Chocolate-Coffee Tart - 22cm Round French Pastry

Chocolate ganache flavored with coffee fills the center of this tart. The container is a pre-baked 22cm frangipan tart shell. The spiderweb design is done in two colors of fondant. Serves 8 to 10

Category:
Large Tarts

Serving Size:
8-10 Slices

Difficulty Level:
Expert

Photo Gallery:
No

Storage Factor:
+3 Days

| Chocolate/Coffee Tart |

Ingredients Required: Chocolate/Coffee Tart

	Ingredient	Quantity
1.	22cm Tart Shell (Unbaked)	1
2.	Frangipan Filling	13 ounces
3.	Ganache	12 ounces
4.	Instant Coffee Crystals	0.5 ounce
5.	Chocolate Fondant	5 ounces
6.	Coffee Fondant	1 ounce

Preparation Instructions: Chocolate/Coffee Tart

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Process	Instructions
1. Prepare Shell	Roll out the sugar dough and line the bottom and sides of a 22-centimeter tart ring with the dough. Trim the edges smooth with a small knife.
2. Spread	With a spatula spread the frangipan cream evenly across the bottom of the shell.
3. Bake	Bake the filled shell in a 350°(F) oven, until filling and shell is golden brown and done. Cool completely.
4. Prepare	Prepare the ganache as directed - Flavor the ganache with the coffee crystals .
5. Fill	On a level surface, fill the cold tart shell to the edge with the cooled, but liquid ganache. The tart pictured took 12 ounces of filling. Refrigerate until very set, overnight is best.
6. Warm	Using a Bain Marie, in separate containers, warm the two flavors of fondant to no more than 110°(F) Adjust the consistency with plain syrup instead of adding water or more heat. Both the fondants should be somewhat thin and very pourable.
7. Pour	Pour out the Chocolate fondant onto the tart and smooth it immediately with a spatula until it reaches the edge. When it is evenly spread.. stop.
8. Draw	Using a Pastry Bag full of Coffee fondant and a small round tip draw a spiral starting in the center of the tart, continuing until you reach the edge. The bag of fondant should be ready to use prior to spreading the chocolate fondant.
9. Drag	Create the spider web design as follows. Using the tip of a small knife drag it through the liquid fondant from the center of the spiral out to the edge of the tart. Repeat this outward drag until it is divided into eight sections. Then repeat the process dragging the knife tip from the outer edge to the center of the spiral.
Additional Comments:	Advance warning. Consistency and temperature is very important. If the tart is very cold it will chill the fondant, you will not have time to complete the required steps. If the fondant is too thin or thick the two fondants will have trouble blending and forming the proper smooth flowing effect.