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
60-69% dark chocolate
3½ oz, chopped (about 3/4 cup)
⅛ tsp, coarse variety (or to taste)
fat free whipped topping
5 Tbsp, or aerosol whipped cream
- 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.
- 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.