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.

Prep Time 20

Bake / Cook Time 25

REFRIGERATE 12

Total Time 12 45

Equipment

Fluted Tart Mold

Baking Sheet (M)

Ingredients

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
Add the milk and mix for a couple of minutes with your hands until you obtain a ball.
1.06 oz milk
Roll your pie dough into a large circle. IMPORTANT: Your circle should always be larger then your mold by 1"| 2 cm minimum.
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.

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.

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

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

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!