Halloween Black Widow Chocolate Ganache Tart
I have been wanting to bake this new recipe from Yolande (@patchouka67) since she published it last Halloween! Of course, you will find Yolande’s recipe right HERE!
Check out more Halloween Recipes HERE!
I hope you will enjoy this recipe as much as I did and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Halloween Black Widow Chocolate Ganache Tart
This Dark Chocolate Ganache Tart on a black cocoa shell is so incredibly delicious! Add a swirl and turn it into a Spider Web!
Equipment
Ingredients
BLACK COCOA PIE DOUGH
- 1 1/4 cups (155 g) all-purpose flour
- 1/4 cup (25 g) black cocoa powder
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (30 g) almond flour
- 1/16 tsp (0.38 g) sea salt
- 6 1/2 Tbsp (90 g) butter (At Room Temperature | Small Cubes)
- 2 tbsp (30 g) milk
DARK CHOCOLATE GANACHE
- 1 cup (240 g) heavy whipping cream
- 2 Tbsp (40 g) Maple syrup
- 6 oz (170 g) dark chocolate chunks
- 2 Tbsp (30 g) butter (Melted | Small Cubes)
WHIPPING CREAM ICING
- 1/2 cup (60 g) powdered sugar
- 3 Tbsp (45 g) heavy whipping cream
Instructions
BLACK COCOA PIE DOUGH
- In a mixing bowl, whisk together the all-purpose flour, black cocoa powder, powdered sugar, almond flour and sea salt. Add the small cubes of softened butter and gently mix with your fingers. It is ready when your mixture feels like coarse sand.
- Add the milk and mix for a couple of minutes with your hands until you obtain a ball.
- Roll your pie dough into a large circle between your Roul'Pat®, and your Bonmat™. Peel your Bonmat™ once you have reached the desired size. IMPORTANT: Your circle should always be larger then your mold by 1"/2cm minimum.
- Then, flip your Pie dough onto your Fluted Pie Flexipan® Mold and peel it off from the Roul'Pat®. Size your pie dough onto your Flexipan® and gently cut the scraps off. Lightly pierce the pastry with a fork. Refrigerate for one hour.
BAKE!
- Preheat oven to 350F/180C.
- Take your Pie Dough out of the refrigerator. Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your tart from 23min). Once your Black Cocoa Pie Shell is out of the oven, let it cool down completely in the Flexipan®.
DARK CHOCOLATE GANACHE
- Pour the heavy whipping cream and maple syrup into the Small Round Mold and bring it just to a boil in microwave, about 1 1/2 minutes. Add the dark chocolate chips and small cubes of butter ; swirl to coat all chips. Allow to sit for 2 minutes, then stir.
- Pour your ganache directly on top of your black cocoa pie shell.
WHIPPING CREAM ICING
- In a mixing bowl, whisk together the powdered sugar and heavy whipping cream using your Mini Whisk. Transfer it to your Pastry bag and draw a swirl starting from the center going out. Then, use a toothpick to draw straight lines starting from the center to design your spider web. Refrigerate for at least 2 hours (best is always overnight).
ENJOY!
- When ready to enjoy, peel your tart from your pie mold and place it on your service platter. Allow a good hour before serving in order for the ganache to come back to room temperature. The Chocolate Ganache is best stored in the refrigerator up to 3 days. Decorate to your liking and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Halloween Black Widow Chocolate Ganache Tart
Amount Per Serving
Calories 340
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 48mg16%
Sodium 85mg4%
Potassium 77mg2%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 17g19%
Protein 4g8%
Vitamin A 599IU12%
Vitamin C 0.1mg0%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
Pingback: All About Halloween! (Easy Recipes) - Baking with Nessa
Pingback: A vous l'honneur n°378 - Les petits plats de Patchouka
Merci Ma Yolande! J’ai adoré cette tarte tout chocolat! ~Nessa
waouh !!! beautifull !!! too pretty to be eated !!!
thank you for your trust and for the link
your pretty photo will be of my website shortly
big kisses
Hi Yolande! What a lovely recipe you have! It was a delicious as it looked! I have been wanting to make it since you posted it last year! Merci ~Nessa
thank you !!
(i will try one of your receipt for halloween.. maybe tomorrow.. i must traduct it to french first.. lol the frankenstein chocolate cake.. i have crush of this recip !!
You will LOVE it! And the Frankenstein Chocolate Cake is Karen’s (@yanoubidou), so I know you will love it! She recommended to prepare the white chocolate ganache a day ahead, and I am glad I did. Can’t wait to see what you’ll make! ~Nessa