Baked Chocolate Tart Recipe

Baked Chocolate Tart Recipe

Try this simple, rich and velvety crowd-pleasing tart for yourself — you won’t regret it!

Baked Chocolate Tart Recipe

By: Naomi Sherman

An easy, classic dessert that always wins the heart of the crowd.



Prep time

Cook time




  • Crust
  • 1½ cup almond flour
  • ½ cup cacao powder
  • ⅓ cup coconut sugar or brown sugar
  • 6 tbsp coconut oil, melted
  • Filling
  • 500g silken tofu
  • ½ cup coconut sugar or brown sugar
  • 200g dark chocolate, melted
  • 1½ tbsp cornflour or tapioca flour
  • 2 tbsp cocoa powder
  • 1 tsp instant coffee
  • ¼ tsp salt


  • Preheat oven to 160ºC.
  • Grease a standard fluted tart pan and line the base with non-stick baking paper.
  • Place all the crust ingredients into a bowl and mix until well combined.
  • Spoon the crust mixture into the tart pan and press evenly across the base and up the sides (I like to use a ¼ cup measure to press around the edges to achieve a nice crisp line).
  • Bake for 12 mins then allow to cool slightly while you prepare the filling.
  • Place all the filling ingredients into a mixing bowl and beat on medium speed until they are well combined.
  • Pour the filling into the tart shell and smooth the top.
  • Bake for 30 mins, until the centre is just set.
  • Allow to cool to room temperature on the bench and then chill overnight.
  • Serve with fresh berries, dusted with cocoa and/or whipped coconut cream.
  • Note: The coffee and the salt work together to boost the flavour of the chocolate and can’t be detected in the final tart.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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