Recipe
Dessert
Molten Chocolate and Fresh Raspberry Mini Phyllo Tarts
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. fat-free half-and-half | ||
| 3 tbsp. chocolate chunks or chips | ||
| ⅛ tsp. vanilla extract | ||
| ¼ tsp. agave syrup | ||
| instant coffee | ||
| 15 Athens mini fillo shells (1 box) | ||
| 15 fresh raspberries | ||
| Mint leaves, for garnish |
Directions
- Preheat oven to 350 degrees.
- In a small microwavable bowl, combine half-and-half, chocolate, vanilla, agave syrup and instant coffee. Microwave for 2 minutes on 50% power, stopping every 20 seconds to stir the chocolate mixture. It is important not to boil or overheat the chocolate. The chocolate should be melted into the half-and-half and be slightly warm, not hot.
- Before filling shells, place the shells on a baking sheet and bake in preheated 350-degree oven for 3 to 5 minutes for added crispness. Fill each shell half-full with melted chocolate mixture.
- Top each with a fresh raspberry and garnish with mint. Serve immediately.
Recipe Source:
www.athensfoods.com.