These Mini Dark Chocolate and Sea Salts Tarts have a buttery shortbread crust that’s filled with a rich and decadent truffle-like filling and topped with sea salt!


mini phyllo shell(s)

15 item(s), thawed if frozen

low-fat milk

¼ cup(s)

salted butter

1 tsp

60-69% dark chocolate

3½ oz, chopped (about 3/4 cup)

vanilla extract

½ tsp

sea salt

⅛ tsp, coarse variety (or to taste)

fat free whipped topping

5 Tbsp, or aerosol whipped cream


  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.
  5. Yields 1 tartlet per serving.


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.

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