Mini Chocolate-Raspberry Phyllo Tarts
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 219
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 3
- Cholesterol
- 38
- Sodium
- 116
- Total: 1 hr 40 min (includes cooling time)
- Active: 30 min
Ingredients
Pastry Shells:
5 sheets phyllo dough, thawed if frozen, each about 9-by-14 inches
2 1/2 tablespoons unsalted butter, melted
Batter:
2/3 cup semisweet chocolate chips
4 tablespoons unsalted butter
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1 large egg, at room temperature
1/4 cup plus 1 tablespoon almond flour
3 tablespoons raspberry preserves
18 fresh raspberries, for garnish
Powdered sugar, for dusting
Directions
- Preheat the oven to 350 degrees F.
- For the pastry shells: Use a pastry brush to brush one sheet of phyllo with melted butter. Top with another sheet and brush with butter and repeat for a total of 4 layers. Top with the remaining sheet of phyllo but do not brush the top with butter.
- Use the remaining melted butter to brush the insides of 6 cups of a standard 12-cup muffin pan, leaving every other cup empty.
- Use a pizza cutter or sharp knife to cut the stack of phyllo sheets into 6 squares, each about 4-by-4 inches. Ease each square into a buttered muffin cup, pressing gently to line the cup and allowing the edges to fold in. Refrigerate while you make the batter.
- For the batter: Microwave the chocolate chips and butter in a medium microwave-safe bowl in 20 second intervals, stirring between each interval, until smooth, about 60 seconds. Whisk in the sugar, vanilla and salt. Whisk in the egg until smooth, then whisk the mixture vigorously for 20 seconds. Whisk in the almond flour until combined.
- Divide the batter between the phyllo-lined cups. Place a heaping teaspoon of jam in the center of each cup and swirl with a toothpick. Bake until a clean toothpick inserted near the center comes out with moist crumbs, 34 to 38 minutes.
- Cool the tarts in the pan for 10 minutes before carefully transferring them to a cooling rack to cool completely. Dust each tart with powdered sugar and top with a few fresh raspberries before serving.