Combine almond flour, coconut flour, sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add ghee and pulse 10 times to combine and then process until mixture forms a dough.
Thinly, press dough on bottom and up sides of tart pan.
Place tart pan on top of a baking sheet. Bake for 12-15 minutes, or until just turning golden brown.
As soon as the crust comes out of the oven, sprinkle the chocolate over top. Let the chocolate sit for 3 minutes and then using the back of a spoon, spread melted chocolate evenly over crust and up the sides 1/2 way.
Cool for 15 minutes, then place tart crusts in the refrigerator.
Pour the coconut milk into a medium saucepan and bring to a simmer.
Combine yolks and sugar in the bowl of a standing mixture, whisk mixture on medium-high for 3 minutes until very thick.
Reduce speed to low and add arrowroot, mix well.
With mixer on low, slowly drizzle the hot coconut milk to the egg mixture.
After the coconut milk has all been added to the egg mixture, pour the coconut milk/egg mixture back into the saucepan and heat over low heat.
Whisk constantly until mixture forms a thick pudding.
Remove from the heat and stir in the vanilla, ghee, and almond extract.
Transfer your pastry cream into a large bowl. Place a piece of plastic wrap directly on the surface of the pastry cream (this will prevent it from forming a skin).
Chill pastry cream for about an hour.
Pour cooled pastry cream over the chocolate in the tart pan and spread evenly.
Chill tartlets filled with pastry cream in the refrigerator for at least 3 hours.
Top with mixed berries, chill until ready to serve