On a lightly floured work surface, roll out sweet pastry into a 3mm thick sheet. Line tart moulds and neaten top edges.
Sprinkle one tablespoon for chocolate bites in the bottom of the pastry case and using a teaspoon, place some almond crème in each tart shell until about one-quarter fill. Bake in a preheated oven set at 200®C for about 15 minutes, or until slightly golden brown in colour. Remove from oven and leave to cool. Tip out cooled pastry shells and fill with caramelised walnut topping. Set aside to cool.
Almond Creme Filling
In a mixing bowl, beat butter and sugar with a wooden spoon until light and creamy. Beat in th egg gradually to avoid curdling, until incorporated. Add ground almonds, flour and almond essence. Mix for a few minutes to achieve a smooth cream-like consistency. Set aside.
In a heavy-based saucepan, bring water and sugar to the boil until light golden brown colour. Remove sugar from heat and stir in cream. Return to heat and simmer for a few minutes, stirring to get rid of any lumps. Remove from heat and stir in butter. Keep at room temperature until required.
Caramelised Walnut Topping
Prepare while tart shells are almost ready. Place a non stick fry pan over medium heat and caramelise sugar without adding any water. Do this by gently stirring the sugar to prevent it from catching and burning on the bottom of the pan. As soon as sugar is a light amber colour, immediately remove the pan from heat and gradually add the cream, stirring all the time until caramel is smooth and creamy. Stir in walnuts and use immediately.
Whip cream and vanilla to medium peaks.
Melt chocolate and pipe a thin line on non stick baking paper. Refrigerate to harden.
Spoon or squirt some of the toffee sauce onto serving plates in the shape of a circle, then place an almond walnut tart on top. Top the cold tart with a quenelle / scoop of freshly whipped cream and place a chocolate stick.