Black Widow Bleeding Tart

Get ready for some oohs, ahhs- and maybe a scream or two with the devilishly good tart. This tart is definitely a Halloween showstopper. It’s so easy to make too- the longest bit being it’s chilling time (pardon the pun!) An oozing layer of caramel blood under a rich, decadent chocolate ganache

Makes 8″ tart, serves 12



  • 8.5 oz Oreos
  • 1/3 cup unsalted butter

Blood Caramel

  • 7 oz of canned caramel sauce
  • Red food color gel


  • 6 oz semi-sweet chocolate, Finely Chopped
  • ¼ cup unsalted butter, Room Temp
  • 2/3 cup whipping cream


  • 1.75 oz White Chocolate
  • Candy, or plastic, spiders (optional)



  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 an 8″ loose bottomed tart tin and place in the freezer while you work on the filling

Filling and Decoration

  1. Gradually mix red food colouring into the caramel until your desired shade of red “blood” is achieved. Pour this over the Oreo base. Place in the refrigerator until needed
  2. Put the chopped chocolate in a bowl with the butter. Gently heat the cream just up to boiling point in a saucepan over a low heat (DO NOT BOIL), then pour over the chocolate. Leave for 5 mins. Ignore the urge to stir
  3. Meanwhile, melt the white chocolate in a microwave in 10 second blasts and pour it into a piping bag. After the 5 mins, carefully stir the dark chocolate (avoid making bubbles) until thick and shiny then pour over the caramel and gently smooth out
  4. Snip the end of the piping bag and pipe a swirl of white chocolate from the centre outwards. Then lightly drag a cocktail stick, or skewer, from the middle outwards, crossing the white chocolate lines, to create a ‘spider web’ effect.
  5. Decorate with spiders to your liking
  6. Chill for 1 hour until set. Let sit at room temperature for about 10mins before slicing

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