Looking for a Halloween dessert that makes an impact? This no-bake chocolate tart, styled as a gruesome bloody spider web, is the perfect choice. It’s striking to look at, simple to prepare, and delivers a delicious surprise when sliced—no oven required.
If you love macabre treats, you might also enjoy the blood-splatter cookies or the surprise bloody cupcakes linked below—equally fun to make and guaranteed to get reactions. They taste great, even if they look terrifying.
When I plan Halloween menus I try to include something fresh and original. After a while, the same spooky staples start to feel repetitive, so this tart offers a new twist: dramatic presentation with straightforward preparation and great flavour.
This tutorial includes step-by-step photos, useful tips and a video to guide you. It’s designed so even beginners can follow along and achieve the dramatic spider web effect.
The tart is very straightforward: no baking, can be made ahead (handy for parties), and it produces a big reaction when you cut into it. Pair it with a seasonal drink and your Halloween spread will be complete.
Recipe tips
- Use a food processor to crush the Oreos, including the cream filling; it gives a finer crumb and better texture for the crust.
- Chop the dark chocolate as finely as possible so it melts quickly and evenly when the hot cream is added.
- Work quickly when piping the white chocolate web — the ganache sets fast.
- If the chocolate hasn’t fully melted after resting, stir and heat in 10-second microwave bursts, stirring between each, until smooth.
- Read the full recipe before you start so you’re familiar with the steps and timing.
- Do not boil the cream; heat until it just begins to bubble and then remove from the heat.
Bloody Spider Web Chocolate Tart – Step by Step Picture Recipe
(For a printer-friendly version, see the recipe card below.)
Measurements include both UK metric and US cup units.
Ingredients
Serves 8–10.
For the base
- 245g (8.5 oz) Oreos
- 80g (1/3 cup) Unsalted Butter
For the filling
- 200g (7 oz) Caramel *
- Red Food Colouring Gel
- 175g (6 oz) Dark Chocolate, finely chopped
- 50g (1/4 cup) Unsalted Butter, room temperature
- 165ml (2/3 cup) Double Cream
*I used Carnation caramel.
For the decoration
- 50g (1.75 oz) White Chocolate
- Plastic spiders, optional
Essential equipment
- 20cm (8″) loose-bottomed tart tin
- Food processor
- Disposable piping bag
Instructions
To prepare the base, place the Oreos (all 245g, including the cream filling) into a food processor and pulse until they form fine crumbs.
Melt the butter (80g) gently in a small saucepan or microwave. Pour the melted butter into the processor with the Oreo crumbs and pulse a few times until the mixture starts to stick together.
Press the crumb mixture firmly into the base and up the sides of the tart tin using the back of a spoon. Place the tin in the freezer to firm while you prepare the filling.
Mix the caramel (200g) with red food colouring in a bowl until you reach the shade you want. Add the colour gradually—a little at a time—until you’re happy with the result.
Pour the coloured caramel over the chilled Oreo base and spread it evenly. Return the tart to the freezer while you make the ganache filling.
Finely chop the dark chocolate (175g) and cut the butter (50g) into small pieces. Place both in a large heatproof bowl.
Heat the double cream (165ml) in a small saucepan until it just begins to bubble—do not boil. Pour the hot cream over the chocolate and butter, then let it sit for 5 minutes to soften the chocolate.
After five minutes, stir the mixture until it becomes a smooth, glossy ganache.
Pour the ganache over the chilled caramel layer and spread it evenly with a spatula.
Decoration instructions
While the ganache is still soft, melt the white chocolate (50g) in the microwave in 10-second intervals, stirring between each burst until fully melted.
Transfer the white chocolate into a disposable piping bag and cut a small hole at the tip. From the center of the tart, pipe a spiral of white chocolate outward.
Drag a skewer or small knife from the center to the edge in several places to create a spider web pattern.
Chill the tart in the fridge for at least one hour to set. Store in the refrigerator and consume within 3–4 days.
This tart is a definite crowd-pleaser — dramatic to present and delicious to eat. When I brought it to a friend’s gathering it disappeared quickly and earned plenty of compliments.
Feeling inspired? This tart is the perfect addition to your Halloween menu: eye-catching, simple to make, and reliably tasty.
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No Bake Bloody Spider Web Chocolate Tart
10 Servings
25 minutes
1 hour
1 hour 25 minutes
This show-stopping no-bake tart combines rich chocolate ganache with a blood-coloured caramel layer and a white-chocolate spider web for dramatic effect. Easy to make and perfect for Halloween entertaining.
Ingredients
For the Base
- 245g (8.5 oz) Oreos
- 80g (1/3 Cup) Unsalted Butter
For 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
Instructions
To Make the Base
- Place the Oreo biscuits (245g), including the cream, into a food processor and blitz until you have fine crumbs. Add the melted butter and pulse until the mixture starts to clump.
- Press the mixture firmly into the base and up the sides of the tart tin, then freeze until needed.
To Make the Filling
- Stir red food colouring into the caramel until you reach the desired colour, then pour it over the chilled Oreo base and return to the freezer.
- Put the finely chopped dark chocolate and the butter into a large bowl. Heat the cream until it just starts to bubble, then pour it over the chocolate and butter. Leave for 5 minutes to melt.
- Meanwhile, melt the white chocolate in short bursts and transfer to a piping bag. After the chocolate and cream have rested, stir until smooth and glossy, then pour the ganache over the caramel and smooth the surface.
- Snip the piping bag tip and pipe a spiral from the centre to the edge. Using a skewer, pull lines from the centre outwards to form a spider web. Chill for 1 hour until set.
Notes
*I used Carnation tinned caramel.
For the full step-by-step photo guide and extra FAQs, see the main post above.
Measurements include both UK metric and US cup units.
Storage
Allow the tart to set in the fridge for at least 1 hour. Keep refrigerated and consume within 3–4 days.
Tips
- Use a food processor to blitz the Oreos including their cream filling for best results.
- Chop the chocolate finely so it melts evenly when hot cream is added.
- Work quickly when piping the web — ganache firms up fast.
- If the chocolate isn’t fully melted after resting, stir and microwave in 10-second bursts, stirring between each, until smooth.
- Read the recipe through before you start so everything goes smoothly.
- Don’t boil the cream; heat only until it starts to bubble.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.
- Fluted Flan Tin 20cm Alan Silverwood
- Nestle Carnation Caramel 397g x 2
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 470Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 54mgSodium: 192mgCarbohydrates: 49gFiber: 2gSugar: 37gProtein: 4g
Nutritional information is a guideline only and not a substitute for professional advice. Please check product labels for allergens.
Did you make this recipe?
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