Mini Chocolate Tarts

about the recipe

Easy desserts will never go out of style, and these Mini Chocolate Tarts are pretty spectacular. They are decadent enough for a special occasion, but something even the most novice cook can prepare with confidence. With less than ten minutes of hands-on time, this is one you will turn to again and again.


– 1 package frozen phyllo shells – ½ cup chocolate chips white or milk chocolate – 1 tablespoon coconut oil – ¼ cup heavy cream – 1 teaspoon vanilla extract – ⅛ teaspoon salt – For Topping: Raspberries Strawberries, Flaky Salt

– Cook the phyllo shells according to package directions.

– Melt the chocolate chips and coconut oil in top of a double boiler or in a glass or metal bowl on top of a saucepan.

– Alternatively, you can heat the chocolate microwave-safe bowl in the microwave in 30-second intervals.

– Whisk in the heavy cream and cook for 1 more minute.

– Remove from heat and stir in the vanilla extract and salt.

– Fill the phyllo shells with the chocolate and top with the desired toppings. – Refrigerate for 90 minutes until solid.

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