2 sheets pre-rolled butter puff pastry
300ml crème fraîche
1 tablespoon instant espresso coffee granules
4 tablespoons caster sugar
2 large eggs, size 7
1 large egg yolk
50 grams milk chocolate, finely grated (Whittaker's 33% Cocoa Creamy Milk)
⅓ cup sliced almonds, toasted
icing sugar, for dusting
12 hole, ½-cup capacity muffin tin, lightly greased
Preheat the oven 180°C fan bake.
Pastry: Roll out the pastry on a lightly floured bench until a little thinner. Stamp out 12 circles and line the tins. Chill until firm.
Custard: Put 2 tablespoons of the crème fraîche in a medium bowl and stir in the coffee until smooth and dissolved. Add the remaining ingredients and whisk everything together. Transfer to a jug and pour into the tart cases.
Bake for 20 minutes or until the custard is puffed and just set and the pastry is golden and crisp. The custard will deflate on cooling. Cool for 10 minutes, then remove to a cooling rack.
To serve: Top with toasted almonds and dust with icing sugar. Serve warm or at room temperature. Makes 12