Preheat the oven to 160° C w/ fan.
Crumble the spekulatius as fine as possible with a rolling pin in a sealable freezer bag.
Melt the butter & mix w/ the speculatius mess.
Distribute the mess in a tart form & press slightly.
Bake in the preheated oven for about 15 min.
Let it cool completely.
In the meantime: Drain the morello cherries & remove all remaning pits.
Mix morello juice, red wine & icing sugar & bring to a boil.
Dump in the morello cherries ... & bring the mess to a boil.
Add the cornstarch-water mix & let it thicken.
Let the morello mess cool down completely.
In the meantime: Prepare the vanilla custard along to the instruction on the packet & let it cool down.
As soon as the spekulatius shell is at room temperature: Melt the chocolate in a bain marie.
Distribute the chocolate over the shell & let it cool in the fridge.
Roast the almond flakes in a pan - if you don't happen to have some leftovers from your last roasting adventure.
As soon as the chocolate seal is hard & the morello mess is cold & the vanilla custard is also cold: Distribute the vanilla custard in the shell.
Add the morello mess.
Finish w/ roasted almond flakes on top.