No-Cook Chocolate Silk Tarts

No-Cook Chocolate Silk Tarts
Mark Boughton/styling: Teresa Blackburn
  • Yield: 12 servings
  • Prep: 25 mins
  • Cook: 0 mins

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.


7ounces semisweet chocolate, melted and slightly cool
1cup sugar
1/3cup unsweetened cocoa
2/3cup low-fat sour cream
1 (12-ounce) box soft silken tofu
1tablespoon vanilla extract
1/3cup egg substitute
1/8teaspoon 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 the 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.

Nutritional Info *per serving

  • Calories 280
  • Fat 12g
  • Sodium 180mg
  • Carbohydrate 41g
  • Fiber 1g
  • Protein 5g