Low Syn Mint Choc Chip Tarts | Slimming World

This week on Bake Off is pastry week – one of the many Slimming World nemesis’s (or should that be nemesi?!). These Low Syn Mint Choc Chip Tarts hit the spot and feel like a real treat.
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Low Syn Mint Choc Chip Tarts | Slimming World

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

And if you can’t wait for the new mint choc Hi-Fi bar, these Low Syn Mint Choc Chip Tarts should tide you over until they’re released!

Low Syn Mint Choc Chip Tarts | Slimming World

We’ve used the milk as part of our HEA, but you can syn it if you prefer. Just don’t forget to add it on to the total syn value.

Filo pastry is so under rated and yet it’s really easy to use and quick to cook whilst being low syn.

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Butter or Olive Oil flavours are ideal for this Low Syn Mint Choc Chip Tarts recipe.

Frylight Low Syn Mint Choc Chip Tarts | Slimming World

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Peppermint extract should be available in the supermarket, but if not you can find it here on Amazon.

We prefer to use extract as essences or flavourings are chemically developed which may result in a synthetic taste when used. Having said that if you can’t get hold of extract then essence will do the job.

What is Sukrin?

We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin 1 over onAmazon UK.

Low Syn Mint Choc Chip Tarts | Slimming World

Sukrin 1 doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this Low Syn Mint Choc Chip Tarts.

Low Syn Mint Choc Chip Tarts | Slimming World

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

Should I Syn the sweetener in these Low Syn Mint Choc Chip Tarts?

As you will probably know Slimming World brought out some new recommendations regarding the syn value of granulated sweeteners last year. This change means:

Where there is 1 tbsp or more being used per serving they recommend members count 0.5 Syn per tbsp. If using smaller amounts, like a pinch or teaspoon, there’s no need to worry about Syns at all.

The recipe for these Low Syn Mint Choc Chip Tarts uses 3 tablespoons of sweetener and is divided into 6 portions. That’s half a tablespoon per portion, so there’s no need to add any syns on for the sweetener itself.

Looking for some more sweet treats?

1 Syn A Slice Jam And Coconut Sponge | Slimming World
1 Syn a Slice Lemon Drizzle Cake | Slimming World
Low Syn Cheesecake Stuffed Strawberries | Slimming World
1.5 Syn Each Snickers Mini Rolls | Slimming World
2 Syn Rich Chocolate Cake With Salted Caramel Cream | Slimming World
2 Syn Rich Chocolate Cake With Salted Caramel Cream | Slimming World
1 Syn Each Jaffa Cakes | Slimming World

 

Want To Share Your Ideas With Others?

We’ve had a lot of new members on our Facebook group. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?

Low Syn Mint Choc Chip Tarts | Slimming World

You might even find some inspiration from our awesome members, and if you’ve joined already why not invite any friends. They may find it just as helpful?

Low Syn Mint Choc Chip Tarts

Votes: 11
Rating: 4.09
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

tarts 25 minutes

Calories

Weight Watchers

Slimming World 

73kcal 3

Smart Points (Flex/Freestyle)

2

Syns

Per tarts Per tarts Per tarts
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
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INSTRUCTIONS
  1. Pre-heat the oven to 160 degrees
  2. In a saucepan, heat the milk and water until boiling and remove from the heat
  3. In a bowl, beat together the egg, egg yolk, sukrin 1, cocoa powder and cornflour until combined. Pour over half of the hot milk very slowly whilst whisking
  4. When mixed, return the mixture to the pan and place on a low heat, whisking constantly until thickened
  5. As soon as the mixture starts to thicken, take off the heat and continue to whisk - the mixture should be thick. Stir in the peppermint extract
  6. Place the chocolate custard into a bowl and cover with cling film so that the film actually touches the top of the custard to prevent a skin from forming. Put into the fridge and chill for 30 minutes
  7. Cut the filo pastry into 12 squares. Spray a muffin tin with Butter Frylight and put one square of filo into each of the 6 muffin cups. Spray with the Frylight and put the remaining filo squares on top of the first ones. These don't have to be neat!
  8. Once the chocolate custard has chilled, spoon into the filo cases
  9. Top with the chocolate chips - it works out at approximately 6 chips on each tart. Bake in the oven for 15 minutes or until the filo is golden. Remove very carefully from the tin and serve hot or cold

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES
IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
23 Comments
  1. Hi, I’m making these as I type (custard is in the fridge). All I would say is that you shouldn’t put the oven on at the beginning as yo have to put the custard in the fridge for 30 mins?? Thanks

    1. Hi Anne-Marie,

      Sorry, I’ll amend the recipe – you pour the chocolate mixture back into the pan containing the rest of the hot milk, stir, and return to the heat as per the rest of the instructions ????

      Thanks

      Emma

  2. Can you substitute the Sukrin products used in this and the truffles, seems a lot of places have sold out of the reduced fat almonds,the icing sugar. I want to make some for xmas

  3. Will this work just aswell with the original fry light or do you get that buttery taste with the butter frylight?
    Thank you

    1. Hi Emily,
      Yes you can use the original Frylight, it will still work just as well, but as you say using the butter one does give a slightly different taste

  4. Hi, I’m currently making these and I don’t think 15 mins at 160 degrees in the oven is long enough :/ my filo pastry isn’t going brown at all…I’ve kept them in for 40 mins, they’ve doubled in size which looks great but they are only just starting to change colour. I have a second batch ready to go Incase leaving them in this long was a mistake. Would you recommend turning the temperature up for next batch and having them in for less amount of time ?
    Kind regards
    Louise

    1. Hi Louise
      You could try a slightly hotter oven for less time. Ovens do vary, mine is quite hot. I always have to set it lower than recommended settings, otherwise everything gets burnt!

    1. Hi Toni
      Make sure you have cooked them for long enough, they may need slightly longer than the recipe states, depending on your oven. The filling should have a slight wobble, but the Filo pastry should be cooked.:-)

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Slimming World Recipes
A blog about 3 fat chefs and friends, on their Slimming World Journey!
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