Easy No Bake Bloody Chocolate Spider Web Tart

How about this disgustingly delicious Chocolate Oreo Tart disguised as a gruesome & bloody spider web treat eh?! This no bake delight is terrifyingly tasty, easy to make & will blow your Halloween party guests’ minds when they cut into it and reveal a bloody surprise. Have I got your attention? Good!

Here is what you will need to serve 8 – 10.

The Base

245g Oreos
80g Unsalted Butter

The Filling

Half a 395g Tin of Caramel
Red Food Colouring Gel
175g Dark Chocolate, Finely Chopped
50g Unsalted Butter, Room Temp
165ml Double Cream

To Decorate

50g White Chocolate
Plastic Spiders, Optional

Essential Equipment

20cm (8″) Loose Bottomed Tart Tin
Food Processor
1 x Disposable Piping bag

Step 1: Making the Base

To make the base, tip the Oreos into the food processor (including the cream filling) and pulse until fine crumbs are formed.

Then gently melt the butter in a small saucepan or in the microwave and pour into the processor with the Oreo crumbs. Pulse a few times until it starts to clump together.

Step 2: Making the Base

Tip the mixture into the tin and press firmly into the base & sides with a metal spoon. Pop into the freezer to firm up whilst we crack on with the filling.

Step 3: For the 'Blood' Caramel

Pour the caramel into a bowl & add a generous amount of red food colouring gel using a cocktail stick. Mix really well. You can keep adding more colour until you reach your desired shade but make sure to do it a little at a time as you can always add more but you can’t take it out!

Step 4: For the 'Blood' Caramel

Pour the ‘blood caramel’ over the chilled Oreo base & spread out evenly. Pop back into the freezer whilst we make the chocolate tart filling.

Step 5: For the Chocolate Ganache

If you haven’t already, finely chop the dark chocolate & cut the butter into small pieces. Place it all into a large glass bowl and set to one side.

Step 6: For the Chocolate Ganache

Then pour the double cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)

Pour over the chocolate and leave to stand for 5 minutes.

Step 7: For the Chocolate Ganache

When the 5 minutes are up, give it a really good stir with a spatula. It should turn into a beautifully smooth & silky bowl of chocolate ganache heaven.

Step 8: For the Chocolate Ganache

Pour the chocolate ganache over the ‘blood caramel’ and smooth out with a spatula.

Step 9: For the White Chocolate Spider Web

Working quickly, (as the ganache will start to set pretty fast) break the white chocolate into a bowl and microwave in 10 second intervals. Stir well between each time and keep heating until it’s melted and smooth.

Pour the melted chocolate into the disposable piping bag and snip a small bit off the end. Starting from the middle of the tart working outwards, pipe a spiral of white chocolate.

Step 10: For the White Chocolate Spider Web

Then using a skewer or knife, gently pull lines from the middle to the edge going all the way round the tart. It should end up looking like a spider’s web.

Step 11: Marvel at Your Creation!

And that’s it! Pop it into the fridge to set for at least an hour before serving. Consume within 3-4 days.

For more easy to follow step by step recipes, check out kitchenmason.com

Second Prize in the
Halloween Food Contest 2016

13 Comments

TobyC9

3 years ago

I will put strawberries on my blender until smooth. It will not be as bright as food coloring, but it will be beautiful, healthful, and very tasty. The pie will taste like a chocolate covered strawberry. To make it redder, I may try a tiny bit of the mushed strawberries with a few cranberries. I will also experiment with putting in a little bit of cornstarch if the mushed strawberries are too liquid. These things will depend upon the strawberries: How wet are they and how red are they.

I would not want kids to eat all the chemicals in gel food coloring. It might give them cancer or some other problems later in life!

FlorinJ

6 years ago

Instead of heating chocolate directly on the fire, you may want to use steam. Simply put a larger bowl on top of a smaller pan filled half-way with water, and heat the water. This way it's less likely to overheat the chocolate/cream/ganache. IME, you don't need the mix to boil, just to get hot enough to melt everything, so it can be mixed well. Getting the chocolate to overheat will cause your ganache to be difficult to mix and not look nice (supposedly - never happened to me, since I heat neither the cream nor the chocolate on fire).