This gelatin was formed in a turkey-shaped mold, similar to one by Nordic Ware, but any five-cup mold will work. If you prefer, you can prepare two smaller gelatins by dividing the layers between two three-cup molds.
The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is perfect complement to the abundance of sweet, plump blueberries scattered over the top. The tart is best served soon after it's assembled, but it's so delicious that it's unlikely that there will be a crumb left over.