Photo of Dark chocolate tart with berries by WW

Dark chocolate tart with berries

Points® value
Total Time
1 hr 30 min
10 min
20 min
Silken tofu is the secret ingredient in the lusciously smooth, ganache-like chocolate filling of this tart without any heavy cream and with the added bonus of some protein. Just a bit of espresso powder amps up the flavor of the dark chocolate while almond flour and egg give the gluten-free crust structure. If you prefer a crispier crust, serve this tart the same day you make it. For a cakier, softer crust, refrigerate it overnight.


Cooking spray

3 spray(s)

Almond flour

1¾ cup(s)


1 large, beaten

Unsalted butter

1 tbsp(s), melted

Table salt

½ tsp(s), plus a pinch


1 tbsp(s)

Silken tofu

12 oz, firm

70-85% dark chocolate

5 oz, (70% cacao), chopped

Vanilla extract

½ tsp(s)

Almond extract

¼ tsp(s)

Instant espresso powder


Mixed berries

½ cup(s), fresh, to garnish (optional)


  1. Preheat the oven to 350°F and coat an 8-inch springform pan with cooking spray.
  2. In a medium bowl, combine the almond flour, egg, butter, ½ tsp salt, and sugar with a fork until completely incorporated. Press mixture evenly into the bottom of the prepared pan. Prick the bottom in several places with a fork. Bake until toasted and lightly browned, about 20 minutes. Cool.
  3. In a medium saucepan, combine the tofu and chopped chocolate over low heat. Stir continuously to break up the tofu and melt the chocolate, 4 to 5 minutes. Transfer the mixture to a blender. Add the vanilla, almond extract, espresso powder, and pinch of salt, and blend until completely smooth, scraping down the sides as needed.
  4. Transfer the filling to the cooled crust and use a spatula to smooth the top. Cover and refrigerate until filling is set, 1 to 2 hours.
  5. Run a thin knife around the edges of the tart to release it from the sides. Remove the outer ring of the pan. Slice tart into 12 pieces. Garnish with the berries, if using, and serve immediately.
  6. Per serving: 1 slice