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.

　　

Ingredients

Makes forty 2 1/4-inch tartlets

　　

For the Tart Shells

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

　　

For the Filling

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

　　

Step 1

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).

　　

Step 2

Turn out the dough onto a clean work surface; pat together. Wrap in plastic wrap. Refrigerate until firm, about 30 minutes.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

Working in batches of 10 and using the remaining dough (reroll scraps), repeat steps 3, 4, and 5 to make 40 shells total.

　　

Step 7

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.

　　

Step 8

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.

　　

Step 9

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.