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Using a small spatula spread the coffee buttercream
into bottom of shell. Mound in center so to form a ridge from tip
to tip of barquette shell. |
Chill for 10 to 15 minutes until buttercream is
very firm. |
Warm coffee fondant to 110°(F) Glaze by dipping
tart face down into fondant. Smooth with spatula. You must hold firmly
to the back side of tart in order to keep your fingers out of the
fondant icing. Chill. |
With a pastry bag and small star tip garnish each
tart with a rosette of fabrication ganache. |
Store chilled. |
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