Delicate Coconut Chocolate Tartlets with Ganache

In a mixing bowl, combine all the dry ingredients: all-purpose flour, almond flour, and powdered sugar with cold, cubed unsalted butter.

Mix until the mixture forms a crumbly texture. Then, add the egg and stir until the dough is smooth and uniform.

Roll the dough out between two sheets of parchment paper to a thickness of 1.5 to 2 millimeters. Chill it in the refrigerator for at least 5 hours.

Once chilled, cut out strips for the tartlet sides and circles for the bases. Place them in tartlet molds.

Bake in a preheated oven at 150°C (300°F) for about 12-15 minutes. Let them cool before removing from the molds.

If desired, brush the tartlet shells with egg yolk and bake for an additional 5 minutes to achieve a glossy finish.

Begin by beating the egg with the granulated sugar until the mixture is light and fluffy.

In a separate bowl, mix all the dry ingredients: all-purpose flour, almond flour, coconut flour, dry coconut milk, and baking powder. Stir well to combine.

Gradually fold the dry mixture into the egg mixture using a spatula and spread it on a baking mat to a thickness of about 0.5 centimeters.

Bake at 180°C (350°F) until golden brown, around 10-12 minutes. Allow to cool before cutting out circles to fit the tartlet bases.

In a tall mixing cup, combine the heavy cream, dark chocolate, and milk chocolate. Using a microwave, heat the mixture in short bursts, stirring in between until melted and smooth.

Blend with an immersion blender until fully combined, then let it cool to room temperature.