Chocolate-Pistachio Tartlets with Summer Fruit

1. 1

   Grind gingersnaps and 1 cup pistachios into crumbs in food processor.

2. 2

   Add dates, and process to combine.

3. 3

   (Mixture should stick together easily when pinched between two fingers; if too dry, mix in water 1/2 tsp.

4. 4

   at a time.)

5. 5

   Spoon about 1/2 cup crust mixture into 4-inch tartlet mold with removable bottom, and press evenly onto bottom and side surfaces.

6. 6

   Repeat with remaining mixture and more tart molds to form 8 tartlet shells.

7. 7

   Warm yogurt in medium saucepan 2 to 3 minutes over medium-low heat, or until hot.

8. 8

   Remove from heat, and whisk in chocolate chips until melted.

9. 9

   Add Grand Marnier (if using), and whisk until very smooth.

10. 10

    Fill tartlet shells with chocolate mixture, and refrigerate at least 1 hour.

11. 11

    Carefully remove tartlets from molds, and transfer to serving plates.

12. 12

    Garnish each tartlet with 1/2 cup fruit and sprinkle of chopped pistachios, and drizzle with liquid sweetener, if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.