In a small bowl, beat together eggs, coffee and sugar.
In a small saucepan add milk and heat over medium high heat for 2 to 3 minutes, until milk is steaming and tiny bubbles appear around edge of saucepan.
Beat milk into eggs.
Strain egg mixture through sieve into a pitcher.
Carefully pour egg mixture into tart shells, filling evenly (not too full).
Sprinkle each tart with a little cinnamon.
Garnish with fresh cream on top with dust of coffee.
Leave in freezer for 30 minutes or until tarts are set.
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