Dark Chocolate and Sea Salt Tartlets

Yield :

Ingredients :

• 15 item(s) mini phyllo shell(s), 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 topping, or aerosol whipped cream   

Preparation :

• 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.

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.