Chocolate and coffee are assertive flavors that easily overwhelm delicate components like almond frangipane. When building multi-layered tarts, the namesake element should dominate by volume. Address balance three ways: make the subtle component substantial by filling shells two-thirds full rather than applying a thin layer; apply bold toppings with restraint using just 1-2 tablespoons of ganache as a gloss rather than a thick blanket; and brighten delicate flavors with citrus zest to help them assert against chocolate and coffee. The goal is ensuring each bite contains all elements without any single flavor dominating. Taste each component alone before assembly to gauge intensity.