PORT-CARAMEL CHOCOLATE TARTLETS

Port-Caramel Chocolate Tartlets image

Marcona almonds are grown in Spain and known for their buttery flavor. Fleur de sel is a French sea salt, but another good-quality coarse salt can be used in its place.

Yield Makes forty 2 1/4-inch tartlets

Number Of Ingredients 13

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Ingredients

2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup unsweetened cocoa powder
1/2 cup sugar
3/4 teaspoon fleur de sel
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3 large eggs, lightly beaten
1 cup sugar
1/2 cup heavy cream
3 tablespoons ruby or tawny port
2 tablespoons cold unsalted butter, cut into small pieces
1 ounce bittersweet chocolate (preferably 70 percent cacao), chopped
1 cup salted Marcona almonds (or roasted salted blanched almonds), finely chopped
Fleur de sel, for sprinkling

Steps:

Make the tart shells: Process the flour, cocoa, sugar, and fleur de sel in a food processor until combined. Add the butter; pulse until the mixture resembles coarse meal. With the processor running, add the eggs; process just until the dough comes together (do not overmix).
Turn out the dough onto a clean work surface; pat together. Wrap in plastic wrap. Refrigerate until firm, about 30 minutes.
On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 3-inch round cookie cutter, cut 10 rounds from the dough. Transfer the remaining dough to a flour-dusted baking sheet; refrigerate.
Fit the dough rounds into 10 round tartlet molds (each 2 1/4 inches in diameter). Trim the edges of the dough flush with the top edges of the molds. (Refrigerate the scraps.) Refrigerate the shells until cold, 30 minutes.
Preheat the oven to 350°F. Prick the bottoms of the shells all over with a fork. Bake until firm, about 12 minutes. Let cool completely in molds on a wire rack; unmold.
Working in batches of 10 and using the remaining dough (reroll scraps), repeat steps 3, 4, and 5 to make 40 shells total.
Make the caramel filling: Heat the sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring occasionally, gently, until the sugar has dissolved. Continue to cook, without stirring, until the syrup comes to a boil, occasionally washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Let boil, swirling the pan occasionally, until the syrup is dark amber. Remove from heat.
Carefully stir in the cream and port (the caramel will steam and spatter). Add the butter and chocolate; stir until melted and mixture is smooth. Let cool until slightly thickened but still pourable, about 20 minutes.
Cover the bottoms of the tart shells with almonds (about 1 teaspoon per shell). Spoon caramel filling into the shells, filling each almost to the top. Sprinkle with almonds and fleur de sel. Refrigerate until ready to serve, up to 3 hours.