Dark chocolate tart with berries
1¾ cup(s), (210g)
2 medium, lightly beaten
3 tsp, melted
140 g, (70% cacao), chopped
Vanilla bean extract, alcohol free
1 cup(s), (160g)
1 x 3 second spray(s)
- Preheat the oven to 180°C. Lightly spray a 20cm round springform tin with oil.
- 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.
- 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.
- 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.