Filled with salted almonds and sprinkled with fleur de sel.
Port Chocolate Caramel Pie
1 cup sugar
1/2 cup water
1/2 cup heavy cream
3 tablespoons port
2 tablespoons cold unsalted butter, cut into pieces
1 ounce dark chocolate
1 cup salted almonds
Fleur de sel for sprinkling
Combine the sugar and water in a saucepan and bring to boil (without stirring), wiping down sides with wet pastry brush to ensure no sugar crystal formation. Cook until a dark amber color, but be sure to not burn (it's a fine line). Remove from heat and SLOWLY stir in cream and port (it will splatter and steam up). Whisk in butter pieces until fully dissolved, and then pour mixture over chocolate pieces in a separate bowl, letting mixture sit 1-2 minutes to allow chocolate to melt, and then whisk until smooth. Let mixture cool (it will thicken during this process). Line pre-baked tart shells with one solid layer of crushed almonds, pour or pipe in filling, and then top with remaining crushed almonds. Sprinkle with fleur de sel. Refrigerate to set for at least 3 hours.
Adapted from: Martha Stewart's New Pies and Tarts