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Dark Chocolate and Sea Salt Tartlets

Dark Chocolate and Sea Salt Tartlets


  • 15 mini phyllo shells
  • 1/4 cup low-fat milk
  • 1 teaspoon salted butter
  • 3/4 cup chopped 60-69% dark chocolate
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon coarse sea salt
  • 5 tablespoons fat free whipped topping or aerosol whipped cream


  1. Preheat oven to 350 degrees.
  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.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 60 kcal cal., 3 g fat (3 g sat. fat), 7 g carb., 0.5 g fiber, 3 g sugar, 1 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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