Dark Chocolate Tart with Berries
7
Points®
Total time: 1 hr 35 min • Prep: 10 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Silken tofu is the secret ingredient in the lusciously smooth, ganache-like filling of this tart. Espresso powder intensifies the flavor of the dark chocolate, but if you’d prefer things a bit sweeter, stir a pinch of zero-calorie sweetener into the filling.
Ingredients
Cooking spray
4 spray(s)
Almond flour
1.75 cup(s)
Egg(s)
1 item(s), large
Unsalted butter
1 Tbsp
Kosher salt
0.5 tsp
Sugar
1 Tbsp
Silken tofu
12 oz
70-85% dark chocolate
5 oz
Vanilla extract
0.5 tsp
Almond extract
0.25 tsp
Espresso, instant powder
0.125 tsp
Mixed berries
1 cup(s)
Instructions
1
Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray.
2
Using a fork, in a medium bowl, whisk the almond flour, egg, butter, ¼ tsp salt, and sugar until thoroughly combined. Press the dough evenly and firmly onto the bottom of the prepared pan. Using a fork, prick the bottom in several places. Bake the crust until lightly browned, about 20 minutes. Let cool completely.
3
In a medium saucepan, heat the tofu and chocolate over low, stirring continually to break up the tofu, until the chocolate is melted, 4 to 5 minutes. Transfer to a blender. Add the vanilla, almond extract, espresso powder, and the remaining ¼ tsp salt and blend until completely smooth, scraping down the sides of the blender as needed. Transfer the filling to the cooled crust. Using a spatula, smooth the top. Cover and refrigerate until the filling is set, 1 to 2 hours.
4
Run a thin knife around the edges of the tart to release it from the sides of the pan. Remove the outer ring of the pan. Garnish the tart with the berries.
5
Serving size: 1/12 of tart
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