triple chocolate halloween tart

Method

1. 1

   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!).

2. 2

   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.

3. 3

   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. )

4. 4

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

5. 5

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

6. 6

   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.

7. 7

   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!

8. 8

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

9. 9

   For the decorations

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

10. 10

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

11. 11

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

12. 12

    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!