Another from the Weight Watchers weekly circular, these looked so good and at only 2 smart points each I had to give them a go. So glad I did! They are rich and delicious and incredibly easy to make. I even screwed up a bit and used 1/2C fat free milk (not 1/4C low fat milk as the recipe called for), so I filled the tartlets to the brim and had a lot of filling left over (could have made more). I was worried they wouldn’t set up properly but they were fine, so I’ll probably do that again in the future. I also used 72% dark chocolate as opposed to the 60-69% specified in the recipe a bit more bitterness but also richness. Definitely a great dessert!
- 15 mini phyllo shell(s), thawed if frozen
- 1t salted butter (I used unsalted)
- 1⁄2t vanilla extract
- 1⁄8t sea salt, coarse variety (or to taste)
- 5T fat free whipped topping or aerosol whipped cream
- 1⁄2C fat free milk
- 3 1⁄2oz Ghirardelli Chocolate Twilight Delight Intense dark 72% cacao chocolate, chopped
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.