Photo of Dark Chocolate Tart with Berries by WW

Dark Chocolate Tart with Berries

Total Time
1 hr 35 min
10 min
25 min
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.


Cooking spray

4 spray(s)

Almond flour

1¾ cup(s)


1 item(s), large, beaten

Unsalted butter

1 Tbsp, melted

Kosher salt

½ tsp, divided


1 Tbsp

Silken tofu

12 oz, firm

70-85% dark chocolate

5 oz, chopped

Vanilla extract

½ tsp

Almond extract

¼ tsp

Espresso, instant powder


Mixed berries

1 cup(s), for garnish


  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