Dark chocolate and sea salt tartlets

2 Points

Prep Time: 0:10 Cook Time: 0:05 Total Time: 0:28 Difficulty: Easy Servings: 15 Source:

Ingredients

15 item mini phyllo shells, thawed if frozen

1/4 cup(s) low-fat milk

1 tsp salted butter

3 1/2 oz 60-69% dark chocolate, chopped (about 3/4 cup)

1/2 tsp vanilla extract

1/8 tsp sea salt, coarse variety (or to taste)

5 Tbsp fat free whipped cream

Directions

Preheat oven to 350ºF.

Place phyllo shells on a sheet pan and bake until lightly crisp, about 5 minutes.

Meanwhile, in a small saucepan over high heat, heat milk and butter, stirring occasionally, until milk boils and butter melts. Reduce heat to low; stir in chocolate and vanilla extract until combined.

Let chocolate mixture cool slightly, about 2 to 3 minutes; evenly divide among cooked phyllo shells. Sprinkle tarts with sea salt; chill until filling sets, about 10 minutes. Top each tart with 1 teaspoon whipped cream before serving.

Notes

This recipe is easily doubled to feed a crowd. If you’re not a sweet and salty fan, you can just omit the sea salt from the recipe.

Nutrition

2 smart points