Description
This Halloween Chocolate Spiderweb Tart is a spooky, delicious dessert perfect for festive gatherings. It features a crunchy Oreo cookie crust, a rich two-layer chocolate ganache filling topped with a striking white chocolate spiderweb design, and charming edible chocolate spiders made from dark chocolate and chocolate-covered almonds. This tart combines textures and flavors beautifully, making it an eye-catching centerpiece for Halloween celebrations.
Ingredients
Scale
Chocolate Spiders
- 1/2 cup (100 g) dark chocolate, melted
- 5 chocolate covered almonds
Oreo Crust
- 24 (270 g) Oreo cookies, crushed
- 1/3 cup (85 g) unsalted butter
Ganache Filling
- 1 cup (200 g) dark chocolate, chopped
- 1 cup (200 g) milk chocolate, chopped
- 1 cup (250 ml) heavy cream (whipping cream)
- 1/4 cup (60 g) unsalted butter, chilled
White Ganache
- 1 cup (200 g) white cooking chocolate, chopped
- 1/3 cup (75 ml) heavy cream
Instructions
- Prepare Chocolate Spiders: While the ganache is chilling, pipe small blobs of melted dark chocolate onto a lined baking tray. Place a chocolate-covered almond on each blob, pipe a small chocolate blob above it, then pipe out the spider’s legs on each side. Chill the tray in the fridge completely to set the chocolate spiders before assembly.
- Make Oreo Crust: Crush 24 Oreo cookies into fine crumbs using a food processor or by placing them in a zip lock bag and crushing with a rolling pin. Mix or pulse in 1/3 cup melted unsalted butter until the crumbs resemble wet soil and hold together when squeezed. Press the mixture firmly into the sides and base of an 8-inch tart tin, creating about a 1-inch high crust. Chill in the fridge for 10 minutes to set.
- Prepare Ganache Filling: Combine 1 cup dark chocolate, 1 cup milk chocolate, 1 cup heavy cream, and 1/4 cup chilled unsalted butter in a heatproof bowl. Melt the mixture in the microwave in 30-second bursts, stirring thoroughly each time until smooth and fully melted. Pour most of the ganache over the chilled crust, reserving about 1/4 cup for decorating. Allow the tart to set completely for 1 hour in the fridge.
- Create White Ganache Layer: Repeat the melting process with 1 cup chopped white cooking chocolate and 1/3 cup heavy cream until smooth. Let cool slightly, then spread this white ganache evenly over the chilled tart surface.
- Decorate Spiderweb Design: Fill a squeeze bottle or piping bag with the reserved dark and milk chocolate ganache. Pipe horizontal or vertical lines crossing the white ganache layer, then use a toothpick or skewer starting from the center, pulling outwards to create a spiderweb swirl pattern. Allow this to set in the fridge for another hour.
- Finish with Chocolate Spiders: Once the spiderweb design is fully set, place the chilled chocolate spiders on top of the tart as decorations. Keep the tart refrigerated until ready to serve.
Notes
- Storage – Store the tart in an airtight container in the refrigerator for up to three days.
- Nutrition – Nutritional information is based per serving.
- Heavy Cream – Use heavy cream suitable for whipping; canned or light cream will not set the ganache properly.
- Chocolate Spiders – These can be made a couple of days in advance and stored in the fridge. They also work as fun edible decorations for other desserts.
- Measurements – Ingredients are provided in Australian cup and weight measurements. Using kitchen scales for weight measurement will yield the best results. Switch between metric and cup units as needed in the recipe card.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 90 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
