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
    tsp.vanilla extract
    ¼ tsp.agave syrup
    pinch(es)instant coffee
    15Athens mini fillo shells (1 box)
    15fresh 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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