This spider web chocolate tart is a fun and festive dessert perfect for Halloween or any time you're craving a rich chocolate treat. The tart is made with a buttery chocolate crust and filled with a smooth, creamy milk chocolate ganache. The spooky spider web design on top is created with melted white chocolate, making this dessert as delightful to look at as it is to eat. It’s simple to prepare, and the contrast between the rich chocolate filling and the sweet white chocolate topping creates a dessert that’s both indulgent and visually stunning.
Why You'll Love This Recipe
You’ll love this recipe because it combines the best elements of a classic tart with a fun and playful design. The buttery, chocolatey crust perfectly complements the creamy, rich milk chocolate ganache filling, while the white chocolate spider web on top adds a touch of sweetness and a decorative flair. The tart is both elegant and fun, making it perfect for special occasions or festive gatherings. Plus, it’s surprisingly easy to make, with simple steps that yield professional-looking results. Whether you’re making it for a Halloween party or just want to impress your guests with a beautiful dessert, this spider web chocolate tart is sure to be a hit.
The Perfect Occasion
This chocolate spider web tart is ideal for Halloween parties, family gatherings, or any festive occasion where you want to serve something a little spooky and fun. It’s also great for birthdays or themed events, especially if you want a dessert that will catch everyone’s attention. The tart can be made ahead of time, making it a convenient option for entertaining, and the spider web decoration adds a playful element that makes it perfect for kids and adults alike. If you’re looking for a dessert that’s both delicious and visually impressive, this tart is the perfect choice.
Decoration Tips
To create the spider web design, use a piping bag or a small plastic bag with a corner snipped off to drizzle the white chocolate in a spiral pattern over the milk chocolate ganache. Once the spiral is complete, use a toothpick or skewer to drag lines from the center to the edges of the tart, creating the spider web effect. For an extra spooky touch, you could add small candy spiders or use a few chocolate chips to make mini spiders on top of the web. If you want to enhance the presentation even further, dust the tart lightly with cocoa powder around the edges or sprinkle some edible glitter for a magical look.
For the Chocolate Crust:
- 1 egg yolk
- 135g butter (cold, not melted)
- 80g sugar
- 25g unsweetened cocoa powder
- 210g all-purpose flour
For the Chocolate Ganache Filling:
- 400g milk chocolate (chopped)
- 230g heavy cream (30% fat)
For the White Chocolate Decoration:
- 40g white chocolate (melted)
- 2 tablespoons heavy cream (30% fat)
Instructions:
- Make the Chocolate Crust: In a mixing bowl, combine the dry ingredients: flour, sugar, and cocoa powder. Add the egg yolk and cold butter, and mix until the dough comes together. It should be firm but smooth. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Roll Out the Dough: Once the dough is chilled, lightly flour your work surface and roll out the dough. If the dough is too sticky, place it back in the fridge or roll it between two sheets of parchment paper. Roll it to fit a 26cm tart pan, then transfer the dough into the pan, pressing it evenly along the base and sides. Prick the base with a fork to prevent bubbling.
- Bake the Crust: Preheat the oven to 180°C (350°F). Bake the crust for 25 minutes, until it’s firm and slightly golden around the edges. Remove from the oven and allow the crust to cool completely on a wire rack.
- Make the Chocolate Ganache Filling: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped milk chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until the chocolate is fully melted and the mixture is smooth and glossy. Pour the ganache into the cooled tart crust.
- Create the Spider Web Design: Melt the white chocolate using a double boiler. Once melted, stir in the 2 tablespoons of heavy cream to make it smooth and pourable. Transfer the white chocolate to a piping bag or a small plastic bag with the corner snipped off. Pipe a spiral pattern over the ganache.
- Make the Spider Web: Using a toothpick or skewer, drag lines from the center of the tart to the edges to create a spider web effect. Let the ganache set at room temperature or in the fridge until firm.
- Serve: Once the tart is fully set, slice and serve. The tart is best enjoyed at room temperature for the creamiest texture.
Enjoy!