Description
This Halloween Candy Ganache Tart combines a rich chocolate cookie crust with a smooth dark cocoa ganache filling, topped with festive Halloween sprinkles and candies. Perfect for spooky celebrations, it offers a delightful blend of creamy, crunchy, and chocolaty textures that are sure to impress your guests.
Ingredients
Scale
Crust
- 24 favorite chocolate sandwich cookies
- 1/4 cup butter, melted
Ganache Filling
- 12 oz. Dark Cocoa Candy Melts®
- 1/2 cup heavy whipping cream
Toppings
- Pumpkins Sprinkles, 3.5 oz.
- Ghosts Sprinkles Mix
- Halloween Orange & Black Nonpareils
- Halloween 6 Cell Sprinkle Mix
- Skulls Sprinkles, 3.5 oz.
- Spooky Shapes Halloween Sprinkles Assortment, 5.93 oz.
- Orange and Black Halloween Sprinkles Assortment, 7 oz.
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the tart crust.
- Prepare the Crust: In the bowl of a food processor, process the chocolate sandwich cookies until fine crumbs form. Transfer crumbs to a small bowl and mix with melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch removable bottom tart pan to form an even crust layer.
- Bake the Crust: Place the tart pan in the preheated oven and bake for 8-10 minutes or until the crust is fragrant. Remove from the oven and allow it to cool completely on a cooling rack.
- Make the Ganache: In a medium microwave-safe bowl, combine the Dark Cocoa Candy Melts and heavy whipping cream. Microwave at 50% power for 1 minute, then stir. Continue microwaving at 50% power in 30-second intervals, stirring between each, until the candy melts are almost melted. Stir thoroughly until the mixture is smooth and glossy. Let it cool slightly.
- Assemble the Tart: Pour the slightly cooled ganache into the cooled crust. Allow it to stand for about 30 minutes, until the ganache thickens enough so the sprinkles and candies won’t sink.
- Decorate: Top the ganache with assorted Halloween sprinkles and candies of your choice, distributing them evenly for a festive look.
- Chill and Serve: Let the tart cool completely before slicing and serving to ensure the ganache is fully set.
Notes
- The cookie crust can be made ahead and refrigerated to save time.
- Use a microwave-safe bowl and stir frequently to prevent the ganache from burning.
- If you don’t have a removable bottom tart pan, carefully use a spatula to lift the tart from the pan after it cools.
- Customize the sprinkles and candies based on available Halloween-themed decorations.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/10 of tart)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
