Black and white coffee tart

1.

Roughly chop 400 g white and 600 g dark couverture separately. Bring 600 g of whipped cream to the boil. Remove the pots from the stove and stir in 1 type of couverture. Stir the espresso into the dark chocolate couverture cream. Cover both masses and refrigerate for 2 hours. After 1 hour, use the dough hook of the hand mixer to quickly work the flour, flaky butter, sugar and salt into a smooth dough. Wrap in foil and refrigerate for 30 minutes. Shortcrust pastry on a well-floured work surface, rectangular (32 x 22)roll out. Grease an ovenproof dish (30 x 20 cm) and dust with flour. Line with shortcrust pastry. Prick the dough several times with a fork. Line with baking paper and pour in dried peas. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for approx. 20 minutes. Take the cake out of the oven. Remove the parchment paper and dry peas. Let the tart cool on a wire rack. In the meantime, shape the remaining couverture into rolls using a peeler. Beat both couverture masses stiffly with the whisk of the hand mixer. Fill each piping bag with a large perforated nozzle and alternately spray diagonally onto the dough base. Sprinkle the light couverture cream with dark chocolate rolls. Sprinkle the dark chocolate couverture cream with white rolls. Cut into pieces and serve

2.

Wait approx. 1 hour. Photo: Först,