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
Ingredients
Base
- 8.5 oz Oreos
- 1/3 cup unsalted butter
Blood Caramel
- 7 oz of canned caramel sauce
- Red food color gel
Ganache
- 6 oz semi-sweet chocolate, Finely Chopped
- ¼ cup unsalted butter, Room Temp
- 2/3 cup whipping cream
Decoration
- 1.75 oz White Chocolate
- Candy, or plastic, spiders (optional)
Method
Base
- Blitz the Oreo biscuits (including fillings) in a food processor until fine crumbs. Add the melted butter and blitz again briefly until clumping
- 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
- 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
- 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
- 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
- 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.
- Decorate with spiders to your liking
- Chill for 1 hour until set. Let sit at room temperature for about 10mins before slicing
Crumbs In My Beard 