Healthy Tofu Matcha Chocolate Tart
Healthy Tofu Matcha Chocolate Tart
[Eco-Friendly Natural Cook] How to Make a Delicious Tofu Matcha Chocolate Tart
Discover a wholesome and delightful treat! This recipe uses tofu, matcha, and cocoa powder to create a healthy tart. While it might have a different flavor profile than store-bought versions, it’s a fantastic way to enjoy a guilt-free dessert and nourish your body. Indulge in sweetness while embracing wellness!
Chocolate Tart Crust Ingredients- Whole wheat flour 120g
- Almond flour 70g
- Unsweetened cocoa powder 15g
- Sea salt 2 pinches
- Coconut oil 30g (melted)
- Unsweetened soy milk (domestic) 30g
- Agave syrup 30g
Matcha Tofu Filling Ingredients- Blanched firm tofu 1/2 block (approx. 150g)
- Unrefined muscovado sugar 50g
- Potato starch (domestic) 15g
- Matcha powder 50g
- Water (using a standard Korean paper cup) 2/3 cup (approx. 130ml)
- Vanilla stevia syrup 0.5g
- Blanched firm tofu 1/2 block (approx. 150g)
- Unrefined muscovado sugar 50g
- Potato starch (domestic) 15g
- Matcha powder 50g
- Water (using a standard Korean paper cup) 2/3 cup (approx. 130ml)
- Vanilla stevia syrup 0.5g
Cooking Instructions
Step 1
First, we’ll prepare the tart crust. Measure out 70g of almond flour, 120g of whole wheat flour, 15g of unsweetened cocoa powder, and 2 pinches of sea salt. Sift these dry ingredients together 2-3 times to ensure a fine, lump-free mixture. Place the sifted dry ingredients into a large bowl.
Step 2
In a separate smaller bowl, measure and combine the wet ingredients: 30g of organic coconut oil (melted by microwaving or double-boiling), 30g of unsweetened soy milk, and 30g of organic agave syrup. Pour these wet ingredients into the bowl containing the sifted dry ingredients.
Step 3
Using a spatula, gently mix the ingredients together, taking care not to create too much dust. The mixture will initially look separated, but as you stir, it will gradually start to come together. Avoid overmixing, as this can develop gluten and result in a tough crust.
Step 4
Once the ingredients are mostly combined and starting to form a dough, put on clean disposable gloves and gently knead the dough with your hands until it forms a cohesive ball. Work quickly to minimize the heat transferred from your hands, which can melt the coconut oil and make the dough too soft.
Step 5
Check the dough consistency: it should be crumbly but hold together when gently pressed, not overly sticky or wet. If the dough feels too dry, add soy milk a little at a time. If it’s too wet, add a bit more whole wheat flour or almond flour until you reach the desired texture. (Don’t worry too much if it’s slightly sticky; it will still spread well in the next step.)
Step 6
Shape the dough into a round ball. This makes it easier to spread evenly into the tart pan later.
Step 7
Wrap the dough ball tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 30 minutes to allow the dough to rest. This chilling period helps the fats solidify and the flour hydrate, making the dough easier to handle and improving the final texture.
Step 8
We’ll be using a round tart pan with a diameter of approximately 16.5cm. Lining the pan with parchment paper or lightly greasing it will help prevent the tart from sticking and make it easier to remove later.
Step 9
Remove the chilled dough from the refrigerator. Divide it into 2-3 portions depending on the size of your tart pan. Wearing gloves again, use your palms or fingertips to press and spread the dough thinly and evenly across the bottom and up the sides of the tart pan. You can make the edges slightly thicker.
Step 10
Press the dough firmly against the tart pan, ensuring an even thickness on both the bottom and the sides. If you have leftover dough, you can roll it out and bake it as cookies or scones. Make the most of your ingredients!
Step 11
Before baking, prick the bottom of the tart crust all over with a fork. This step is crucial to prevent the crust from puffing up and bubbling during baking, ensuring a flat and even base.
Step 12
Bake in a preheated oven at 160°C (320°F) for 15-20 minutes. Oven temperatures can vary, so keep an eye on the crust to ensure it doesn’t burn. It’s done when it turns a golden brown color.
Step 13
While the crust is baking, let’s prepare the matcha tofu filling. Combine the blanched tofu (approx. 150g), unrefined muscovado sugar (50g), potato starch (15g), matcha powder (50g), water (about 2/3 of a standard Korean paper cup, or 130ml), and vanilla stevia syrup (0.5g) in a blender or food processor.
Step 14
Blend the ingredients until smooth. If the mixture seems too thick or the dry ingredients aren’t incorporating well, add a little more water, a tablespoon at a time, until you reach a smooth, pourable consistency. The ideal texture is like thick heavy cream.
Step 15
Aim for a filling consistency that is thick but still pourable, similar to that of thick cream. This will ensure it spreads nicely over the tart crust without running off and holds its shape.
Step 16
Once the chocolate tart crust has been baked and cooled, carefully spread the prepared matcha tofu filling evenly over the top using a spoon or spatula.
Step 17
Place the assembled tart in the freezer for 30 minutes to 1 hour, or until the filling is firm. Chilling will set the filling, making it easier to slice cleanly and providing a delightful texture. Enjoy your healthy and delicious creation!
