Halloween Spiderweb Chocolate Tart

This Halloween Spiderweb Chocolate Tart is the perfect show stopping Halloween dessert table treat! It starts with a no-bake Oreo crust, filled with silky smooth chocolate ganache and topped with a chocolate web and edible chocolate spiders!

What I love most about this dessert is how easy the chocolate spiders are to make and how delicious they are to eat! Simple ingredients form this no-bake chocolate tart that you probably already have in your cupboard right now!

Why you should make this Halloween Spider Web Chocolate Tart

Chocolate is the theme here but let’s dive into the different elements that make up this festive tart!

• Chocolate spiders – made of simple melted chocolate and chocolate candy. You could even use these for cupcakes or cakes!
• Oreo crust – made out of crushed Oreos. Nice crispy, buttery contrast to the ganache
• Chocolate ganache – the ganache is made of milk and dark chocolate and is silky smooth because of the butter used in it.
• Spiderweb decoration – an easy to make pattern using chocolate ganache and a piping bag or squeeze bottle.

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Ingredients You Need To Make Halloween Spider Web Chocolate Tart

The great thing about this tart is how simple the ingredients are that make up this festive treat!

Oreos – use whole Oreos or any other sandwich cookie of your choice. Crush these in a food processor or place in a zip lock bag and crush with a rolling pin.

Chocolate covered almonds – I used these for the back of the spiders to help give them more of a 3D effect. You can use any similar sized chocolate candy you like!

Dark, milk and white chocolate – I used nestle cooking chocolate.

Unsalted butter – I used regular unsalted butter.

Heavy cream – this is the type of cream you use for whipping.

How to make this Halloween Spider Web Chocolate Tart

1. Crush Oreos
2. Add butter

3. Mix to combine
4. Press into tart tin

5. Add ganache ingredients to bowl
6. Microwave until melted

7. Pour into tart tin
8. Spread around and chill

9. Pour white ganache on top. Spread and chill
10. Pipe chocolate head and body for spiders

11. Add candy
12. Pipe legs and allow to set.

13. Pipe ganache on tart
14. Pipe web

15. Add spiders
16. Slice and serve.

Tips and Tricks For Recipe Success!

• Making this tart ahead of time helps make it an easier process!
• Melting the ganache in the microwave is the easiest option. But you can melt it over a double boiler.
• Press the crust as firmly into the tart tin as you can for an even tart shell.
• Use a hot knife to slice the tart cleanly. Simply run under hot water and carefully wipe dry to slice each time.

Frequently Asked Questions about this tart

What does it taste like?

Chocolate! From the chocolate crust, silky smooth chocolate ganache and chocolate spiders! It’s the perfect chocolate lovers treat!

How do I store this?

You can make and store this in an airtight container for up to 3 days in the fridge. Thaw before serving.

Can I use the spiders in other ways?

Yes! You can use these on cupcakes, cakes and basically any dessert you like! You could even make these and just scatter them on your Halloween dessert table for your guests to pick up and enjoy!

Looking for more simple Halloween dessert ideas? Try these!

• Halloween Chocolate Filled Pumpkin Cookies

• Monster Mash Brownies (kids halloween recipe)

• Meringue Ghost Halloween Cake

• Ghost Brownies

Halloween Chocolate Spiderweb Tart

A show stopping Halloween dessert in the form of aSpiderweb Chocolate Tart, complete with edible chocolate spiders! The perfectHalloween dessert table treat!

Serves 8

5 from 1 vote

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 20 minutes mins

Cook: 10 minutes mins

Total: 2 hours hrs 30 minutes mins

Course: Dessert

Cuisine: American

Calories: 825kcal

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Ingredients

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, (see notes)
• ▢ 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

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Learn How To Make it! [VIDEO]

https://youtu.be/ik7sJZUx3xU

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Instructions

Chocolate Spiders

• While the ganache is chilling, prepare the chocolate spiders by piping little blobs of melted chocolate on a lined baking trat. Stick the candy on top. Pipe a little chocolate blob above the candy, then spiders’ legs coming out on the sides. Allow to chill in the fridge completely before using.

Oreo Crust

• Add the Oreos to the bowl of a food processor and pulse until you reach fine crumbs. Alternatively, you can add the cookies to a large zip lock bag and crush using a rolling pin. Pour the butter into the crumbs and pulse or mix until the crumbs are coated and resemble wet soil. When squeezed together in your hand it should come together, kind of like a cookie.
• Pour the mixture into an 8-inch wide (1-inch high) tart tin and use the back of a spoon to firmly press into the sides and top. Chill in the fridge for 10 minutes.

Ganache Filling

• Add all of the ingredients into a heatproof bowl and melt in the microwave for 30 seconds bursts, stirring each time until melted and smooth. Pour most of it into the tart. set about 1/4 cup aside for web details. Allow filled tart to set completely for 1 hour.

White Ganache

• Repeat the same process as the ganache filling, allow to cool slightly before pouring on top of the chilled tart. Use a spoon to spread around evenly.
• Fill a squeeze bottle or piping bag with remaining ganache filling pipe lines across the white ganache. Then, starting from the centre, fill in with a swirl of spider web pattern. Allow to set for another hour before placing chocolate spiders on top.

Notes

Storage – Tart can be stored in an airtight container for up to three days.

 

Nutrition – is based on per …

Heavy Cream – this is the type of cream you use for whipping. Canned or light cream will not help set the ganache filling.

Chocolate Spiders – can be made a couple days in advance if you wish. They make super cool edible decorations on other desserts too!

A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales. To access weight measurements, click on the ‘metric’ button in the recipe card located under the list of ingredients.

Nutrition

Calories : 825kcal

Carbonhydrates: 70g

Protein: 8g

Fat: 60g

Saturated Fat: 37g

Polyunsaturated Fat: 3g

Monounsaturated Fat : 16g

Trans Fat : 1g

Cholesterol: 85mg

Sodium: 204mg

Potassium : 464mg

Fiber: 4g

Sugar : 50g

Vitamin A: 1013IU

Vitamin C: 0.5mg

Calcium: 157mg

Iron: 7mg

Nutrition Disclosure

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