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!

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

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 👍

These little tarts are perfect as a dessert, on a party buffet table or a cheeky sweet treat!

Mint Choc Chip Tarts | Slimming & Weight Watchers Friendly

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

What do I need to make these Mint Choc Chip Tarts?

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

Mint Choc Chip Tarts | Slimming & Weight Watchers Friendly

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 Choc Chip Tarts.

Mint Choc Chip Tarts | Slimming & Weight Watchers Friendly

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.

How many calories are these Mint Choc Chip Tarts?

Each Mint Choc Chip Tart is only 73 calories, and they taste like they are far more calorific!

How Weight Watchers friendly are these Mint Choc Chip Tarts?

Each Mint Choc Chip Tart is only 3 Points for Weight Watchers followers.

One Tesco Chocolate & Caramel Tart is 10 Points, which means you could have 3 of these instead and still have a Point to spare!

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There will be 100 NEW & EXCLUSIVE recipes for you to enjoy that are easy, delicious and make slimming hassle-free.

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Mint Choc Chip Tarts | Slimming & Weight Watchers Friendly

Votes: 13
Rating: 3.92
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Servings

Prep Time

Cooking Time

tarts 25 minutes

Calories

WW

Carbs

73kcal 3

Smart Points (Flex/Freestyle)

Coming Soon

Per tarts Per tarts Per tarts
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FIND OUT WHY

INGREDIENTS
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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, 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

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

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

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.

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20 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

  5. 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

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