triple chocolate halloween tart

Ahh!! Not to fear, these spiders aren’t real. Quite the opposite in fact, and absolutely delicious! Is using three types of chocolate a trick or treat for this Halloween tart? A treat of course! Although the real trick is how simple it was to make…

• INGREDIENTS

  Chocolate Tart Case:

  250g Wildfarmed Plain Flour 

  30g Cocoa Powder 

  80g Caster Sugar 

  120g Cold cubed butter 

  1 Medium Egg 

  ¼ tsp baking powder 

  A generous pinch of salt

  Tart Fillings:

  Milk Chocolate Ganache:

  150ml Double Cream 

  205g 55% Milk Chocolate

  Dark Chocolate Ganache: 

  255ml Double cream 

  250g 75% Islands Dark Chocolate 

  20g Unsalted Butter

  White Chocolate Ganache: 

  150ml Double Cream 

  260g White Chocolate

  Tart Decorations:

  50g Islands Milk Chocolate 

  50g Islands White Chocolate 

• METHOD

  For the tart case:

  • Preheat your oven to 165°C and make your pastry case first, we used a fluted 23cm in diameter fluted tin for ours (you can use a different size but you may more or less filling!). 

  • Start by combining the dry ingredients together in a bowl and mix together until evenly combined. Add the cold, cubed butter and mix until it resembles fine breadcrumbs.

  • Finish by adding the egg and mixing to form a dough (if it looks really dry and isn’t coming together well add a tablespoon of water and mix you’ve formed a dough. )

  • Bring the dough together into a ball, wrap in clingfilm and leave to rest in the fridge. 

  • Once rested, roll out the dough to about 0.5cm in thickness and line your pastry case, trimming any excess dough from the sides.

  • Rest once more in the fridge for another 30 minutes before lining with parchment paper and baking beans and baking for 25-30 minutes until crisp and dry to the tough, leave to cool completely. 

  For the tart fillings:

  • To make the fillings, they’re all simple ganache recipes. Simply heat the cream (over a hob or even in a microwave) and mix into the chocolate until nice and smooth. We made these one after another, filling the tart as we went!

  • Set in the fridge for an hour or so before serving. 

  For the decorations:

  • To make the spiders we melted the giant milk chocolate buttons and kept a few behind for the spiders ‘bodies’.

  • We place these on parchment and piped the melted chocolate on top to make legs.

  • We then set the chocolate in the fridge until solid (making sure the legs were quite thick so they don’t break) 

  For the cobweb:

  • We piped a swirl of the white chocolate on top of the tart filling and then used a cocktail stick to draw lines from the middle to the edges, alternating the direction to create the design!