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In these petite sweets, the gooey chocolate-caramel filling is spiked with port and mixed with roasted Marcona almonds. Fleur de sel -- a delicate sea salt -- is a surprise addition that highlights and intensifies the flavors of the chocolate and the caramel.

Source: Martha Stewart Living, February 2005
Yield

Ingredients

For the tart shells

For the filling

Directions

Cook's Notes

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.

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