Photo of Dark chocolate and sea salt tartlets by WW

Dark chocolate and sea salt tartlets

Points® value
Total Time
28 min
10 min
5 min
Just a touch of sea salt seems to bring out the best in dark chocolate desserts. These mini tarts won’t disappoint – perfect for chocoholics!


Mini phyllo shells

15 item(s), thawed if frozen

1% low-fat milk

¼ cup(s)

Salted butter

1 tsp(s)

60-69% dark chocolate

3½ oz, chopped (about 3/4 cup)

Vanilla extract

½ tsp(s)

Sea salt

tsp(s), coarse variety (or to taste)

Fat free whipped topping

5 tbsp(s), or aerosol whipped cream


  1. Preheat oven to 350ºF.
  2. Place phyllo shells on a sheet pan and bake until lightly crisp, about 5 minutes.
  3. Meanwhile, in a small saucepan over high heat, heat milk and butter, stirring occasionally, until milk boils and butter melts. Reduce heat to low; stir in chocolate and vanilla extract until combined.
  4. Let chocolate mixture cool slightly, about 2 to 3 minutes; evenly divide among cooked phyllo shells. Sprinkle tarts with sea salt; chill until filling sets, about 10 minutes. Top each tart with 1 teaspoon whipped cream before serving. Yields 1 tartlet per serving.


This recipe is easily doubled to feed a crowd. If you’re not a sweet and salty fan, you can just omit the sea salt from the recipe.