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 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.

Nutritional Info *per serving

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