To make the brioche, add the two flours, the sugar, salt and yeast to a large bowl and whisk to combine.

Add the milk and eggs and using an electric stand mixer knead for about 10-15 minutes or until the dough is smooth, elastic and no longer sticking to the sides of the bowl.

Add the diced butter and continue mixing until fully combined.

Once the butter has been incorporated into the dough, continue kneading until the dough is smooth and silky.

Tip the dough out onto your work surface and form into a ball. Place the dough into a lightly greased bowl and cover with clingfilm.

Allow the dough to rest at room temperature for 30 minutes before moving to the fridge and chilling overnight.

For the coffee custard, place the milk and cream into a large saucepan along with the ground coffee and bring to a simmer.

Once at temperature, turn off the heat, cover and set aside for about an hour to infuse the flavour of the coffee.

After an hour, bring the milk mixture back to a simmer then pour through a fine mesh sieve to strain out the ground coffee.

In a large bowl, whisk together the egg, yolks, sugar and cornflour.

Pour the strained milk mixture onto the egg mixture, whisking as you pour to prevent the eggs from scrambling.

Pour the custard mixture back into the saucepan and place over medium heat, whisking constantly until the mixture bubbles and thickens.

Scrape the custard into a bowl, add the butter and mix until combined. Cover with clingfilm and refrigerate until needed.

To assemble the brioche, remove the dough from the fridge and tip out onto a lightly floured work surface.

Press flat and divide into 8 equally sized pieces. Form each piece into a neat round and roll out into an 11cm circle.

Lightly grease eight 10cm loose bottomed tart tins and use the discs of brioche to line the tart tin.

Cover lightly with clingfilm and set aside until the brioche has doubled in size, about 2 hours.

While the brioche is rising, make the crumb topping by adding the flour, sugar, spices and salt to a mixing bowl and whisk to combine.

Melt the butter and pour it into the flour mixture, stirring to combine.

Refrigerate until the brioche has finished proofing.

Preheat the oven to 190ºC (170ºC Fan).

Remove the custard from the fridge and beat until smooth.

Gently reinforce the depression in the middle of the brioche tarts, brush the outside with egg wash and spoon or pipe the custard into the middle.

Sprinkle the crumb around the outside of the brioche.

Bake for about 20-25 minutes or until golden brown.

Once removed from the oven, the custard will puff up but will sink lightly as it cools.

Scatter the grated chocolate over the custard.