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1
Make the crust: Pulse flour, cocoa, sugar, and fleur de sel in a food processor until combined.
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2
Add butter; pulse until mixture resembles coarse meal.
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3
Add eggs, and process just until dough comes together.
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4
Pat dough into a disk.
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5
Wrap in plastic.
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6
Refrigerate until firm, about 1 hour.
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7
On a lightly floured surface, roll out dough 1/8 inch thick.
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8
Using a 3-inch round cookie cutter, cut 10 rounds from dough.
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9
Transfer remaining dough to a dusted baking sheet; refrigerate.
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10
Fit dough rounds into 10 round tartlet molds (each 2 1/4 inches in diameter).
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11
Trim excess dough flush with rims.
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12
(Refrigerate scraps.)
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13
Refrigerate or freeze shells until firm, about 30 minutes.
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14
Preheat oven to 350F.
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15
Pierce bottoms of shells all over with a fork.
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16
Bake until firm, about 12 minutes.
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17
Let cool completely in molds on a wire rack; unmold.
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18
Working in batches of 10 and using remaining dough (reroll scraps), repeat steps 2 and 3 to make 40 shells total.
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19
Make the filling: Combine sugar and the water in a small saucepan over medium-high heat, gently stirring occasionally, until sugar has dissolved.
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20
Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming.
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21
Let boil, swirling pan occasionally, until syrup is dark amber.
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22
Remove from heat.
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23
Carefully stir in cream and port (caramel will steam and spatter).
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24
Add butter and chocolate; stir until melted and smooth.
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25
Let cool until slightly thickened but still pourable, about 20 minutes.
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26
Cover bottoms of tart shells with chopped almonds (about 1 teaspoon per shell).
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27
Spoon filling into shells, almost to top.
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28
Sprinkle with almonds and fleur de sel.
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29
Refrigerate until ready to serve, 3 hours or up to 1 day.
