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
1 Bake House creations Pie Crust
1 ½ tablespoons Sweet Additions Stevia No Calorie Sweetener
1 cup fresh blueberries
2.64 ounces Choceur Dark Chocolate Bar, chopped
12 mini tarts