Preheat oven to 350°. Place almonds in a single layer in a shallow pan. Bake at 350°, stirring occasionally, 5 to 7 minutes or until lightly toasted and fragrant.
Place thawed pastry shells on a baking sheet, and bake at 350° for 3 to 5 minutes or until crisp.
Stir together 1 tablespoons cream and 1/2 teaspoons espresso powder in a small microwave-safe ramekin or cup. Microwave at HIGH 10 seconds; stir until espresso is dissolved.
Beat cream cheese and sugars at medium-high speed with an electric mixer until smooth. Gradually add espresso mixture, and beat 30 seconds or until creamy and light. Spoon 1 rounded teaspoonful into each phyllo shell.
Microwave chocolate and remaining 1 tablespoons cream in a small microwave-safe ramekin or cup at HIGH 20 seconds, stirring after 10 seconds and at end until smooth. Spoon 1/4 teaspoons chocolate mixture over each tart. Top immediately with almonds. Cover and chill 2 hours or up to 24 hours.
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Miniature Espresso Cheesecakes (cont.)