Ingredients;
Serves 15, 1 tartlet per serving
15 mini phyllo shells, thawed
1/4 C low-fat milk
1 tsp salted butter
3 1/2 oz. dark chocolate, chopped (about 3/4 C)
1/2 tsp vanilla extract
1/8 tsp sea salt
5 Tbsp fat free whipped topping, or aerosol whipped cream
Directions:
Preheat oven to 350 F degrees.
Place phyllo shells on a baking pan and bake for 5 minutes, or until lightly crisp.
In a small saucepan, over high heat, heat milk and butter. Stir occasionally, until milk boils and butter melts.
Reduce heat to low. Stir in chocolate and vanilla extract until combined.
Let mixture cool slightly, about 2 to 3 minutes.
Divide among cooked phyllo shells.
Sprinkle tarts with sea salt and chill until filling sets, about 10 minutes.
Top with 1 tsp whipped cream before serving.
