No-cook Chocolate Silk Tarts is a traditional American recipe for a no-cook tart of chocolate mixed with sour cream and tofu that's served in a graham cracker cheesecake crust that makes a rich and indulgent Valentine's day dessert. The full recipe is presented here and I hope you enjoy this classic American version of: No-cook Chocolate Silk Tarts.
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Ingredients:
12 individual Graham cracker cheesecake crust tart shells (make these in 12 individual portion aluminium cups)
210g dark chocolate, melted in a bain-marie or microwave and slightly cooled
200g caster sugar
45g unsweetened cocoa powder
160ml sour cream
360g soft silken tofu (you must use the custard-like tofu for a smooth end result)
1 tbsp vanilla extract
80ml egg substitute
1/8 tsp salt
whipped cream, to garnish
grated chocolate, to garnish
Method:
Combine the melted chocolate, sugar, cocoa powder, sour cream, tofu, vanilla extract, egg substitute and salt in a food processor. Pulse the mixture until completely smooth then divide the mixture between the tart shells. Cover with greaseproof (waxed) paper then seal in clingfilm and chill for at least 4 hours, or until completely set.
To serve, unwrap the tarts then top with whipped cream and grated chocolate.