Photo of Dark chocolate and sea salt tartlets by WW

Dark chocolate and sea salt tartlets

PersonalPoints™ per serving
Total Time
28 min
10 min
5 min


Mini phyllo shell(s)

15 item(s), thawed if frozen

Low-fat milk

¼ cup(s)

Salted butter

1 tsp

60-69% dark chocolate

3½ oz, chopped (about 3/4 cup)

Vanilla extract

½ tsp

Sea salt

tsp, coarse variety (or to taste)

Fat free whipped topping

5 Tbsp, 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.
  5. 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.