Unire il tutto al latte caldo e cuocere fino a 2 minuti da inizio bollore.
Uniformare la glassa e poi versarla sulla torta raffreddata.
Far riposare in frigo almeno 2 ore prima di servire.
Shape a ball, cover with trasparent wrap and refrigerate for 30 minutes.
In the meantime make the custard: heat the milk with vanilla pods (without seeds).
Separately combine egg yolks with vanilla seeds, sugar, flour and starch and beat lightly together.
When the milk boils add the egg mixture and cook for 2 minutes more till the mixture becomes dense.
Remove from heat and and cover with plastic wrap.
For the chocolate ganache bring to a boil the cream and combine the chopped chocolate and mix until smooth and creamy.
Remove the shortcrust from fridge and roll out the pastry to a circle and cover the cake tin.
Mix together the custard with chocolate ganache and soluble coffee.
Pour on the cake unless 2 tblspoons for final decoration.
Bake at 345°F for about 30 minutes.
Once cooked, let it cool completely and pour on top of the cake the white chocolate ganache made with boiled cream and chopped white chocolate.
Do this till you form a cross and then pull a line diagonally in between each of the cross lines.
The final result is similar than a spider web.
Store in fridge at least 2 hours before cutting.