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Chocolate Spider Web Halloween Tarts

Chocolate Spider Web Halloween Tarts

These Chocolate Spider Web Halloween Tarts feature a cocoa tart shell filled with pumpkin caramel cheesecake, topped with rich chocolate ganache, and decorated with a spooky white chocolate spider web. Perfect for Halloween parties when you want a dessert that’s equal parts festive and elegant.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Chocolate Tart Dough
  • ¾ cup cake flour 100g
  • 2 ½ tbsp almond flour 15g
  • ½ cup powdered sugar 45g
  • 2 tbsp cocoa powder 15g
  • Pinch of salt
  • 4 tbsp unsalted butter cold, cubed (55g)
  • ½ large egg beaten (25g)
  • ¼ cup semisweet chocolate chips melted
Pumpkin Caramel Cheesecake Filling
  • ½ cup heavy cream 120ml
  • 8 oz cream cheese 225g
  • ½ cup pumpkin puree 114g
  • 6 tbsp powdered sugar 45g
  • 2 tbsp brown sugar 25g
  • ½ tsp vanilla extract
  • 1 tsp pumpkin pie spice*
  • ¼ tsp cinnamon
  • ⅛ tsp salt
  • Salted caramel store-bought or homemade, to taste
Chocolate Ganache
  • 7 oz semisweet chocolate 200g
  • 100 ml heavy cream 100g
White Chocolate Ganache (for web)
  • 5 oz white chocolate 100g
  • 50 ml heavy cream 50g
  • White gel food coloring optional

Method
 

  1. Make the tart dough:
  2. In a bowl, whisk together cake flour, almond flour, powdered sugar, cocoa powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg and melted chocolate chips, mixing until dough forms. Wrap and chill for 30 minutes.
  3. Blind bake the shells:
  4. Roll out dough and press into tart pans. Prick bottoms with a fork. Line with parchment and fill with pie weights. Bake at 350°F (175°C) for 12–15 minutes. Remove weights and bake 5 more minutes. Let cool.
  5. Prepare pumpkin caramel cheesecake filling:
  6. In a mixing bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, brown sugar, vanilla, spices, and salt. Mix until creamy. In a separate bowl, whip cream to soft peaks, then fold into pumpkin mixture. Swirl in salted caramel.
  7. Make chocolate ganache:
  8. Heat cream until steaming. Pour over chopped semisweet chocolate. Let sit 2 minutes, then stir until smooth and glossy.
  9. Make white chocolate ganache:
  10. Repeat process with white chocolate and cream. Tint with white food coloring if desired. Transfer to piping bag.
  11. Assemble tarts:
  12. Spoon pumpkin caramel cheesecake filling into cooled tart shells. Pour chocolate ganache on top, smoothing surface. Pipe white ganache in concentric circles on top. Drag a toothpick from center outward to create a spider web design.
  13. Chill and serve:
  14. Refrigerate at least 1 hour before serving to set. Serve cold and enjoy!

Notes

  • Use mini tart pans for individual servings or one large tart pan for a dramatic centerpiece.
  • The spider web design works best if you pipe while the chocolate ganache is still soft.
  • Almond flour adds tenderness, but you can replace it with all-purpose flour if needed.