Mini Chocolate Tarts
All the indulgence of a dark, dense chocolate cake, in a charming mini version - it's so decadent this is all you'll need!
|8||graham crackers (1 1/4 cups graham cracker crumbs)|
|2||tbsp||extra light tasting olive oil|
|1⁄4||c||Stonyfield Organic Heavy Whipping Cream|
|12||oz||Stonyfield Organic Fat Free Chocolate on the Bottom Yogurt|
|1||c||organic whipped topping (plus additional for garnish)|
Heat oven to 325°.
In food processor, pulse graham crackers to form fine crumbs. Add sugar and olive oil; pulse to moisten crumbs. Press 2 heaping tablespoonfuls of graham cracker mixture into bottom and sides of eight 4-inch individual pie tins. Place tins on baking sheet and bake for 8 minutes or until edges are golden; cool completely.
Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir until smooth and well blended.
In a medium-size bowl, fold together melted chocolate mixture, chocolate yogurt and whipped topping. Spoon a heaping 1/3 cup of filling into each tart shell and smooth with a spatula. Top with additional whipped topping, if desired. Chill overnight before serving.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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