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.