To make the pastry crust:

Cup of Yum
1. In a large bowl, combine the flour, powdered sugar, almond flour, and salt.
2. Quickly cut in the cold butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea and the dough has a crumbly texture.
3. Mix in the eggs to bring the dough together until smooth.
4. Form the dough into a disc, wrap in plastic, and refrigerate until chilled, about 1 hour or up to two days.
5. Grease 24 tartlet cavities with butter.
6. On a lightly floured surface or between two sheets of wax paper, roll the refrigerated dough into an even, thin circle about 1/8 inch (3 millimeters) thick.
7. Cut out circles of dough using a cutter slightly larger than the width of the tartlet pans.
8. Press each circle into the prepared pan. Bring together the scraps of dough and roll out again, then cut if needed to make more circles.
9. Place the prepared tartlet pans in the refrigerator for 30 minutes.
10. Preheat oven to 325˚F (160˚C).
11. Cover each circle of dough in the pan with parchment and add pie weights or uncooked rice. Bake in the preheated oven until set and lightly golden, 12-15 minutes.
12. Remove from the oven and set aside for a few minutes before carefully removing the pie weights. Cool to room temperature before filling.

To make the Chocolate Orange Ganache:

1. Pour the cream into small saucepan over medium heat. Right before coming to a boil, remove from heat and add the dark chocolate. Allow to rest for 30 seconds to 1 minute before whisking until smooth.
2. Stir in the orange zest, followed by the diced butter until melted and glossy.
3. Divide the ganache among the cooled pastry crusts with a piping bag or a large spoon.
4. Refrigerate the tartlets until chilled, 2 hours to overnight, before serving.