Step 1

Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray.

Step 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.

Step 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.

Step 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.

Step 5

Serving size: 1/12 of tart