Chocolate Orange Spider Web Tarts are festively cute and crazy delicious at the same time. The perfect treat for Halloween.
Chocolate and Orange are perfect for each other. They don’t seem like they’d mesh, but they certainly are quite tasty together! The tarts have a decadent crust, but a light and fresh filling. They’re chocolaty, they’re orangey, they’re sweet, they’re down right delicious. The perfect holiday dessert. Although I’ve dressed these in Halloween costumes, they can certainly be made for Thanksgiving and Christmas! Make sure to garnish for the occasion!
This tart is composed of an Oreo crust and an orange curd filling. To make it Halloween festive, a chocolate ganache is pulled through the curd to resemble a spider web! Then a cute white chocolate spider completes the look!
Making The Chocolate Orange Tart
It seems like a lot of steps and work, but it’s quite simple. Make the components and then assemble! You’ll need to make
- Oreo crust
- Orange Curd
- Chocolate Ganache
- White Chocolate Spiders (optional)
To make these adorable tarts you’ll first need to find small tart pans. Amazon always has a good selection! If you don’t have any available, small pie tins will do in a pinch.
Making the Oreo Crust
Make an Oreo crust to begin. I was able to make four, four inch tarts. The recipe can be found here. (On a side note, the grocery store makes small pre-made Oreo pie crusts to purchase if you’d like to go that route. They’re quite cute. I guess they’d then be chocolate orange pies, but they’ll certainly taste the same).
Making the Orange Curd
Step 1: Make the orange curd. It’s a simple process. In a double boiler, add orange juice, sugar, egg yolks, heavy cream and orange zest. Stir them together well and cook, stirring occasionally, for about 15-20 minutes until thick.
Step 2: Strain into a bowl and add the butter. Completely combine.
Making the Chocolate Ganache
Step 1: Place the chocolate chips into a bowl.
Step 2: In a separate microwave safe bowl, heat the heavy cream until it starts to bubble.
Step 3: Once it’s hot, pour the cream over the chocolate chips. Stir until completely smooth. If the chocolate doesn’t melt completely place it into the microwave 10 seconds at a time until the ganache is smooth.
Time to Assemble the Tarts
Pour the warm Orange Curd into the Oreo crust.
Then place the ganache into a piping bag and cut a small hole. Draw three circles, a small one in the center, a medium sized one around the center one and a large one just inside the crust. I go around a few times to make them extra chocolaty!
Then with a toothpick pull the ganache starting from the center and then outward. Do it 10-12 times making your tart beautiful!
Place them, covered, into the refrigerator to set completely. Be careful not to touch the tarts with the covering. Refrigerate for at least 2 hours and up to 3 days. In the mean time you can make chocolate spider garnishes. Or you can certainly buy some plastic ones to complete the look!
Classic Oreo Crust
- 1 Package Oreos 1 Ib. 4oz. Package
- 1/2 Cup Butter 1 stick
In a food processor, add all of the Oreos and reduce to fine crumbs.
Pour the crumbs into a bowl and combine with the melted butter. Combine thoroughly.
Pour it into the tart pans and spread it out and firmly press it evenly.
Use immediately or bake at 350 degrees Fahrenheit for 8-10 minutes until set.
Cool before pouring in the filling.
- 7 Egg Yolks
- 3/4 Cup Granulated Sugar
- 1/2 Cup Orange Juice
- 1/4 Cup Heavy Cream
- 6 Tbsp. Unsalted Butter
- 1 Tbsp. Orange Zest
- 1-2 Drops Orange Food Coloring
In a double boiler, over medium heat, whisk together the egg yolks, sugar, orange juice, heavy cream and orange zest.
Cook, stirring occasionally, for 15-20 minutes until it thickens.
Strain into a bowl and immediately add the butter. Stir into the curd until the butter is completely melted and combined.
Immediately pour into the Oreo tart shells. If you happen to have extra, cover it with plastic wrap and refrigerate for up to 3 days.
- 1/2 Cup Semi-Sweet Chocolate Chips
- 3/4 Cup Heavy Whipping Cream
Pour the chocolate chips into a bowl.
In a separate, microwaveable bowl, heat the heavy cream until it starts to bubble.
Pour the heavy cream over the chocolate chips. Stir until completely smooth.
If the ganache is still a bit chunky, microwave for 10 seconds and stir. Repeat until the ganache is smooth.
Use immediately and pour into a piping bag. Cut a small hole and draw 3 circles onto the orange curd starting with a small circle in the center then two more around that one. Then with a toothpick, drag the ganache from the center to the crust to achieve the look of a spider web. If you have extra store covered in the refrigerator for up to 3 days.
Have a sweet tooth? Here are some more Fall favorites I’m in love with!
Have a safe and Happy Halloween!
Keep it Sweet!
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