Tofu Chocolate Tart

    (20)
    4 hours 40 min

    This is a luscious chocolate tart made with tofu instead of the usual eggs and dairy. Very good for those with dairy sensitivities or diet restrictions, but it doesn't taste that way!! Read the footnote to see how to make it vegan.


    74 people made this

    Ingredients
    Serves: 8 

    • 110g butter, melted
    • 200g digestive biscuits, broken into small pieces
    • 60g almonds
    • 500g plain chocolate, chopped
    • 2 (340g) packs silken tofu, drained
    • 2 tablespoons vanilla extract

    Method
    Prep:15min  ›  Cook:25min  ›  Extra time:4hr chilling  ›  Ready in:4hr40min 

    1. Preheat an oven to 200 C / Gas 6.
    2. Place the butter, digestive biscuits and almonds into a food processor. Cover, and pulse until the mixture resembles coarse crumbs. Transfer the crumbs to a 23cm tart tin, and press into the bottom of the tin to form the base. Wash and dry the bowl of the food processor; set aside.
    3. Bake in the preheated oven until lightly golden, about 15 minutes. Remove from oven, and cool for 15 minutes.
    4. Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Place the chocolate, tofu and vanilla extract into the clean food processor. Blend until smooth, scraping down the sides several times. Pour chocolate mixture into the prepared base. Chill for 4 hours before serving.

    Make it vegan

    This can be made vegan by using vegan margarine and biscuits for the base and using vegan chocolate for the topping.

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (13)

    by
    1

    I needed to make it much sweeter by putting in icing sugar and next time I would halve the amount of chocolate and tofu as it is very big but it is very nice.  -  15 Jan 2016

    SharonGreenall
    0

    Fantastic - loved it! The texture was rich and chocolately, I used ground almonds and digestive biccies for the base which made it seem lighter, but this IS a big cake, so I'd be tempted to halve some of the ingredients next time, as the previous reviewer suggests. Sweetness is spot on though, no need for extra sugar IMO.  -  17 Jan 2016

    by
    16

    Saw this on ARTV. Just had to make it. Love the crust flavor. Subbed in a little bit of pecans with the almonds. Good flavor on the filling, even with the dreaded tofu, LOL! Tastes like a chocolate pudding pie. The crust crumbled for me trying to get it out of the pan, still tasted great all mixed in with the filling. I microwaved the chips to melt, worked fine. Just 45 seconds and stir, less time at the end. I had extra filling left over, I would suggest a deeper pie plate as the crust was thick in my shallow 9". In the video she says to only cook it 10 minutes and didn't cool it before she put the filling in. Try it, you'll like it! Thanks for the recipe.  -  28 Aug 2010  (Review from Allrecipes US | Canada)

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