recipes

No-Cook Chocolate Silk Tarts Recipe

Photo by: Photography: Mark Boughton, Styling: Teresa Blackburn

Printer Friendly Version

printer friendly version

email this recipe to a friend

buy our cookbooks

Find more recipes with:
chocolate , cream , silk , tarts , semisweet

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.

Ingredients

7 ounces semisweet chocolate, melted and
slightly cooled
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)

Instructions

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. Serves 12.
Recipe by Crescent Dragonwagon, "Lovin' Spoonfuls," Relish One Last Bit," Feb. 2008.

Nutritional Information

Per serving: 280 calories, 12g fat, 5g prot., 41g carbs., 1g fiber, 180mg sodium.