1) Collect in the mixer the spelled flour and the 0 flour; add the cold butter into small pieces and operate the appliance until the mixture is crumbs; add the almond flour, sugar and a pinch of salt, and knead the dough for a few more moments, finally add the lightly beaten egg. Transfer the dough on the work surface and knead it quickly with your hands and form a ball; wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.
2) Roll out the dough with a rolling pin on the lightly floured surface to a thickness of 1/2 cm: line a tart mold with a diameter of 24 cm with the dough, trim the edges (keep the excess dough aside for decorations) and prick the bottom with the prongs of a fork. Put in the fridge to firm up a bit. In the meantime, get some motifs from the shortcrust pastry leftovers (use cookie cutters or templates you designed on a cardboard) and fix them on a plate lined with a sheet of baking paper.
3) Cover the shortcrust pastry base with a wet and wrung sheet of parchment paper, and finally fill with dried legumes. Bake the pastry in the oven part and in the upper part bake the decorations, all at 180 degrees for 15 minutes. After this time, remove the decorations from the oven; remove the baking paper with the legumes and put the pastry back in the oven for another 10 minutes.
4) Jumbled up in a bowl the dry ingredients of the filling (coconut, almond flour, sugar and flour). Add the lightly beaten egg whites, then the melted butter and mix well with a whisk. Pour the coconut mixture in the shortcrust shell and cook for another 15 minutes, lowering the oven temperature to 160 °. Remove from the oven and let it cool completely.
5) You do the ganache. Bring the cream almost to the boil in a saucepan, remove from the heat and add the chopped chocolate; mix until the mixture is smooth, then pour it on the surface of the flan. Let it cool, then sprinkle with a sprinkling of dehydrated coconut. Let the ganache harden before garnishing with the pastry decorations (if you have little time you can put the tart for 30 minutes in the fridge).