Baked silken chocolate tart

Baked silken chocolate tart

Feel Good Food
Chris Chen

This is my version of a baked chocolate cheesecake made with a rich, creamy almond butter. This tart is light and silky eaten on the day and if left overnight in the fridge will firm up nicely.



Quantity Ingredient
1 cup unbleached white spelt flour
1 cup blanched almonds, roasted and ground
3 tablespoons coconut or macadamia oil
1/3 cup maple syrup
1 tablespoon cold water
pinch sea salt


Quantity Ingredient
600g silken tofu, drained in a fine sieve for 30 minutes
1/2 cup maple syrup or rice syrup
3 tablespoons almond butter or hulled tahini
100g organic dark cooking chocolate, melted
1/3 cup cocoa powder
1 orange, finely zested
2 tablespoons kuzu or arrowroot
sea salt


  1. For the crust, put the ingredients in a food processor and process until the mixture comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes. When well rested, place the dough between two sheets of baking paper and roll out to a large circle with a 28 cm diameter, about 3 mm thick.
  2. Preheat the oven to 180°C. Lightly oil a 24 cm round tart tin and dust the base with 1 teaspoon flour. Place the pastry into the tin and press into the edges. Trim any excess pastry with a knife. Refrigerate for 10 minutes. Prick holes into the pastry base with a fork and line with a sheet of baking paper. Fill with some dried pulses and blind bake for 15 minutes. Remove the pulses and baking paper and continue to bake for a further 10 minutes. Allow to cool.
  3. For the filling, put the ingredients in a food processor with a pinch of sea salt and process until the mixture is smooth, soft and creamy.
  4. Pour the filling into the pastry case and cook in the oven for 20 minutes, or until firm to the touch. Cool for at least 15 minutes in the tin before removing. Serve cold, dusted with cocoa powder.
low fat
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