Step 1 For the crust, mix together all of the ingredients until a crumbly dough forms.
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Step 1 For the crust, mix together all of the ingredients until a crumbly dough forms.
Step 2Divide in half and press into two 10 cm/ 4” mini tart pans.
Step 3 For the filling, bring the coconut cream to a low simmer and add in the espresso powder. Stir until the powder has dissolved and transfer to a bowl.
Step 4Add the remaining ingredients to the bowl and mix until smooth, divide the mixture between the two tart pans.
Step 5Transfer to the refrigerator and chill and firm up for at least one hour before serving. Optionally, top with a few coffee beans.
Step 6Store refrigerated for up to 5 days. Just before serving, leave for 5-10 minutes at room temperature for easy cutting.