300 gram block good puff pastry
1 tablespoon caster sugar
¼ teaspoon ground mixed spice
1 tablespoon instant espresso coffee granules
300 ml crème fraiche
4 tablespoons caster sugar
2 x eggs, size 7 (large)
1 egg yolk
50 grams milk chocolate, finely grated
⅓ cup sliced almonds, toasted
12 hole ½ capacity muffin tray, greased and lined with a circle of baking paper
Preheat the oven 180°C (fan bake).
Pastry: Combine the sugar and mixed spice. Roll out the pastry on to a very lightly floured bench to a large rectangle of about 40 cm x 25 cm. Sprinkle with the sugar mixture and roll it gently into the pastry. With the long side facing you, roll up the pastry into a tight cylinder. Cut into 10 even pieces.
Place each piece cut side down and roll out to a thin 11cm circle, turning the pastry over each time you roll. Place in the tin and press firmly against the base and sides of the tin. Make sure it comes just above the rim of each tin to contain the custard as it bakes. The pastry on the base should be quite thin. Chill until firm.
Custard: Put 1 tablespoon of the crème fraiche into a small bowl and stir in the coffee until smooth and dissolved. Whisk the remaining ingredients together in a bowl and stir in the coffee.
Divide the mixture evenly between the tart cases. Bake for about 25 minutes or until the custard is puffed and just set, and the pastry is golden and crisp. Immediately run a small knife around the inside of each tin to loosen the pastry. Cool for 10 minutes then remove the tarts to a cooling rack.
To serve: Top with almonds and dust with icing sugar. Serve warm or at room temperature. Makes 10