Harde Mokka’s

Instructions

1. Preheat your oven to 200 degrees Celsius.
2. Prepare the tartlets, but don't bake them yet.
3. Mix together the almond paste and the pastry cream.
4. Pipe mixture into the tartlets
5. Bake for 15 - 20 minutes.
6. Let them cool completely, before removing the tarts from the pan.
7. Cut small circles out of the vanilla sponge cake, make sure they fit in the tartlets.
8. Dip circles in strong coffee and place one into each tartlet.
9. Pipe the mocha buttercream on top of the tartlets and smooth out using a palette knife, creating a dome.
10. Refrigerate for about 60 minutes.
11. Place the fondant into a saucepan, and add a little bit of water.
12. Warm up the fondant and keep stirring, making sure it stays under 40 degrees Celsius.
13. Optional: add a little bit of water to thin the fondant if it's too thick.
14. Once it's warm add some mocha extract.
15. Dip the tartlets into the fondant.
16. Let them set, for about 30 minutes.
17. Create some stripes using melted dark chocolate.
18. Pipe some leftover mocha buttercream on each tartlet.
19. Add a chocolate coffee bean on top.