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Special equipment: Food Processor 9-inch fluted tart pan with removable bottom
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Prepare the crust: In processor bowl, combine almonds, sugar, vanilla and almond extracts.
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Proceed till very fine.
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Add in the flour and salt; pulse unit well mixed.
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Cut butter into 10 to 12 pcs and distribute over flour mix.
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Process till mix resembles coarse meal.
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Sprinkle in water and pulse till mix starts to create a dough.
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Turn out onto a sheet of plastic wrap and push together into a flat patty.
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Chill 30 min or possibly till hard sufficient to roll.
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Roll dough, between two pcs of plastic wrap, into a circle about 11 inches in diameter and 1/8-inch thick.
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Peel off top sheet of plastic.
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Use bottom sheet to lift pastry and invert it into tart pan.
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Line pan as much as possible using the plastic still attached to pastry, as an aid, easing dough into corners without stretching.
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Peel plastic from dough.
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If dough is too soft and plastic will not peel, place in freezer of refrigerator for a few min before peeling.
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Healthy pinch dough off at upper rim of pan.
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Patch the dough as needed with pinched off bits of dough.
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Reinforce sides, strengthen corners and neaten up rim of crust, making everything as even as possible.
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Refrigerateat least one hour.
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Position rack in lower third of oven; preheat to 400 degrees.
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Prick bottom of pastry shell all over with a fork.
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Bake 15 to 20 min till golden Check after 6 to 8 min; if bottom has puffed up, prick again with a fork or possibly skewer to deflate.
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While still warm, press the bottom of the pan gently just sufficient to release the edges of the crust from the pan.
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Leave crust in pan.
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Cold on a rack.
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Cold completely before filling.
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Make the filling: Simmer jelly with sugar 2 to 3 min till thickened.
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Brush bottom of cooled pastry shell with just sufficient warm jelly to coat thinly, reserving the rest.
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In a small saucepan, bring cream to a simmer.
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Place minced chocolate and butter, cut into small pcs, in a medium sized bowl.
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Pour warm cream over chocolate.
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Let stand one minute.
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Stir gently without whisking or possibly beating till chocolate is completely melted and smooth.
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Don't reheat; if chocolate is not completely melted, set the mix aside for a few min then stir again.
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Pour mix into tart shell.
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Chill till hard.
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Arrange berries over chocolate, starting around the edge and working toward the center, leaving a tiny bit of space between each berry so which some chocolate is visible.
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Reheat the red currant jelly and dab each berry lightly to give it a little shine-don't overdo-no need to use up all of the jelly.
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Remove tart rim and place tart on serving dish.
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Decorate the edge or possibly center of the tart with chocolate shavings.
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Chill tart till 30-60 min before serving.
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To serve, us a very fine sieve or possibly tea strainer to dust powdered sugar over berries and shavings, like a very light snowfall.
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To make chocolate shavings: Scrape a sharp knife blade across the flat side of a bar of bittersweet chocolate.
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The shavings will be very fine and very fragile; don't touch them with your fingers or possibly they will heat!
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Transfer shavings on the knife blade.
