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Dec 28
4

Roasted Strawberry, Brie and Chocolate Mini Tarts

Roasted Strawberry, Brie and Chocolate Mini Tarts

Happy (almost) New Year! When I think of celebrating the new year, I think of watching the ball drop with friends, counting down to midnight, and drinking champagne. Champagne pairs beautifully with berries, chocolate and cheese…but have you ever tried it with all three at once? You should! These dainty little Roasted Strawberry, Brie and Chocolate Mini Tarts are super easy to make with fancy flavors that will surely impress your guests. The best part? You get the decadent flavors of creamy Brie, rich dark chocolate and juicy, sweet roasted strawberries all for under 40 calories or 2 Weight Watchers SmartPoints each!

Roasted Strawberry, Brie and Chocolate Mini Tarts

Looking for more tasty finger food or dip recipes to help you ring in the new year? Try my Cheesy Spinach Pinwheels, Bacon-Wrapped Water Chestnuts, Greek Layer Dip, Spinach & Arthichoke Dip, Pizza Logs, Sausage Stuffed Balsamic Mushrooms or make any of my wonton cupcakes into minis by using one wonton wrapper per cup in a mini muffin tin.

Thanks for a great year, and don’t forget to vote for your favorite recipes in the 2014 Reader’s Choice Awards, the winners will be posted in just a few days!

Print

Roasted Strawberry, Brie and Chocolate Mini Tarts

Yield: 15 tartlets

Ingredients:

  • 8 strawberries, greens removed, cut in half
  • ½ teaspoon canola oil
  • Little pinch of salt
  • 15 mini phyllo shells (found in the freezer section, such as these from Athens)
  • 2 oz Brie
  • 1.5 oz dark chocolate (I used Ghiradelli dark chocolate squares, 4 of them is 1.5 oz)

Directions:

  1. Preheat the oven to 375. Place the strawberry halves in a bowl and drizzle with the canola oil and sprinkle with a pinch of salt. Stir to coat the strawberries with oil. Spread the strawberries onto a baking sheet (you may want to use parchment paper underneath because the strawberries get a bit messy) and place in the oven for 18-20 minutes.
  2. Cut the Brie into 15 equal pieces and do the same with the chocolate (I cut each of my four Ghiradelli square into four quarters and had a bonus quarter for my mouth!). Place one pieces of cheese and one piece of chocolate in each phyllo shell. When the strawberries are done roasting, use a spatula to transfer one onto the top of each filled shell.
  3. Turn the oven heat down to 350 and place the filled shells onto a baking sheet. Put in the oven and bake for 10 minutes until cheese and chocolate are melted.

Weight Watchers Freestyle SmartPoints:
2 per tartlet (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
1 per tartlet (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
39 calories, 4 g carbs, 1 g sugars, 3 g fat, 1 g saturated fat, 2 g protein, 0 g fiber (from myfitnesspal.com)

4 comments on “Roasted Strawberry, Brie and Chocolate Mini Tarts”

  1. These look amazing. I really love the unexpected twist that the Brie adds to this. It really elevates it.

  2. Emily, these look delicious. I love those little phyllo tart shells. Thanks!

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