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1
Make the tart shells: Process the flour, cocoa, sugar, and fleur de sel in a food processor until combined.
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2
Add the butter; pulse until the mixture resembles coarse meal.
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3
With the processor running, add the eggs; process just until the dough comes together (do not overmix).
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4
Turn out the dough onto a clean work surface; pat together.
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5
Wrap in plastic wrap.
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6
Refrigerate until firm, about 30 minutes.
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7
On a lightly floured work surface, roll out the dough to 1/8 inch thick.
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8
Using a 3-inch round cookie cutter, cut 10 rounds from the dough.
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9
Transfer the remaining dough to a flour-dusted baking sheet; refrigerate.
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10
Fit the dough rounds into 10 round tartlet molds (each 2 1/4 inches in diameter).
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11
Trim the edges of the dough flush with the top edges of the molds.
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12
(Refrigerate the scraps.)
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13
Refrigerate the shells until cold, 30 minutes.
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14
Preheat the oven to 350F.
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15
Prick the bottoms of the 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 the remaining dough (reroll scraps), repeat steps 3, 4, and 5 to make 40 shells total.
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19
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.
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20
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.
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21
Let boil, swirling the pan occasionally, until the syrup is dark amber.
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22
Remove from heat.
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23
Carefully stir in the cream and port (the caramel will steam and spatter).
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24
Add the butter and chocolate; stir until melted and mixture is smooth.
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25
Let cool until slightly thickened but still pourable, about 20 minutes.
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26
Cover the bottoms of the tart shells with almonds (about 1 teaspoon per shell).
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27
Spoon caramel filling into the shells, filling each almost to the top.
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28
Sprinkle with almonds and fleur de sel.
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29
Refrigerate until ready to serve, up to 3 hours.
