Port Caramel Chocolate Tartlets

Name: Port Caramel Chocolate Tartlets
Yield: Makes 40
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 1/2 cup unsweetened Dutch-process cocoa powder; 1/2 cup sugar; 3/4 teaspoon fleur de sel, or other sea salt; 1/2 cup (1 stick) cold unsalted butter, cut into small pieces; 3 large eggs, lightly beaten; 1 cup sugar; 1/2 cup water; 1/2 cup heavy cream; 3 tablespoons ruby or tawny port; 2 tablespoons cold unsalted butter, cut into small pieces; 1 ounce dark chocolate (preferably 70 percent cacao), finely chopped; 1 cup salted Marcona almonds (or blanched, roasted, salted almonds), finely chopped; Fleur de sel, or other sea salt, for sprinkling

January 24, 2012

Chocolate and caramel are enhanced with port wine, Spanish Marcona almonds, and fleur de sel, a delicate sea salt, for ultra-rich miniature tarts that are wonderfully unctuous, like fine truffles. The large yield of this recipe makes it perfect for parties; just don’t expect to have any left over. These tartlets have a tendency to disappear rather quickly.

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