Spiderweb Chocolate Tart
A no-bake chocolate tart with a crisp chocolate cookie crust, silky ganache filling, and a piped white chocolate spiderweb. It sets completely in the refrigerator and can be made 2 days ahead, which makes it an impressive centerpiece for a Halloween party.
Equipment
- 9-inch tart pan with a removable bottom
- Food processor
- Small zip-top bag
- Toothpick
Ingredients
For the Crust
- 24 cream-filled chocolate sandwich cookies about 2 1/4 cups crumbs
- 5 tablespoons unsalted butter melted
For the Filling
- 12 oz semisweet chocolate chips
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Spiderweb
- 1/2 cup white chocolate chips
- 1 teaspoon neutral oil
Instructions
- Process the cookies into fine crumbs. Stir in the melted butter until the crumbs hold together when pinched.
- Press the crumbs into the bottom and up the sides of the tart pan, using a flat-bottomed glass to pack them tightly. Freeze for 15 minutes.
- Put the chocolate chips and salt in a heatproof bowl. Heat the cream until steaming at the edges but not boiling, then pour it over the chocolate.
- Let stand for 5 minutes, then whisk gently from the center outward until glossy and smooth. Stir in the vanilla.
- Pour the ganache into the crust and tap the pan on the counter to level it. Refrigerate for at least 4 hours, until completely firm.
- Melt the white chocolate chips and oil in 20-second bursts, stirring until smooth. Spoon into a zip-top bag and snip a tiny corner.
- Pipe 4 concentric circles on the tart, starting from the center. Drag a toothpick from the center out to the edge at 8 evenly spaced points to create the web. Chill for 15 minutes.
- Let the tart stand at room temperature for 10 minutes before slicing with a hot, dry knife wiped between cuts.
Notes
Tips: Do not boil the cream, or the ganache can turn grainy or oily. Pipe the circles quickly while the white chocolate is fluid, then drag the toothpick right away. A full 4 hours of chilling gives clean, sliceable edges.
Storage: Cover loosely and refrigerate for up to 4 days.
Make-ahead: Make the tart through step 5 up to 2 days ahead. Pipe the web within a day of serving for the cleanest lines.
Calories per serving: ~440 kcal (estimated, 1 slice)