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Dark chocolate tart with berries

Dark chocolate tart with berries

Total Time
30 min
10 min
20 min


Almond meal

1¾ cup(s), (210g)


2 medium, lightly beaten

Unsalted butter

3 tsp, melted

White sugar

3 tsp

Silken tofu

350 g

Dark chocolate

140 g, (70% cacao), chopped

Vanilla bean extract, alcohol free

½ tsp

Almond extract

¼ tsp

Instant coffee


Fresh berries

1 cup(s), (160g)

Oil spray

1 x 3 second spray(s)


  1. Preheat the oven to 180°C. Lightly spray a 20cm round springform tin with oil.
  2. Whisk almond meal, egg, butter and sugar in a medium bowl until well combined. Press mixture firmly and evenly over the base of prepared tin, then prick with a fork. Bake for about 20 minutes or until lightly browned. Set aside to cool.
  3. Meanwhile, heat tofu and chocolate in a medium saucepan over low heat for 4-5 minutes, stirring constantly, to break up tofu and melt chocolate. Transfer to a blender. Add vanilla, almond extract, coffee and ¼ teaspoon salt. Blend until completely smooth, scraping down the side of the blender as needed. Spoon mixture over the cooled crust. Smooth the top with a spatula. Cover and refrigerate for 1-2 hours, until the filling is set.
  4. Run a flat-blade knife around the edge of the tart to release it from the side of the tin. Remove side of tin and transfer tart to a serving plate. Decorate top with berries and serve.