Description
This Halloween Chocolate Spiderweb Tart is a spooky yet delicious dessert featuring a rich Oreo crust, luscious dark and milk chocolate ganache filling, and a delicate white chocolate spiderweb decoration. Topped with adorable chocolate spiders made from melted dark chocolate and candy, this tart is perfect for festive gatherings, combining creamy textures and a striking visual presentation.
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
- 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 the almond, then add spider legs extending from the sides. Chill in the fridge until completely set.
- Make Oreo Crust: Crush Oreos to fine crumbs using a food processor or by placing them in a zip lock bag and crushing with a rolling pin. Mix the crumbs with melted unsalted butter until coated and the mixture holds together when pressed. Press the mixture firmly into an 8-inch tart tin, creating a 1-inch high crust edge. Chill in the fridge for 10 minutes.
- Prepare Ganache Filling: Combine dark chocolate, milk chocolate, heavy cream, and chilled unsalted butter in a heatproof bowl. Melt in the microwave using 30-second intervals, stirring until smooth. Pour most of the ganache into the chilled crust, reserving about 1/4 cup for decorating later. Let the tart set completely for 1 hour.
- Prepare White Ganache: Melt white cooking chocolate and heavy cream together similarly in a heatproof bowl. Allow to cool slightly, then spread evenly over the set chocolate ganache tart.
- Create Spiderweb Pattern: Using a squeeze bottle or piping bag filled with the reserved ganache filling, pipe lines across the white ganache. Starting from the center, drag a toothpick or skewer through the lines to form a spiderweb swirl pattern. Allow this to set for another hour.
- Assemble and Serve: After the ganache has fully set, place the chilled chocolate spiders delicately on top of the tart. Keep chilled until ready to serve.
Notes
- Storage: Store the tart in an airtight container for up to three days.
- Nutrition estimates are per serving based on 8 servings.
- Heavy Cream: Use whipping heavy cream for ganache setting. Canned or light cream will not thicken properly.
- Chocolate Spiders: Can be made a couple of days ahead and used as cool edible decorations on other desserts as well.
- Measurements: Ingredients are provided in Australian cup and weight measurements; weighing ingredients is recommended for best results.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg
