Description
This Spooky Spider Web Tart is a fun, festive, and delicious Halloween 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 Halloween party.
Ingredients
300g (about 10.5 oz) Oreos (for biscuit crust)
100g (about 3.5 oz) unsalted butter, melted (for biscuit crust)
250g (about 2 cups) icing sugar (for filling)
1 tsp peppermint extract (for filling)
1–3 tbsp water (to form a thick paste for filling)
0.5–1 tsp green food coloring (for filling)
300ml (about 1 1/4 cups) double cream (for ganache)
125g (about 4.5 oz) dark chocolate (for ganache)
125g (about 4.5 oz) milk chocolate (for ganache)
50g (about 1.75 oz) unsalted butter (for ganache)
75g (about 2.5 oz) white chocolate (for decoration)
Spider decorations (optional, for decoration)
Instructions
- Prepare the Oreos: Use a food processor to blitz the Oreos into fine crumbs. Add the melted butter to the Oreo crumbs and mix until the texture resembles wet sand. 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. Refrigerate the crust while you prepare the filling.
- In a bowl, combine the icing sugar and peppermint extract. Slowly add water, 1 teaspoon at a time, until the mixture forms a thick paste. Add 0.5-1 teaspoon of green food coloring to give the filling a fun “slime” green color. Carefully spread the minty filling across the chilled biscuit base.
- In a large bowl, add the milk chocolate, dark chocolate, unsalted butter, and double cream. 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. Pour the ganache over the mint filling and smooth it into an even layer.
- Melt the white chocolate using the microwave or a double boiler. 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. 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. Place spider decorations on top for a creepy Halloween touch.
- Place the tart in the refrigerator for at least 4 hours, or until the tart is fully set and the ganache is firm. Once set, slice and serve the tart chilled. Enjoy this spooky treat with family and friends at your Halloween celebration!
Notes
- For a different filling flavor, you can try a raspberry or strawberry filling instead of mint.
- For a dairy-free version, use dairy-free chocolate and non-dairy cream to make the tart dairy-free.
- For individual servings, make mini tarts by dividing the crust, filling, and ganache among tartlet pans.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Halloween
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
