Mint Chocolate Chip Tarts

  • 10MINS
  • 25MINS
  • 73KCAL

Before or after eight, our slimming-friendly Mint Chocolate Chip Tarts are great if you're counting calories or following plans like Weight Watchers!

  • Everyday Light pinchofnom.com
  • Snacks and Sides pinchofnom.com
  • Sweet Treats pinchofnom.com
Easy Peasy Mint Chocolate Chip Tarts pinchofnom.com

NutritionPer Serving

  • Calories73
  • Carbs6g
  • Protein3g
  • Fat3g
  • Saturates1g
  • Sugars3g

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 to know in the blurb!

Before or after eight, our slimming-friendly Mint Chocolate Chip Tarts are great if you’re counting calories or following plans like Weight Watchers!

These little tarts taste amazing and are a really great way to treat yourself without going over your calories or Points!

Filo pastry is often so underrated and yet it’s really easy to use and cooks quickly. On top of this, it’s relatively low in calories and Points which makes it slimming friendly too!

These Mint Chocolate Chip Tarts are perfect for dessert, on a party buffet table or just as a cheeky, afternoon treat! Serve hot or cold!

What diets are these Mint Chocolate Chip Tarts suitable for?

These Mint Chocolate Chip Tarts are suitable for vegetarian diets. 

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly are these Mint Chocolate Chip Tarts?

  • You need to count 3 Points per portion of this Mint Chocolate Chip Tarts recipe if you’re on WW Green. 
  • You need to count 3 Points per portion of this Mint Chocolate Chip Tarts recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Mint Chocolate Chip Tarts recipe if you’re on WW Purple.

Do you need any special ingredients to make these Mint Chocolate Chip Tarts?

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

We prefer to use extracts, 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 Natural Sugar Alternative which is an all-natural, granulated stevia sweetener alternative to sugar with zero calories. 

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 these Mint Chocolate Chip Tarts.

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 100 % Natural Sweetener.

This post contains affiliate links: what this means

You can grab Sukrin 1 over on Amazon UK.

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You can also use Natvia 100 % Natural Sweetener as an alternative. 

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We used Steenbergs Organic Peppermint Extract in this recipe.

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How many calories are in these Mint Chocolate Chip Tarts?

There are just 73 calories per portion in these Mint Chocolate Chip Tarts, which means they fall into our Everyday Light category. 

These Mint Chocolate Chip Tarts are perfect if you’re following a calorie controlled diet, and fit well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500 kcal (10,500 kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000 kcal (8,400 kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Pre-heat the oven to 160 degrees

Step 2

In a saucepan, heat the milk and water until boiling and remove from the heat

Step 3

In a bowl, beat together the egg, egg yolk, sweetener, cocoa powder and cornflour until combined. Pour over half of the hot milk very slowly whilst whisking

Step 4

When mixed, return the mixture to the pan and place on a low heat, whisking constantly until thickened

Step 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

Step 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

Step 7

Cut the filo pastry into 12 squares. Spray a muffin tin with low calorie cooking spray and put one square of filo into each of the 6 muffin cups. Spray again with the low calorie cooking spray and put the remaining filo squares on top of the first ones. These don’t have to be neat!

Step 8

Once the chocolate custard has chilled, spoon into the filo cases

Step 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

These Mint Chocolate Chip Tarts are so indulgent that they’re the perfect bitesize treat.  They’re also ideal additions to a buffet table and work well alongside the following:

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How do you know when these Mint Chocolate Chip Tarts are cooked?

Your chocolate custard mixture should be thick before chilling and you should cook these tarts for 15 minutes or until the filo is golden.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep these Mint Chocolate Chip Tarts in the fridge?

You can keep leftovers of Mint Chocolate Chip Tarts in the fridge for approximately 3 days or so. 

Can I freeze these Mint Chocolate Chip Tarts?

We wouldn’t recommend freezing this recipe.

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Mint Chocolate Chip Tarts

Before or after eight, our slimming-friendly Mint Choc Chip Tarts are great if you're counting calories or following plans like Weight Watchers!
  • Prep Time
    10 MINS
  • Cook Time
    25 MINS
  • KCals 73
  • Carbs 6G
  • WW Points:
  • 3 Green
  • 3 Blue
  • 3 Purple

Ingredients

  • 200 ml Skimmed Milk
  • 50 ml Water
  • 1 whole Egg
  • 1 Egg Yolk
  • 2 tbs Cornflour
  • 3 tbs Granulated Sweetener
  • 10 grams Dark Chocolate Chips
  • 1 tbs Cocoa Powder
  • 1/2 tsp Peppermint Extract
  • Low Calorie Cooker Spray
  • 1 sheet Filo Pastry

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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, sweetener, 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 low calorie cooking spray and put one square of filo into each of the 6 muffin cups. Spray again with the low calorie cooking spray 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

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20 comments

See what others have to say

MichelleFriday 2nd February 2018

Hi can I use candarel instead of surkin please

Reply

CharleneWednesday 10th January 2018

Hi, do you you roughly how long these would stay fresh in an airtight container? I was thinking of making a bigger batch to use up some filo pastry I have spare but don’t want them to go to waste. Thanks, Charlene

Reply

ToniWednesday 11th October 2017

My first batch had a soggy bottom how do I get them firm

Reply

CherrelleSaturday 7th October 2017

Hello, are these suppose to be soft inside or hard like the top? X

Reply

Sarah SMonday 19th June 2017

Would it be possible to make these without the filo pastry, maybe just in paper cases?

Reply

    Emma TTuesday 12th September 2017

    Hi Sarah,

    Yes you could, you might have to eat them with a spoon though ????

    Reply

LouiseTuesday 14th March 2017

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

Reply

EmilyWednesday 11th January 2017

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

Reply

    KateWednesday 11th January 2017

    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

    Reply

JanetThursday 24th November 2016

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

Reply

Amanda northTuesday 11th October 2016

Would you be able to double up the mixture or treble as it’s for our taster

Reply

    Emma TWednesday 12th October 2016

    Hi Amanda,

    Yes I don’t see why that wouldn’t work!

    Thanks

    Emma

    Reply

Gemma blackhanSunday 9th October 2016

Hi can this be made tonight for taster ton night? X

Reply

Anna-marieSunday 9th October 2016

Thank you ????Xx

Reply

Anna-MarieSaturday 8th October 2016

Can I ask where the other half the milk go xx

Reply

    Emma TSaturday 8th October 2016

    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

    Reply

      Anna-marieSunday 9th October 2016

      Thank you ????Xx

FabalouWednesday 28th September 2016

Nom nom, I can imagine biting into the filo pastry and the rich chocolate.

Reply

sarahWednesday 28th September 2016

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

Reply

    Emma TWednesday 28th September 2016

    Hi Sarah,

    Well spotted – I’ll amend the recipe ????

    Thanks

    Emma

    Reply

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