Add almonds, rye flour, all-purpose flour, sugar, and salt to a food processor or bowl. Pulse until it is fairly smooth. You will want to break up the almonds.
To this add in the cubed butter. If you are using a food processor, pulse it a few times to break up the butter into pea-sized chunks. You can also use a pastry cutter to break it up. Just make sure and work quickly so the butter won't soften.
Next, add in the egg yolk, almond extract, and ice water. Pulse or mix only until it comes together.
Wrap this and place it in the fridge for at least 2 hours to chill. This can also be made the day before and chilled.
Once it is chilled, time to form the tart. Lightly flour a surface and roll the tart dough into a rectangle large enough to fit the pan you are using. If you are using a circle pan, remember to roll it to a circle shape.
Gently move it to the tart pan and press it into place. Chill this shell for about 30 minutes, then bake at 375 degrees for about 15-20 minutes until it is golden brown. This tart shell can also be made in advance.
Let the tart shell cool before making the filling.
Heat heavy cream to just below a boil over medium heat. Place your chopped chocolate or chocolate chips in a medium-sized bowl. Pour the heated cream over the chocolate. Allow this to sit like this without stirring for about 2-3 minutes. The mix until well blended. This will take a little time, so don't stress if it all doesn't melt within a few seconds. If you need to, you can always throw it in the microwave for 30 seconds. Pour in your almond flavoring and mix well. Pour the ganache immediately into your baked tart shell. Smooth the top.Place the tart in the fridge for about 3-5 minutes to set slightly. Sprinkle the top with the toasted coconut and chopped almonds. Return to the fridge to finish setting. Slice and serve. This tart will hold well, wrapped and in the fridge, for up to 5 days!Now, sit back and enjoy. You deserve it!