Mini Granola Chocolate Fruit Tarts

My fridge is full of berries and I love it!
Summer is the best!

After dinner  I was craving something sweet, but healthy too.
Is that too much to ask??
I remembered seeing chocolate fruit tartlets on SkinnyTaste a few days ago and
thought they looked so yummy so I made my own version.
Mini granola chocolate fruit tarts.
Sweet tooth problem solved :)

I wanted bite size treats so I used a Pampered Chef mini muffin pan.  I also used a tart
shaper to make the indentation for the chocolate filling.  That pan is the best!  I use it all
the time.


I didn't have any graham crackers since we have been making firepit s'mores a lot this
summer, but I did have Purely Elizabeth granola, so I improvised.
I also used Ghirardelli Dark Chocolate Melting Wafers since I was out of heavy cream
and they are so easy to use.  I love them!

I loved the way they turned out!
Bite sized chocolate fruity goodness.
And pretty healthy too for dessert.


Mini Granola Chocolate Fruit Tarts

1 1/2  C Purely Elizabeth Granola, finely ground
2 T melted butter
1 egg white
Ghirardelli dark chocolate melting wafers
fresh fruit ( I used raspberries, blueberries and blackberries)
shredded coconut to garnish, if desired

Preheat oven to 325 degrees. Spray mini muffin pan lightly with cooking spray.
Using a food processor or Magic Bullet, pulse granola until finely ground.
In a small mixing bowl combine granola, butter and egg white.
Using a small cookie scoop fill mini muffin tin with granola mixture (about
1 1/2 tsp.).  Press down with a tart shaper.
Bake for 8 minutes or until tarts are lightly browned and set.
Cool in pan for 10 minutes before removing from pan.

Melt dark chocolate in a microwave per package instructions.
Spoon chocolate into cooled granola cups.
Add fresh berries and garnish with shredded coconut if desired.

Enjoy!


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