Mini Chocolate Tarts

By Stonyfield

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 hrs 30 mins

Level: Medium

Prep: 30 mins

Cook: 8 mins

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)
  • 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.

    make it with yogurt instead!