This week's project was pierre herme's infinitely coffee tart. Started with the pate sucre tart base, then a layer of coffee white chocolate ganache, then a lady's finger soaked in coffee, covered with more ganache, then topped off with a coffee mousse.
It was pretty incredible how awful everything was on its own, but came together so well. the mousse was very, very bitter, and the coffee ganache was too sweet - but together, it worked.
Also made a batch of his lemon cream for the citron tart. it was not bad, but the amount of butter in it is shocking. I've made something similar (lemon curd + mascarpone cheese) and far easier, that wasn't quite as sour, and was creamier - think I'll stick with that next time.
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