Halloween Chocolate Spiderweb Tart
My Halloween Spiderweb Chocolate Tart has a smooth, rich chocolate ganache filling, Oreo crust, and edible chocolate spiders!
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
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.
Video
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 | Carbohydrates: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
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