<b>Make the dough:</b> In a medium bowl (not your stand mixer!), sift together your dry ingredients (flour, powdered sugar, almond flour, and salt).

Add your very cold butter cubes and rub the mixture between your hands until it becomes a sand-like consistency.  Move as quickly as you can so the butter doesn't get too melty.

Add the beaten egg into the mixture and mix with your hands just until the dough comes together.
Knead with the palm of your hand for a minute or two (do not over-knead and do not use mixer), just until the dough becomes smooth.

If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness (very thin, less than 1/10th of an inch) between two silicone baking mats.

Place the dough in the freezer for 15 minutes (still between the two baking mats).

Take the dough out from the freezer, remove the top silicone mat and put it on a baking sheet.  Cut out rough circles a bit bigger than your tart cases (leaving enough dough to go up the sides plus some extra).  Gently move the dough into the tart case (I used my scraper tool to help).

If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. It's extremely important to work with a dough that's cold enough to be handle easily (not sticky), but not so cold it breaks easily.

Press the dough into each tart case, making sure to get it into the cracks and crevices.  Work it all the way up the sides and leave a little extra (you'll cut it off later).

Put the tart cases on the baking sheet and put in the freezer for 1 hour.

Pre-heat oven to 160C / 320F.  After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife so they have clean edges (see pics).

Bake for 20-30 minutes, until golden brown and starting to set.  Let them cool on the sheet or a cooling rack before filling.

<b>Make the ganache filling & assemble:</b> Chop the caramelized white chocolate into small-ish pieces and set aside in a bowl.

Brew the fresh coffee and mix it with cream.  Heat the mixture in a small saucepan over medium (or medium-low) heat until JUST simmering.

Pour warm cream coffee mixture over chocolate OR just throw the chocolate in with the crema mixture and gently whisk together.  You can even take it off the burner to do this, the heat of the liquid will be enough.

Once the tart shells are cooled to room temperature, pour the warm ganache into the tart shells. Smooth the top with an offset spatula if needed.  I kept the pastry shells in the tart cases to make for easier movement without fear of them falling apart.

Chill in the fridge for minimum 4 hours before serving or decorating with whipped cream.  You can wait an hour or two into chilling and then sprinkle a bit of flaky sea salt on top, to balance the sweetness of the filling.