Dark Chocolate and Raspberry Tarts
A smooth cheese-and-yogurt filling, a plump berry and a drizzle of dark chocolate in crispy mini phyllo shells become the crowning touch to an elegant meal or an impressive offering on a dessert buffet.
- Makes 15 servings (1 tartlet each)
1. In a small microwave-safe bowl, melt 1 ounce dark chocolate on high in microwave, stirring every 20 seconds until melted. Spoon approximately 1/2 teaspoon chocolate into each phyllo shell. Freeze for 5 to 10 minutes to harden chocolate.
2. In a small bowl, stir together mascarpone cheese and raspberry yogurt until well combined. Spoon mascarpone mixture into phyllo shells. Place a raspberry in each shell.
3. Melt additional dark chocolate to drizzle over raspberries.