Black Widow Chocolate Ganache Tart | Halloween

This spooky season, indulge in a spine-chilling treat with this Black Widow Chocolate Ganache Tart! Nestled in a mesmerizing dark chocolate almond crust and drizzled with velvety chocolate ganache, this dessert is as decadent as it is hauntingly beautiful. Perfect for impressing your ghoulish guests and satisfying your sweet tooth, this tart will have everyone under its delicious spell.

• Save

Looking for some inspiration?… For more Beetlejuice Recipes, click HERE! ; for more Hocus Pocus Recipes, click HERE! for more Witch Recipes, click HERE! ; for more Halloween Recipes, click HERE! ; for more Halloween Cookie Recipes, click HERE! ; and for for more Pumpkin Spice Recipes, click HERE! 

• Save

If you love Halloween Season, you are going to Love my Top Pumpkin Desserts Selection ; click HERE!

• Save

Be the first to know about new videos? Hit the subscribe BUTTON now!

~BE SURE TO SUBSCRIBE TO RECEIVE NEW RECIPES DIRECTLY IN YOUR INBOX~

• Save

Black Widow Chocolate Ganache Tart | Halloween

bakingwithnessa

This spooky season, indulge in a spine-chilling treat with this Black Widow Chocolate Ganache Tart! Nestled in a mesmerizing dark chocolate almond crust and drizzled with velvety chocolate ganache, this dessert is as decadent as it is hauntingly beautiful. Perfect for impressing your ghoulish guests and satisfying your sweet tooth, this tart will have everyone under its delicious spell.

Start Cooking Pin Recipe Print Recipe

Prevent Sleep ModePrevent Sleep Mode

Prep Time 20 minutes mins

Bake / Cook Time 25 minutes mins

REFRIGERATE 12 hours hrs

Total Time 12 hours hrs 45 minutes mins

Course Dessert

Cuisine American, French

Servings 12

Equipment

• Save

Fluted Tart Mold

• Save

Baking Sheet (M)

Ingredients

 

1x2x3x

BLACK COCOA PIE DOUGH

• ▢ 5.47 oz (155 g) all-purpose flour
• ▢ 0.88 oz (25 g) black cocoa powder
• ▢ 2.12 oz (60 g) powdered sugar
• ▢ 1.06 oz (30 g) almond flour
• ▢ 1/16 tsp (0.38 g) sea salt
• ▢ 3.17 oz (90 g) butter (At Room Temperature | Small Cubes)
• ▢ 1.06 oz (30 g) milk

DARK CHOCOLATE GANACHE

• ▢ 8.47 oz (240 g) heavy cream
• ▢ 1.41 oz (40 g) Maple syrup
• ▢ 6 oz (170 g) dark chocolate chunks
• ▢ 1.06 oz (30 g) butter (Melted)

WHIPPING CREAM ICING | SPIDERWEB

• ▢ 2.12 oz (60 g) powdered sugar
• ▢ 1.50 oz (45 g) heavy cream

Instructions

 

BLACK COCOA PIE DOUGH PREPARATION

• Line a 9 inch | 22 cm round tart pan like you would usually do and set aside. NOTE: For this recipe, I used my Pie Mold placed on top of a medium perforated baking sheet. Set aside.
• 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.
  5.47 oz all-purpose flour, 0.88 oz black cocoa powder, 2.12 oz powdered sugar, 1.06 oz almond flour, 1/16 tsp sea salt, 3.17 oz butter
  

  • Save
• Add the milk and mix for a couple of minutes with your hands until you obtain a ball.
  1.06 oz milk
  

  • Save
• Roll your pie dough into a large circle. IMPORTANT: Your circle should always be larger then your mold by 1"| 2 cm minimum.
  

  • Save
• Flip your Pie dough onto your prepared pie mold. Size your pie dough and gently slice off the scraps.

  Lightly pierce the pastry with a fork. Refrigerate for one hour. NOTE: This is an important step to avoid the pie dough to retract once baked.
  

  • Save

BAKE!

• Preheat oven to 350℉/180℃.

  Take the Pie Dough out of the refrigerator. Bake for 25 minutes at 350℉/180℃. (Every oven heats differently, monitor your tart from 23 minutes). Once your Black Cocoa Pie Shell is out of the oven, let it cool down completely in the mold.
  

  • Save

DARK CHOCOLATE GANACHE PREPARATION

• Pour the heavy cream and maple syrup into a microwavable bowl. 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.
  8.47 oz heavy cream, 1.41 oz Maple syrup, 6 oz dark chocolate chunks, 1.06 oz butter
  

  • Save

WHIPPING CREAM ICING | SPIDERWEB PREPARATION

• 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).
  2.12 oz powdered sugar, 1.50 oz heavy cream
  

  • Save

ENJOY!

• When ready to enjoy, place your Black Widow Chocolate Ganache Tart 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. Enjoy! "BONE" Appétit & Happy HALLOWEEN!
  

  • Save

YouTube Video

Photos

• Save

• Save

• Save

• Save

• Save

Nutrition

Calories: 340kcal | Carbohydrates: 31g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 85mg | Potassium: 77mg | Fiber: 3g | Sugar: 17g | Vitamin A: 599IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg

Keyword black widow cocoa tart, chocolate ganache tart, easy chocolate truffles, fall recipes, Halloween Baking

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/halloween-black-widow-chocolate-ganache-tart/

Credit: Yolande from the blog Chez Patchouka ; Recipe: Tarte au Chocolat Toile d’Araignée. This tart was so much fun to make ; I simply love the spiderweb design on top. Merci pour la recette Yolande! Bises, ~Nessa

En cette saison effrayante d’Halloween, faites-vous plaisir avec cette Tarte, tout chocolat: La ganache au chocolat noir est versée sur une pâte sablée au chocolat noir et à l’amande, puis une toile d’araignée est dessinée au dessus pour la touche finale. Tout le monde sera sous son délicieux charme!

• Save

• Save