Spooky Spider Web Tart

Short description
This Spooky Spider Web Tart is a fun, festive, and delicious dessert that’s sure to impress! With a crunchy Oreo crust, a minty filling, and a rich chocolate ganache topping, this tart is a perfect treat for any spooky celebration. The white chocolate spider web design and creepy spider decorations add a fun and eerie touch to the dessert, making it an eye-catching centerpiece at your party.

Why You’ll Love This Recipe

This tart has it all—layers of flavor, rich textures, and a spooky look! The Oreo biscuit crust gives it a crunchy base, while the minty filling adds a refreshing kick. The smooth, creamy ganache topping is the perfect complement to the mint, and the white chocolate spider web design gives it a fun Halloween twist. Whether you’re looking to impress your guests or just indulge in a creepy yet delicious treat, this spider web tart is perfect for the occasion.

Ingredients

For the Biscuit Crust

• 300g (about 10.5 oz) Oreos
• 100g (about 3.5 oz) unsalted butter, melted

For the Filling

• 250g (about 2 cups) icing sugar
• 1 tsp peppermint extract
• 1-3 tbsp water (to form a thick paste)
• 0.5-1 tsp green food coloring

For the Ganache

• 300ml (about 1 1/4 cups) double cream
• 125g (about 4.5 oz) dark chocolate
• 125g (about 4.5 oz) milk chocolate
• 50g (about 1.75 oz) unsalted butter

For Decoration

• 75g (about 2.5 oz) white chocolate
• Spider decorations (optional, for a creepy effect)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Make the Biscuit Crust

1. Prepare the Oreos: Use a food processor to blitz the Oreos into fine crumbs.
2. Mix with Butter: Add the melted butter to the Oreo crumbs and mix until the texture resembles wet sand.
3. Press into the Pan: Press the Oreo mixture into the sides and base of a 23cm (9-inch) pie/flan/quiche tin. Start by pressing it into the sides first, then the base.
4. Chill: Refrigerate the crust while you prepare the filling.

Step 2: Make the Mint Filling

1. Prepare the Mixture: In a bowl, combine the icing sugar and peppermint extract.
2. Add Water: Slowly add water, 1 teaspoon at a time, until the mixture forms a thick paste.
3. Add Food Coloring: Add 0.5-1 teaspoon of green food coloring to give the filling a fun “slime” green color.
4. Spread the Filling: Carefully spread the minty filling across the chilled biscuit base.

Step 3: Make the Ganache

1. Combine Ingredients: In a large bowl, add the milk chocolate, dark chocolate, unsalted butter, and double cream.
2. Melt Together: Melt everything together in the microwave in short bursts, stirring in between, until smooth. Alternatively, heat the double cream in a pan until just before boiling, then pour it over the chocolate and butter mixture. Stir until smooth.
3. Pour Ganache: Pour the ganache over the mint filling and smooth it into an even layer.

Step 4: Create the Spider Web Decoration

1. Melt White Chocolate: Melt the white chocolate using the microwave or a double boiler.
2. Pipe the Web: Using a piping bag or a plastic sandwich bag with the tip cut off, pipe a spiral of white chocolate onto the ganache in a spiderweb pattern.
3. Create the Web Effect: Use a cake tester or a toothpick to drag through the white chocolate, starting from the center and working your way out to create the web effect.
4. Add the Spiders: If desired, place spider decorations on top for a creepy Halloween touch.

Step 5: Chill and Set

1. Refrigerate: Place the tart in the refrigerator for at least 4 hours, or until the tart is fully set and the ganache is firm.

Step 6: Serve & Enjoy!

1. Once set, slice and serve the tart chilled. Enjoy this spooky treat with family and friends at your Halloween celebration!

Servings and Timing

This recipe makes 8-10 servings, and the preparation time is about 30 minutes, with at least 4 hours of chilling time for the tart to fully set.

Variations

• Different Filling Flavors: Instead of peppermint, you can try a raspberry or strawberry filling for a fruity twist.
• Dairy-Free Version: Use dairy-free chocolate and non-dairy cream to make the tart dairy-free.
• Mini Tarts: For individual servings, you can make mini tarts by dividing the crust, filling, and ganache among tartlet pans.

Storage/Reheating

• Storage: Store the tart in the refrigerator in an airtight container for up to 3 days.
• Freezing: You can freeze the tart (without the decoration) for up to 1 month. Thaw in the fridge before serving.

FAQs

Can I use a different crust instead of Oreos?

Yes, you can use a graham cracker crust or a homemade cookie crust, depending on your preference.

How do I prevent the white chocolate from seizing when piping?

Make sure to melt the white chocolate slowly and add a small amount of vegetable oil if needed to help it stay smooth and pipeable.

Can I make this tart a day ahead?

Yes, making the tart a day ahead is a great idea! It gives the flavors more time to set and meld together, and the tart will be just as delicious.

Can I use store-bought chocolate ganache?

Yes, you can use store-bought ganache to save time, but homemade ganache adds a richer flavor to the tart.

Conclusion

This Spooky Spider Web Tart is the ultimate Halloween dessert. With layers of rich chocolate ganache, a refreshing mint filling, and a fun spider web decoration, it’s a spooky yet indulgent treat. Perfect for your Halloween party, this tart is as delicious as it is festive!

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