from 1 vote
Mixed Berry Tartlet with Dark Chocolate and Vanilla Whipped Cream
Perfect summer treat, these tartlets are made with a graham cracker crust, drizzled with dark chocolate and filled with fresh berries
whole graham cracker sheets*
(broken into 1-inch pieces (160g))
large egg white
(melted and cooled)
heavy whipping cream
good quality dark chocolate
(strawberries, raspberries, & blueberries)
* check labels for gluten-free
Heat the oven to 325F degrees. Line a 12-cup muffin tin with paper liners.
In a food processor, breakdown the graham cracker pieces to fine, even crumbs.
In a medium bowl, combine the graham cracker crumbs, egg white, brown sugar, butter and kosher salt. Mix with a fork until thoroughly and evenly combined.
Evenly distribute the crumbs (about 1 1/2 tbsp each) among the muffin cups and press them into an even layer on the bottom and up 2/3 of the sides of the liner.
Bake for 10 to 12 minutes until crust is beginning to brown, rotating the pan halfway through baking.
Meanwhile, combine the cream, sugar and vanilla.
With a metal whisk or hand mixer, whip the cream to medium peaks or desired stiffness.
Set aside in refrigerator 2 to 3 minutes, or until ready to use.
Place the chocolate in a microwave safe bowl and heat at 50% power for 1 minute. Stir the chocolate and continue to heat at 30 second intervals until melted.
When crust is completely cool, carefully remove the paper liner.
Spoon 1/2 tsp melted chocolate onto the bottom of the crust.
Place the cups in the freezer for at least 30 minutes to set.
Once the chocolate is set and crust is firm, top the chocolate with berries and whipped cream.
Top with chocolate shavings, if using. Repeat with the remaining crusts. Serve immediately.
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Printed from Skinnytaste: https://www.skinnytaste.com/mixed-berry-tartlet-with-dark-chocolate/