Recipes

Halloween Spider's Web Tart

This dessert is the perfect centrepiece to celebrate Halloween! With a minty filling and rich chocolate ganache, it’s sure to go down a treat.

Halloween Dessert Baking

Follow the steps

Biscuit Base

300g Dean’s Shortbread (All Butter or Traditional)
80g unsalted butter
25g cocoa powder

Filling

250g icing sugar
1tsp peppermint extract
1-3 tbsp water
Green food colouring

Ganache

300ml double cream
125g dark chocolate
125g milk chocolate
50g unsalted butter

Decoration

75g white chocolate
Spiders (optional)

Follow The Steps

Biscuit base

Grease the sides and line the base of a 23cm pie tin.

Put the shortbread into a bowl and bash with the end of a rolling pin to a fine crumb. You can also use a food processor for this.

Add the melted butter and cocoa powder to the bowl / food processor and mix until combined.

Press the shortbread into the sides and base of the tin. Use the back of a spoon to do this, starting with the sides first, then the base. Put in the fridge while you make the filling.

Filling

In a bowl, sieve the icing sugar and add the peppermint essence.

Add enough water, 1tsp at a time, until it forms a thick paste.

Add the green food colouring to a slime green colour (or however much you prefer!).

Spread this across the shortbread base carefully, ensuring the base is fully covered.

Ganache

Break the dark and milk chocolate up into small chunks and put the chocolate and butter in to a bowl.

Gently heat the double cream in a pan until just before boiling point, and then pour it over the chocolate and butter. Stir well until you have a smooth, well combined mixture.

Pour the chocolate mixture onto the mint filling, ensuring it covers it all.

Melt the white chocolate and then pipe in a swirl on to the top of the ganache. Use a skewer to pull out the swirls to make a spider's web.

Place the tart in the fridge for at least 4 hours to set.

Cut and enjoy with cream or ice cream.