Dark chocolate and sea salt tartlets
3
Points®
Temps total: 28 min • Préparation: 10 min • Cuisson: 5 min • Portions: 15 • Difficulté: Facile
Just a touch of sea salt seems to bring out the best in dark chocolate desserts. These mini tarts won’t disappoint – perfect for chocoholics!
Ingrédients
Mini phyllo shells
15 item(s), thawed if frozen
1% low fat milk
¼ cup(s)
Salted butter
1 tsp(s)
60-69% dark chocolate
3½ oz, chopped (about 3/4 cup)
Vanilla extract
½ tsp(s)
Sea salt
⅛ tsp(s), coarse variety (or to taste)
Fat free whipped topping
5 tbsp(s), or aerosol whipped cream
Instructions
1
Preheat oven to 350ºF.
2
Place phyllo shells on a sheet pan and bake until lightly crisp, about 5 minutes.
3
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.
4
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. Yields 1 tartlet per serving.
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