For the almond pastry, put the flour, ground almonds, sugar and 1⁄4 tsp salt into a food processor and work for 5 seconds until mixed. Add the butter and pulse for about 10 seconds until the mixture forms fine crumbs. Tip into a bowl, add the egg yolks and almond extract and mix with a knife to make coarse crumbs (don’t do this in the machine or you’ll overwork it and make the pastry tough). Turn out on to the work surface and knead briefly by hand to a smooth, pliable ball. If it’s too sticky, work in a little more flour. Wrap in cling film and chill for at least 30 minutes until firm.
Brush six 9cm loose-bottomed tartlet tins with melted butter. Divide the ball of dough in half and work with one piece at a time. Roll it out on non-stick baking parchment until 3mm thick. Cut out three 13cm rounds using a plain pastry cutter or a small upturned saucer as a template. Ease each disc of pastry into the tins and press them on to the base and sides so the edges of the pastry come slightly above the top edge of the tins. Prick the bases with a fork so they do not puff up in the oven and set them on a baking sheet. Repeat with the rest of the pastry. Chill for at least 15 minutes until firm. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6.
Line the tartlets with small squares of buttered foil, pressing them well against the sides to hold up the dough during baking. Bake for 7-8 minutes until the pastry starts to brown. Remove the foil and continue baking for a further 3-4 minutes until they are golden brown. Let them cool in the tins, then turn them out to be sure they are loose. Replace them in the tins for support before adding the filling.
For the ganache, break the chocolate into a bowl. Bring the cream just to the boil, pour on to the chocolate and leave for 2-3 minutes, then stir until smooth. Chill without stirring for 8-12 minutes until the ganache is cool but still soft enough to pour, then pour a shallow layer into each tartlet to cover the base. Chill until set, then unmould the tartlets and let them come to room temperature for at least 30 minutes. (They can be kept covered, at room temperature, for up to 6 hours.)
To finish, warm the redcurrant jelly with 1 tbsp water and stir until smooth. Pick over the raspberries and pile them casually on top of the ganache. Spoon over a little of the warm glaze and decorate each tartlet with a tiny sprig of mint.