Molten Chocolate and Fresh Raspberry Mini Phyllo Tarts


Molten Chocolate and Fresh Raspberry Mini Phyllo Tarts

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    Servings and Ingredients

    Serves 15
    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


    1. Preheat oven to 350 degrees.
    2. 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.
    3. 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.
    4. Top each with a fresh raspberry and garnish with mint. Serve immediately.

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