What is there not to love about a chocolate tart?! The soft chocolate filling compliments the crispy pastry case perfectly. This is a great dessert recipe to make if you have guests coming over as you can make it look fancy- demonstrated in the picture below!
The chocolate filling only has 3 ingredients: tofu, dark chocolate and maple syrup. Yes, tofu! Don’t ask me how it works, but it just does! When it is blended with the chocolate and maple syrup it just tastes of any other chocolate tart!
Like always, my recipes are designed so everyone can enjoy them, whether you have a dietary need or not.
This recipe makes 6 portions. You will need an 8-inch circular cake/flan tin with a loose bottom. You will also need a food processor/chopper.
- 100g butter/margarine/dairy-free butter
- 200g plain flour/gluten free flour
- 2 tbsp cold water
- 120g 70% cocoa dark chocolate (one bar and a bit)
- 349g silken tofu (from Sainsbury’s)
- 3 tbsp maple syrup
Chopped nuts and freeze-dried strawberries are optional extra to decorate. The chocolate drag on the plate is ‘Choc Shot’ liquid chocolate (dairy-free).
I feel like most people will know how to make and bake a pastry case so I won’t explain it here. Please click –HERE– if you would like to follow a method. The link is from the BBC good food website- they explain it better than I can!
Chocolate Filling Method
Once you have made your pastry case you can make the chocolate filling.
- Put a couple of inches of water into a small saucepan. Bring to the boil then reduce to a simmer
- Break the chocolate into small chunks and put into a bowl which can sit on top of the saucepan
- Place the bowl on top of the saucepan to melt the chocolate. Stir it now and then to make sure it doesn’t burn. Take it off the heat once it has fully melted. Place it on the side to cool a little
- Take the tofu out of the packaging. Lay it onto a clean all purpose kitchen cloth (j cloth)
- Wrap the cloth around the tofu and gently squeeze out as much liquid as you can. Don’t squeeze too hard because the cloth with split
- Transfer the tofu to the food processor/chopper. Blitz it for a minute so it becomes creamy
- Add the melted chocolate and maple syrup in with the tofu. Blitz again until everything is well combined. You might need to spoon down the sides
- Spoon the chocolate mixture into the cooled down pastry case. Use a spatula to smooth over. Sprinkle over the nuts if using
- Transfer to the fridge and chill for a few hours until set and firm
- Finally, cut into 6 portions and serve!
Top tip: if you don’t want to make a tart you can make a mouse- use 100g chocolate instead of 120g.
I hope you have enjoyed this recipe and that is has inspired you to get busy in your kitchen! Let me know if you have used tofu in a dessert recipe before!
Question: What is your favourite type of tart?
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