No-Cook Chocolate Silk Tarts

Kitchen Tested
  • Yield 12 servings
  • Prep 25 mins
  • Cook 0 mins

Sure, it sounds strange, but tofu makes these tarts creamy as well as healthful.

No-Cook Chocolate Silk Tarts
Mark Boughton/styling: Teresa Blackburn

You'd never know tofu is in these creamy tarts. Be sure to use the custard-like silken tofu found vacuum-packed in boxes. To melt chocolate, coarsely chop, then microwave on medium for 30 seconds. Repeat until chocolate is melted.


7 ounces semisweet chocolate, melted and slightly cool
1 cup sugar
1/3 cup unsweetened cocoa
2/3 cup low-fat sour cream
1 (12-ounce) box soft silken tofu
1 tablespoon vanilla extract
1/3 cup egg substitute
1/8 teaspoon salt
12 graham-cracker tart shells
Whipped cream (optional)
Bittersweet chocolate curls (optional)


  1. Combine chocolate, sugar, cocoa, sour cream, tofu, vanilla, egg substitute and salt in a food processor. Pulse until completely smooth, pausing to scrape down sides of processor. Spoon into tart shells.
  2. Cover with waxed paper, then tightly with plastic wrap. Chill at least 4 hours, preferably overnight.
  3. Top with whipped cream and chocolate curls if using.

Recipe by Crescent Dragonwagon.



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