Combine the threes flour in a bowl, keeping aside the 4 tablespoons of almond flour, you'll need them later. Add a generous pinch of salt and the diced butter. Mix all the ingredients with your fingertips.
Pour in the cold water and knead until you get a smooth and homogeneous dough.
Divide the dough into 8 parts and roll them out in 3 mm thick, 15 cm wide disks.
Arrange the disks on baking sheets lined with parchment paper, prick them with a fork and sprinkle with almond flour.
For the filling
Wash the kale leaves, pat them dry and discard any hard part. Slice them thinly.
In a frying pan lightly brown the garlic and chopped chilli in olive oil. Remove the garlic, add the kale and cook for a few minutes, stirring with a wooden spoon.
Keep cooking for 10-15 minutes, adding occasionally a drop of water. Cover with a lid if the kale gets too try.
Remove from the heat and add the ricotta. Stir to mix. Season with salt and let it cool down.
Meanwhile heat oven to 180°C.
Assemble the tartlets
Arrange one or two tablespoons of filling on each disk, taking care to leave a few empty centimeters all around, then fold the edges toward the centre to prevent the filling from coming out while baking.
Decorate with some almonds slivers and bake 25-30 minutes, or until golden.