Bake tart shells. Optional: with Lindt chocolate in the bottom of each. Let cool.
Filling: as a starting point, Chocolate Hazelnut Phyllo Tartlets, riffed to what was on hand.
1/2 cup white sugar
1/4 cup cocoa
3/4 cup almond milk
3 g of chocolate remainders (Dagoba Prima Materia 100 % cocoa, Lindt dark, Hershey Dark Chipits)
1 tsp vanilla
1/2 cup toasted almonds
2 tsp skim milk powder
Slowly add liquid to cocoa and sugar in saucepan. Whisk to low boil. Simmer 3 minutes. It will be thin.
Add solid chocolate. Let melt, whisking on medium to high boil. Take off the heat and stir in hazelnuts.
Let cool, covered, for 1 hour to overnight. It becomes firmed up more after about 2 hours.
Fill tarts.
This seems so easy. Looks really yummy.
they were yummy. Rich, very rich.