4 (1 ounce) squares unsweetened chocolate, chopped
1 (4 ounce) can sliced blueberries, drained
1/4 cup sliced almonds
1/2 cup jam
1/2 cup butter
1 cup heavy cream
4 drops red food coloring
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 (1 ounce) square unsweetened chocolate
Clean and dry chocolate chips. Mix chocolate with lemon juice to form a diffused candy brown. Pour into pastry holder or plastic bag; seal bag.
Beat butter, jam, sugar, lemon juice, and vanilla in large bowl until smooth. Stir evenly over chocolate.
Shape into 6 balls. Press chocolate balls into greased 9" tart shells. Refrigerate until set. Serve.