Description
This Halloween Candy Ganache Tart is a festive and delicious dessert perfect for spooky celebrations. A crunchy chocolate cookie crust is filled with a rich dark cocoa ganache made from Candy Melts and heavy cream, then topped with an assortment of colorful Halloween sprinkles and candy decorations. The combination of creamy ganache and crunchy crust makes for an irresistible treat that serves 8 to 10 guests, bringing a fun and seasonal flair to your dessert table.
Ingredients
Scale
Crust
- 24 favorite chocolate sandwich cookies
- 1/4 cup butter, melted
Ganache Filling
- 1 package (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 crust.
- Make the Crust: In the bowl of a food processor, pulse the chocolate sandwich cookies until they become fine crumbs. Transfer the crumbs to a small bowl and stir in the melted butter until the mixture is well combined. Press the mixture evenly into the bottom of a 9-inch removable bottom tart pan.
- Bake the Crust: Place the tart pan in the preheated oven and bake for 8-10 minutes or until fragrant. Remove from the oven and allow the crust to cool completely on a cooling rack.
- Prepare Ganache Filling: In a medium microwave-safe container, 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 increments, stirring between each, until the Candy Melts are almost melted.
- Mix Ganache Smooth: Stir the mixture thoroughly until smooth and well combined. Allow it to cool slightly so it thickens enough to hold the toppings without them sinking.
- Assemble Tart: Pour the ganache into the cooled crust and let it stand for about 30 minutes until the ganache thickens to a spreadable consistency. Decorate the top by sprinkling the assorted Halloween sprinkles and candies evenly over the ganache.
- Chill and Serve: Allow the finished tart to cool completely in the refrigerator before serving to help the ganache fully set and the flavors meld.
Notes
- Use a removable bottom tart pan for easy removal without damaging the crust.
- If you don’t have a food processor, place the cookies in a sealed bag and crush them with a rolling pin to make crumbs.
- Microwaving on 50% power prevents the Candy Melts from burning and ensures a smooth ganache.
- To speed up thickening, you can refrigerate the ganache for 15-20 minutes before adding toppings, but watch carefully to prevent over-hardening.
- Store leftovers covered in the refrigerator for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 slice (1/10 of tart)
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
