1/4 cup low fat milk
1 tsp. butter
3 1/2 oz. 60-69% dark chocolate, chopped (about 3/4 cup)
1/2 tsp. vanilla
1/8 tsp. coarse sea salt (or to taste) - optional
5 Tbsp. fat-free whipped topping or whipped cream
Preheat oven to 350 degrees. Place phyllo shells on a sheet pan or in mini-muffin pan and heat 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 if you wish. Chill until filling sets, about 10 minutes. Top each tart with 1 tsp. whipped cream before serving.
3 1/2 oz. 60-69% dark chocolate, chopped (about 3/4 cup)
1/2 tsp. vanilla
1/8 tsp. coarse sea salt (or to taste) - optional
5 Tbsp. fat-free whipped topping or whipped cream
Preheat oven to 350 degrees. Place phyllo shells on a sheet pan or in mini-muffin pan and heat 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 if you wish. Chill until filling sets, about 10 minutes. Top each tart with 1 tsp. whipped cream before serving.
For a unique dessert, on a small plate, serve one of these tarts, another phyllo shell filled with lemon curd, and a Pecan Pie Cookie which is also in a phyllo shell.
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