Mini Blueberry Chocolate Tart
- Preheat oven to 400°. Cut 1-2 sheets of parchment paper into 5x5-inch squares. Line each cup of a 12-cup muffin pan with a square of parchment paper.
- Roll out the pie crust and cut 12 2-inch circles with a cookie cutter. Press each circle into a lined muffin cup.
- In a medium bowl, combine the sweetener, blueberries and chocolate. Divide the mixture among the pie crusts.
- Bake for 17 minutes until the chocolate melts. Allow to cool and serve in parchment for a rustic look.
Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen
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