How to Make a Bloody Spider Web Chocolate Tart – The Best Halloween Dessert EVER! (Video Tutorial Included)

(This post has been updated from the original October 2016 version to provide a better experience for you)

Have you been looking for the best Halloween dessert recipe? Well congratulations my friend, you’ve just found it! This disgustingly delicious chocolate Oreo tart recipe is cleverly disguised as a gruesome & bloody spider web Halloween dessert. A no bake delight that is terrifyingly tasty, CRAZY easy to make & it will blow your Halloween party guests’ minds when they cut into it and reveal a gory bloody surprise… Have I got your attention? Great!

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

If you’re in the market for gore you’ll probably love my easy Halloween cookies with blood spatter too – they’re just as disgusting and SERIOUSLY fun to make! (I mean, they taste amazing – they just look disgusting. Obviously!) Thinking about it, look at my brilliantly bloody Halloween lollipops and ‘bloody’ surprise Halloween Cupcakes too!

So when it comes to creepy Halloween food ideas, I want something new and original. We all see the same things year on year and it can get a bit boring and samey. You want something new too right?

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

Well I’m glad to say I can help you out there! I take it you want your Halloween dessert recipes with pictures too yes? The easy step by step kind to help you throughout the entire recipe? Well that works well, we have those here! Plus top tips and a video recipe for extra measure. I don’t like leaving anything to chance – even with a really simple recipe like this one.

Speaking of simple, this gruesome Halloween dessert really is easy to make. There’s no baking involved, you can make it ahead of time (always a bonus) and you are guaranteed to receive maximum reaction from your guests as soon as they slice into it. You can’t get better than that can you?!

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

Halloween Dessert Tips

  • Make sure you use a food processor to blitz the Oreos. Usually I say a bag and a rolling pin is fine but with the addition of the cream fillings – it just won’t work in this case.
  • Make sure you chop the chocolate as finely as possible to ensure even/fast melting once the hot cream is poured on top.
  • Work with haste when creating the spider web pattern on the top. Ganache starts to set quite quickly.
  • Has the chocolate not fully melted after the 5 mins is up? Don’t worry! Give it a stir then heat in the microwave in 10 second intervals (stirring well each time) until completely melted.
  • Read the recipe through before beginning! Simple but important.
  • Don’t boil the cream. Only heat until it just starts to bubble.

 

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

Halloween Dessert | Bloody Spider Web Chocolate Tart Recipe

Here is what you will need to serve 8 – 10.

The Base

  • 245g (8.5 oz) Oreos
  • 80g (1/3 cup) Unsalted Butter

 

The Filling

  • 200g (7 oz) of Caramel *
  • Red Food Colouring Gel
  • 175g (6 oz) Dark Chocolate, Finely Chopped
  • 50g (1/4 cup) Unsalted Butter, Room Temp
  • 165ml (2/3 cup) Double Cream

 

To Decorate

  • 50g (1.75 oz) White Chocolate
  • Plastic Spiders, Optional

 

Essential Equipment

  • 20cm (8″) Loose Bottomed Tart Tin
  • Food Processor
  • 1 x Disposable Piping bag

*I used Carnation caramel

To make the base, tip the Oreos into the food processor (including the cream filling) and pulse until fine crumbs are formed.

Then gently melt the butter in a small saucepan or in the microwave and pour into the processor with the Oreo crumbs. Pulse a few times until it starts to clump together.

Oreo biscuit crumbs in a food processor

Tip the mixture into the tin and press firmly into the base & sides with a metal spoon. Pop into the freezer to firm up whilst we crack on with the filling.

Oreo biscuit crumbs pressed into a fluted tin

Pour the caramel into a bowl & add a generous amount of red food colouring gel using a cocktail stick. Mix really well. You can keep adding more colour until you reach your desired shade but make sure to do it a little at a time as you can always add more but you can’t take it out!

Caramel coloured with red food gel in a glass bowl

Pour the ‘blood caramel’ over the chilled Oreo base & spread out evenly. Pop back into the freezer whilst we make the chocolate tart filling.

Red caramel in an Oreo crust in a fluted tin

If you haven’t already, finely chop the dark chocolate & cut the butter into small pieces. Place it all into a large glass bowl and set to one side.

finely chopped dark chocolate in a glass bowl

Then pour the double cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)

hot cream in a saucepan on the hob

Pour over the chocolate and leave to stand for 5 minutes.

hot cream over butter & dark chocolate in a glass bowl

When the 5 minutes are up, give it a really good stir with a spatula. It should turn into a beautifully smooth & silky bowl of chocolate ganache heaven.

dark chocolate ganache in a glass bowl with a spatula

Pour the chocolate ganache over the ‘blood caramel’ and smooth out with a spatula.

Dark chocolate ganache poured over the Oreo crust in a fluted tin

How To Decorate Your Halloween Dessert

Working quickly, (as the ganache will start to set pretty fast) break the white chocolate into a bowl and microwave in 10 second intervals. Stir well between each time and keep heating until it’s melted and smooth.

Pour the melted chocolate into the disposable piping bag and snip a small bit off the end. Starting from the middle of the tart working outwards, pipe a spiral of white chocolate.

White chocolate spiral piped over a chocolate tart

Then using a skewer or knife, gently pull lines from the middle to the edge going all the way round the tart. It should end up looking like a spider’s web.

White chocolate spider web pattern skewered on top of a chocolate tart

And that’s it! Pop it into the fridge to set for at least an hour before serving. Consume within 3-4 days.

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

Now that is what I call a Halloween dessert! Looks ‘bloody’ awesome doesn’t it? I took this to a friend’s house warming and it disappeared very quickly! It more than received the reaction I was looking for along with plenty of yummy noises too.

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

You know you’re totally making this for the Halloween party this year… go on, you know you want to! Halloween Desserts should be gruesome and taste amazing… I’m pleased to report that this ticks all the boxes and then some!

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Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders

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5 from 2 votes
Halloween Dessert | No Bake Bloody Spider Web Chocolate Tart on a plate with plastic spiders
No Bake Bloody Spider Web Chocolate Tart
Prep Time
25 mins
Chill Time
1 hr
Total Time
1 hr 25 mins
 

Like this recipe? Please give it a star rating x

Want to make the most terrifyingly tasty Halloween dessert of ALL TIME?! Great! This no bake bloody spider web chocolate tart recipe has got you covered.

Course: Dessert
Cuisine: English
Keyword: Chocolate Tart Recipe, Halloween Dessert, No Bake Chocolate Tart Recipe
Author: Emma Mason | Kitchen Mason
Ingredients
For the Base
  • 245 g Oreos
  • 80 g Unsalted Butter
For the Filling
  • Red Food Colouring Gel
  • 200 g Caramel *
  • 175 g Dark Chocolate (Finely Chopped)
  • 50 g Unsalted Butter (Room Temp)
  • 165 ml Double Cream
To Decorate
  • 50 g 50g White Chocolate
  • Plastic Spiders (Optional)
Essential Equipment
  • 1 20cm (8″) Loose Bottomed Tart Tin
  • 1 Food Processor
  • 1 1 x Disposable Piping bag
Instructions
To Make the Base
  1. Blitz the Oreo biscuits (including fillings) in a food processor until fine crumbs. Add the melted butter and blitz again briefly until clumping. 

  2. Press the biscuit mixture into the base and sides of the tart tin and freeze until needed.

To Make the Filling
  1. Gradually mix red food colouring into the caramel then pour it over the Oreo base. Freeze again until needed.

  2. Put the chopped chocolate in a bowl with the butter.

  3. Gently heat the cream just up to boiling point in a saucepan over a low heat, then pour over the chocolate. Leave for 5 mins.

  4. Meanwhile, melt the white chocolate in a microwave in 10 second blasts and pour it into a piping bag. 

  5. After the 5 mins, stir the dark chocolate until thick and shiny then pour over the caramel and smooth out.

  6. Snip the end of the white chocolate piping bag and pipe a swirl from the centre outwards. Then skewer lines from the middle outwards to create a 'spider web' effect.

  7. Chill for 1 hour until set. Store in the fridge and consume within 3-4 days.

Recipe Video

Recipe Notes

*I used Carnation tinned caramel

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13 thoughts on “How to Make a Bloody Spider Web Chocolate Tart – The Best Halloween Dessert EVER! (Video Tutorial Included)”

  1. Michelle s says:

    Im in the US trying to make this recipe. I am unable to find double cream and the liquid caramel. any suggestions?? I havent made it yet.

    1. Miss KitchenMason says:

      Hi Michelle. I believe the closest substitute you have in the US for double cream is whipping cream. As for the caramel, you could try making your own maybe? There’s a good recipe here: https://goo.gl/LyZFEs Just skip adding the salt, unless you’d like to add it in of course! Emma x

  2. Rita says:

    Could you please convert this to cups and ounces.

    1. Miss KitchenMason says:

      Hi Rita. I don’t personally use cups or ounces as I find metric to be much more accurate. As a result, I don’t understand how to properly convert from grams to cups etc. There are lots of great conversion websites out there that might be able to help though?

  3. Thank you for your recipe. I adopted it on my blog, https://www.gildedgingerbread.com/halloween-no-bake-bloody-chocolate-tart/. I have linked it on my blog. It is super delicious!

    1. Miss KitchenMason says:

      Glad you like my recipe and thank you for the share 🙂

  4. Megan Rauch says:

    I shopped at Trader Joe’s so I used their sea salt caramels

    1. Aaah right. I’m in the uk and we don’t have that shop but is it safe to assume you used hard candy caramels as opposed to a can of caramel?

      1. Megan Rauch says:

        They were soft caramels. I’ll try hard candies next time. Thank you for your replies!

        1. Miss KitchenMason says:

          Don’t use caramels at all, just use a can of caramel. The liquid stuff. I used this Carnation Caramel goo.gl/2ImtsF And you’re welcome! Anything I can do to help 🙂

  5. Megan Rauch says:

    Does the caramel melt right away just by leaving it out on the counter? My caramel seemed to harden quickly at room temp as I was spreading it on the crust. Thanks!

    1. Miss KitchenMason says:

      It depends on what caramel you used and how long you left it in the freezer for I guess. It shouldn’t matter too much anyway as it’s trapped in by the biscuit base & chocolate ganache so it’s not going anywhere 🙂

    2. Sorry, I’ve just re-read this. It shouldn’t be hard at all, especially at room temperature. What caramel did you use? I used Carnation caramel.

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