Chocolate pate sucrée
Cream butter, icing sugar and salt
Mix in egg and vanilla
Add flour, cocoa and ground almonds
Wrap and chill 1 hour
Roll to 4 mm thick, line a 25 cm buttered tart tin, chill 30 mn
Blind bake at 170/180 fan 18-20 mn with weights, then 5-8 mn without
Chocolate wine custard filling
Gently heat port and sugar until sugar is dissolved (do not boil)
Remove from heat and cool 10 mn
Whisk eggs separately then gently whisk them in the chocolate mixture
Sift in flour, salt and cinnamon
Strain for a smooth custard and pour into the pie shell
Bake at 160° fan for 30-35 mn. Edges set centre with a gentle wobble
Cool completely then chill for 2 hours before slicing
Optional : chocolate shaves, cocoa powder, whipped cream