Preheat the oven to 300°F.

To make the tart cases, prick the tortillas all over with a fork and, using a silicone muffin cup or small glass, evenly press them into each well in the muffin pan. The sides will fold in; make them as even as possible.

Bake in the center of the oven for 40 minutes, turning halfway through to make sure they bake and color evenly.

Once baked, remove from the oven and place each tart case on a cooling rack.

While the tart cases are cooling, melt the 4 oz. white chocolate chips in a bowl over hot water until smooth and fluid.

Using the handle of a teaspoon (or a food-safe paint brush), spread a thin layer of melted chocolate on the inside of each tart case. Leave covered in a cool, dry place to set.

To make the filling, add the cottage cheese, cream cheese, Keto Chow, milk, 2 oz. chocolate chips (melted), and allulose to a food processor and process for 3-4 minutes until the filling is completely smooth.

Spoon the filling into a piping bag (or a large ziplock bag), snip the end off and fill each tart case.

Place in an airtight container in the fridge for 2 hours to firm up the filling.