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 AmericanAll 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 RecipeIngredients8 graham crackers (1 1/4 cups graham cracker crumbs)2 T sugar2 T extra light tasting olive oil2/3 c chocolate chips1/4 c Stonyfield Organic Heavy Whipping Cream12 oz Stonyfield Organic Fat Free Chocolate on the Bottom Yogurt1 c organic whipped topping (plus additional for garnish)directionsStep 1Heat oven to 325°.Step 2In 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 3Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir until smooth and well blended.Step 4In 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.