Mini Blueberry Chocolate Tart


  1. 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.
  2. Roll out the pie crust and cut 12 2-inch circles with a cookie cutter. Press each circle into a lined muffin cup.
  3. In a medium bowl, combine the sweetener, blueberries and chocolate. Divide the mixture among the pie crusts.
  4. 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