35% WHIPPING LACTANCIA, 156158
1 LFresh
CREAM 35% WHIPPING LACTANCIA
  • Recent Purchase
  • Made in Canada
  • Aliments du Québec
CHOCOLATE DARK 70% PILL DOMIN, 135931
1 KGDry
CHOCOLATE DARK 70% PILL DOMIN
  • Recent Purchase
  • Substitute Available
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