Petite Coffee Tart

Process	Instructions
1. Spread	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.
2. Chill	Chill for 10 to 15 minutes until buttercream is very firm.
3. Glaze	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 leep your fingers out of the fondant icing. Chill.
4. Garnish	With a pastry bag and small star tip garnish each tart with a rosette of fabrication ganache.
Additional Comments:	Store chilled.

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