In a food processor, combine the almond flour, arrowroot, salt, and baking powder. Process until well combined and there are no longer lumps.
Remove the ghee from the fridge and pop out onto a cutting board. Cut into small cubes, about 1/4 inch big and add to the food processor. Pulse the food processor until it is broken apart into the flour mixture and you have an even and crumbly consistency.
Add in the egg and pulse 5-6 times, or until the dough starts to come together in a ball.
Add the cold water and using a spatula, stir in until just combined.
Transfer the dough onto a large sheet of parchment paper. Place the other sheet of parchment paper on top and using a rolling pin (or your hands) smooth out the dough so that it is in an even, thin layer, about 1/4 inch thin and large enough to cover 4 ramekins.
Transfer the parchment paper with the dough in the center to the fridge and let cool while you prepare the filling.