These tarts are one of my very favorite go-to recipes for a quick dinner party dessert anytime of the year – but, especially, during the holidays! They look like you spent hours on them, when really you can make a huge batch in just minutes. There is just something about the creamy coolness of the raspberry filling, the crunch of the tart and then when you least expect it – pow, a little dark chocolate. AMAZING! Plus, I just love the combination of dark chocolate with the raspberry – have I mentioned these are amazing? I need to make another batch :)!
Dark Chocolate Raspberry Tarts
All you need:
8 oz of your favorite dark chocolate
2 (1.9 oz) pkg Athens™ pre-baked mini fillo shells
1 (6 oz) fat-free Greek raspberry yogurt
1/2 c. mascarpone cheese
30 fresh raspberries
mint leaves for garnish, optional
All you do:
1. Melt the dark chocolate on HIGH in the microwave, stirring every 20 seconds until melted. Spoon approximately 1/4 tsp of chocolate into the bottom of each fillo shell, spreading up onto sides of shell. Chill in freezer for 5 to 10 minutes.
2. Blend yogurt and mascarpone cheese until smooth. Spoon or pipe yogurt mixture into fillo shells.
3. Top each shell with a raspberry and optional mint leaf. Or, drizzle melted chocolate onto the top. Enjoy!
I have made these tarts with all types of fruits and flavored yogurts – strawberry, pomegranate, blueberry and even pineapple! All of them delish!
Per serving: 94 calories, 8 grams carbohydrate, 6.3 grams of fat, 0 g saturated fat, 37 mg sodium, 0 grams of dietary fiber.