Coffee Crème Praline Tarts

1. 1

   Preheat oven to 400u00b0F. Lightly grease 4 tart pans (4 inches each).

2. 2

   Roll out tart dough then use to line tart pans. Trim edges and chill for 10 mins. Cover with parchment paper and fill with pie weights. Blind bake for 10 mins. Remove paper and weights. Bake for another 10 mins.

3. 3

   To make the creme patissiere, whisk egg yolks and 1/4 cup sugar until pale and creamy. Sift in cornstarch and flour and mix until combined. Bring milk, remaining sugar, coffee and vanilla to a boil. Strain over egg mixture, whisking constantly. Transfer to a clean saucepan and cook for 2 mins, stirring, until mixture coats the back of a spoon. Transfer to a bowl, cover surface with plastic wrap and let cool.

4. 4

   Meanwhile, to make the praline, sprinkle almonds on a tray lined with parchment paper. Bring sugar and 1/4 cup water to a boil. Reduce heat and simmer, without stirring, for 10-12 mins, until caramelized. Pour over almonds. Let cool then chop.

5. 5

   Spoon creme patissiere into tarts. Sprinkle with praline. Serve immediately.

* Per serving · 4 servings · Values may vary.