All the indulgence of a dark, dense chocolate cake, in a charming mini version – it’s so decadent this is all you’ll need!

Mini Chocolate Tarts

Go to recipes

By Stonyfield

• Vegetarian
• Desserts
• American

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: 8 hours 30 minutes

Level: Medium

---

Prep: 30 minutes

Cook: 8 minutes

Yields: 8 Servings

Print Recipe

Ingredients

• 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)

directions

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.