These mini chocolate tarts make for the perfect afternoon baking project. Here, we use the microwave to melt chocolate and coconut milk into a simple ganache filling. Top it off with a ripe raspberry or switch up fruit for variety. 

EatingWell Magazine, January/February 2022

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Credit: Greg DuPree

Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Servings:
15
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F.

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  • Arrange phyllo cups on a large rimmed baking sheet. Bake until crisp, 3 to 5 minutes.

  • Meanwhile, place chocolate chips and coconut milk in a medium microwave-safe bowl. Microwave on Medium for 1 minute 15 seconds. Add salt and stir until smooth.

  • Fill each phyllo cup with the chocolate mixture and garnish with fruit, if desired. Refrigerate until firm, about 1 hour.

To make ahead:

Refrigerate, ungarnished, for up to 3 days; add fruit just before serving.

Nutrition Facts

1 tart
52 calories; carbohydrates 5g; dietary fiber 1g; sugars 2g; added sugar 2g; fat 4g; saturated fat 2g; sodium 20mg; potassium 52mg.
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