In a food processor, combine the flour, almonds, powdered sugar and salt and process until nuts are ground.

Add butter; pulse until mixture resembles corn meal.

Slowly blend in 2 teaspoons of water until mixture begins to clump.

Gather mixture into a ball in your hands, then press dough over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 30 minutes or until firm.

Preheat oven to 375 degrees. Bake crust for 15 minutes or until golden brown, shielding edges with pie shields or aluminum foil if browning too quickly. Cool on a wire rack.

In a medium saucepan, bring 1/4 cup whipping cream to a simmer. Reduce heat to low, add white chocolate and stir until melted. Remove from heat and stir in gelatin mixture. Stir in lime zest.

Transfer to a mixing bowl and refrigerate 35 to 40 minutes or until cold and just beginning to thicken.

In a mixing bowl, beat the sugar, sour cream, and remaining 1/2 cup whipping cream with an electric mixer to medium-stiff peaks. Fold whipped cream mixture into chilled white chocolate mixture; spread evenly over crust. Cover and refrigerate at least 3 hours or until set.

Before serving, arrange sliced berries decoratively on top.

In a small saucepan or bowl in the microwave, melt jelly over low heat and brush over top of berries.