| 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. |
| With a spatula spread the frangipan cream evenly across
the bottom of the shell. |
| Bake the filled shell in a 350°(F) oven, until filling and shell is golden brown and done. Cool completely. |
| Prepare the ganache as directed - Flavor the ganache with the coffee crystals . |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
Click to view Instructions (10 samples remain) 
Top of Page
