Dark Chocolate & Sea Salt Tartlets

By jenncrose

Ingredients

• 15 item(s) mini phyllo shell(s), thawed if frozen
• 1 ⁄4cup(s) low-fat milk
• 1 tsp salted butter
• 3 1⁄2oz 60-69% dark chocolate, chopped (about 3/4 cup)
• 1 ⁄2tsp vanilla extract
• 1 ⁄8tsp sea salt, coarse variety (or to taste)
• 5 Tbsp fat free whipped topping, or aerosol whipped cream

Details

Servings 1
Adapted from cmx.weightwatchers.com

Preparation

Step 1

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.

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.