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.
How to make this Halloween Spider Web Chocolate Tart
- Crush Oreos
- Add butter
- Mix to combine
- Press into tart tin
Tip – Press the crust as firmly into the tart tin as you can for an even tart shell.
- Add ganache ingredients to bowl
- Microwave until melted
Tip – These days I actually tend to melt my chocolate or ganache over a double boiler because theres less chance of the chocolate burning and you get a smoother, glossier ganache.
- Pour into tart tin
- Spread around and chill
- Pour white ganache on top. Spread and chill
- Pipe chocolate head and body for spiders
- Add candy
- Pipe legs and allow to set.
- Pipe ganache on tart
- Pipe web
- Add spiders
- Slice and serve.
How to get nice clean slices!
Use a hot knife to slice the tart cleanly. Simply run under hot water and carefully wipe dry to slice each time.
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
A Quick Baking Guide
If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!
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Halloween Chocolate Spiderweb Tart
My Halloween Spiderweb Chocolate Tart has a smooth, rich chocolate ganache filling, Oreo crust, and edible chocolate spiders!
Serves 8
Ingredients
Chocolate Spiders
- 100 g dark chocolate, melted
- 5 chocolate covered almonds
Oreo Crust
- 270 g Oreos
- 85 g unsalted butter
Ganache Filling
- 200 g dark bittersweet chocolate, chopped
- 200 g milk chocolate, chopped
- 250 g heavy cream, see notes
- 60 g unsalted butter, chilled
White Ganache
- 200 g white cooking chocolate, chopped
- 75 g heavy cream
Learn How To Make it! [VIDEO]
Instructions
Chocolate Spiders
- Pipe little blobs of melted chocolate on a baking tray lined with baking paper. 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
- Prepare crust mixture – 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.
- Form and chill – 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 bottom. Chill in the fridge for 10 minutes.
Ganache Filling
- Melt ingredients – 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
- Melt ingredients – 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.
To decorate
- Fill a squeeze bottle or piping bag with remaining ganache filling and pipe lines across the white ganache. Then, starting from the center, fill in with a swirl of spider web pattern. Place the spiders on top and allow to set in the fridge for an hour.
Notes
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!
Storage – Tart can be stored in an airtight container for up to three days.
Nutrition – is based on per slice. This recipe serves 10.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
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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4 comments
Do you blend the oreos with the cream centers or do you remove the cream?
Such a great question. With the cream! N x
Great fun! Can you also provide the recipe for the piping you use to make the sprider legs? thank you.
Hi Ava! Thanks! I just melted 10g of dark chocolate and added it to a piping bag to pipe out the legs 🙂 N x