Dark chocolate tart with berries
6
Points®
Total time: 1 hr 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Cooking spray
3 spray(s)
Almond flour
1¾ cup(s)
Egg
1 large, beaten
Unsalted butter
1 tbsp(s), melted
Table salt
½ tsp(s), plus a pinch
Sugar
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
⅛ tsp(s)
Mixed berries
½ cup(s), fresh, to garnish (optional)
Instructions
1
Preheat the oven to 350°F and coat an 8-inch springform pan with cooking spray.
2
In a medium bowl, combine 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 & lightly browned, about 20 minutes. Cool.
3
In a medium saucepan, combine tofu and chopped chocolate over low heat. Stir continuously to break up the tofu and melt the chocolate, 4 to 5 minutes. Transfer mixture to a blender. Add 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 & 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
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