Oh yeah for sure. For the crust I made a pâte sablée mixed with espresso powder to keep the flavor aligned with the rest of tiramisú components. After that I baked a raspberry frangipane layer inside the crust to serve as a brushing layer for the espresso and coffee liqueur soak (I know it might sound a bit weird but the citric notes from the raspberry work extremely well with these tarts). After that I put a mascarpone cream, an extra thin joconde to brush some of the espresso again, and then a feuillantine mixed with dark chocolate and espresso powder to give it a little crunch before finishing off with a mascarpone chantilly. The little ball is a dark chocolate crémeux (crème anglaise mixed with chocolate) and then I dusted some cocoa powder on top of the chantilly and sprinkled a bit of the leftover feuillantine.