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A delicious and spooky spider web tart with a biscuit base, slime mint filling, chocolate ganache and spider web… spooktacular.
Are you prepared to be terrified? Are you prepared to be grossed out? Are you prepared for something absolutely spooky… no? Well, what about something that isn’t spooky at all and really is just very tasty? This is the tart for you!!
As its so quickly approaching halloween I thought I would through another halloween bake (or non bake if you’d rather) into the mix for something delicious and spooky for you guys to make to celebrate.
I do love halloween more and more as the years go on, but thats probably because I get more and more into the baking and have so much more fun with it all. My spooky spider web cake is one of my older favourites, whereas my spider NYC cookies from last week have been insanely popular.
Obviously, nothing is actually scary here at Jane’s patisserie because I always just want things to taste good, its about having fun!
For the biscuit base I decided to use Oreos as I wanted the base to be black to fit the theme a little better. Similarly to my Rolo Tart, I don’t remove the fillings of my Oreos when I am making a biscuit base I am lazy, and also the filling helps bind the biscuit base.
You do need less butter than a normal biscuit base because of the filling – but that’s okay. I find blitzing my biscuits in a food processor to a fine crumb, then adding the melted butter is best. Mix it to a wet sandy texture and then press into the base and sides of your loose bottomed tin.
It’s always best to use a loose bottomed tin as then its super easy to get the tart back out after you are finished making it and setting it.
For the slime, you can go a little wild… I am very much a lover of all things mint chocolate so I went for a bright green slime flavoured mint, but you can go gooey orange, bloody red or whatever – and choose whichever flavour you prefer.
I used a water icing filling which doesn’t set super well, but it’s not meant to as it’s slime. You can swap this for a caramel sauce that you colour instead if you prefer, but sometimes thats harder to colour because it’s not white to begin with.
You could also do a runny white chocolate ganache, but honestly the water icing mix is the easiest.
For the ganache I just used my favourite as always – I use it in so many of my no-bake tarts because it really is just so delicious. A mixture of milk chocolate, dark chocolate, double cream and butter creates a wonderfully smooth and silky ganache that pours perfectly onto your slime base and I am obsessed.
My other tarts can vary in flavour such as my baileys chocolate tart, or my kinder chocolate tart – but for this one I just stuck with the basics. If you want to use all dark chocolate, use 200g, if you want to use all milk chocolate, use 350g.
When I was doing my Halloween Drip Cake I wanted to do a spider web and it worked so well so I tried it again on this! Honestly, it was easy. A drizzle of white chocolate onto the ganache, and then simply moving through the mixture to create the spider web worked a charm.
I won’t lie, I did just use plastic spiders to decorate the tart as its what I had, and I had run out of any edible spider sweets on me! However, you can of course use what you want and remove the spiders before eating haha.
Tips and Tricks
I would recommend using this tart tin because its what I used, and therefore the recipe is perfect for it.
This tart lasts 2-3+ days in the fridge – delicious served as it is!
Spooky Spider Web Tart!
- 300 g oreos
- 100 g unsalted butter
- 250 g icing sugar
- 1 tsp peppermint extract
- 1-3 tbsp water
- 0.5-1 green food colouring
- 300 ml double cream
- 125 g dark chocolate
- 125 g milk chocolate
- 50 g unsalted butter
- 75 g white chocolate
- Using a food processor, blitz all of the oreos to a fine crumb
- Add in the melted butter and mix until it is a wet sand texture.
- Press this into the sides and base of a 23cm pie/flan/quiche tin (mine was 3cm deep).
- I press into the sides first, then the base. Refrigerate for now.
- In a bowl, add the icing sugar and peppermint essence
- And enough water, 1 tsp at a time, until it forms a thick paste – colour a slime green colour. Spread across the base carefully.
- Add the milk chocolate, dark chocolate, unsalted butter and double cream to a large bowl
- Melt together in the microwave in short bursts until smooth.
- Alternatively, add the chocolate and butter to a bowl, heat the double cream in a pan until just before boiling and then pour over and stir until smooth.
- Pour the chocolate mixture onto the mint filling
- Melt the white chocolate and then pipe in a swirl - use a cake tester to pull out the swirls to make a spider web
- Set the tart in the fridge for 4+ hours, or until solid.
Find my other recipes on my Recipes Page!
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