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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!

Ready in: Level: Medium
Prep: Cook: Yields: 8 Servings


  • 8 graham crackers (1 1/4 cups graham cracker crumbs)

  • 2 T sugar

  • 2 T extra light tasting olive oil

  • 2/3 c chocolate chips

  • 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)

Calories: 240, Calories from Fat: 130, Total Fat: 14g, Saturated Fat: 8g, Cholesterol: 15mg, Sodium: 45mg, Total Carbohydrate: 27g, Dietary Fiber: 1g, Sugars: 23g, Protein: 2g, Vitamin A: 4%, Calcium: 8%, Iron: 10%


Step 1

Heat oven to 325°.

Step 2

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.

Step 3

Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir until smooth and well blended.

Step 4

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.