Phyllo-Crusted Chocolate-Strawberry Tartlets

Total Time
10 min
8 min
2 min
These delicate, delicious little tarts are an explosion of contrasting textures and flavors: crisp phyllo shells, a creamy chocolate filling, and ripe strawberries.


powdered sugar

½ cup(s)

unsweetened cocoa powder

2 Tbsp

fat free skim milk

2 Tbsp

bittersweet chocolate

2 oz

low fat cream cheese

2 oz

strawberry jam

2 Tbsp

phyllo dough

24 sheet(s), mini tart shells, thawed

fat free whipped topping

½ cup(s)


12 medium, hulled and halved

mint leaves

24 piece(s), fresh


  1. Whisk together the confectioners’ sugar, cocoa, and milk in a 2-cup glass measure. Cover with plastic wrap; microwave on High until the mixture comes to a boil, 30 seconds to 1 minute. Add the chocolate and whisk until melted, then add the cream cheese and whisk until smooth. Cover and refrigerate until cold, about 45 minutes.
  2. Spread 1/4 teaspoon of the jam in the bottom of each tart shell. Top with about 1 teaspoon of the chocolate filling, 1 teaspoon of the whipped topping, and a strawberry half. Garnish each with a mint sprig. Yields 1 tartlet per serving.


Serve them toward the end of a cocktail party as a sweet hors d’oeuvre. Ungarnished, the tarts can be refrigerated up to 6 hours.

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