Spiderweb Chocolate Tart

This chocolate tart is a decadent, rich, and intricate treat. It's perfect for any Halloween party.

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This year, Tommy and I went to a Halloween party, that was also a wedding celebration for some friends of ours who got married Halloween day. This chocolate tart was one of the items I brought for the party, and I received lots of compliments about it.

As for most tarts, this is a little more time consuming recipe. The tart has to chill a few times, and it requires a couple different ganaches to make.

Start by making the chocolate spiders. Line a baking sheet with wax paper. Place the melted chocolate into a piping bag. Pipe a blob of chocolate, and place a chocolate covered almond on top. Pipe a smaller blob above the almond, to be the spider's head. Pipe the spider's legs coming out of the sides. In case you've forgotten, spiders have 8 legs. 😊 Allow the chocolate spiders to chill completely in the fridge.

Next, make the Oreo crust.
Place the Oreos in a food processor, and pulse til they are fine crumbs.
Pour the butter into the food processor, and mix til fully coated.
Press the mixture into the sides and bottom of a tart pan with a removable bottom.
Chill the crust in the fridge for at least an hour.

Make the ganache filling.
Add all of the ganache ingredients into a heatproof, microwavable bowl. Melt in the microwave for 30 second increments, stirring well between each heating, until the ganache is fully melted and smooth. Pour most of the ganache into the tart, saving about ¼ cup for the spiderweb details.
Chill the tart for an hour.

Make the white chocolate ganache.
Melt all of the white chocolate ganache ingredients in the microwave, in 30 second increments, til fully melted and smooth. Spread the ganache onto the top of the tart, spreading around to cover the entire thing.

Decorate the tart.
Place the reserved ganache filling into a piping bag. Pipe lines across the white chocolate. Then start at the center and fill in with a spider web pattern.
Place the chocolate spiders on top.
Allow tart to chill in the fridge for at least an hour.

Make the chocolate spiders: Place melted chocolate into a piping bag. Pipe a blob of chocolate onto a baking sheet lined with wax paper. Place a chocolate covered almond onto the chocolate. Pipe another smaller blob above the almond. Pipe the legs to the sides of the almond. Allow to chill completely in the fridge.

Make the Oreo crust: Using a food processor, crush Oreos into fine crumbs. Pour the butter into food processor & mix til coated. Press mixture onto the sides & bottom of a tart pan. Chill in the fridge for about 10 minutes.

Make the ganache filling: Add all of the ingredients into a heatproof bowl. Melt in the microwave in 30 seconds increments, stirring in between, til fully melted. Pour most of the ganache into the tart, leaving about ¼ cup for spiderweb details. Chill in fridge for an hour.

Make the white chocolate ganache: Melt all of the ingredients in the microwave in 30 seconds increments, stirring in between, til fully melted. Allow to cool slightly before pouring on top of chilled tart. Spread completely over tart.

Decorate: Add reserved ganache filling to a piping bag. Pipe lines across the tart, then fill in w/ a spider web pattern. Place chocolate spiders on top. Allow to chill in the fridge for at least an hour.