Halloween Chocolate Ganache TartCourse: DessertsCuisine: AmericanDifficulty: Easy
My children always ask me to bake for their classroom’s every holiday. I needed something festive and fun for my younger child’s Halloween celebration. I found this recipe online but instead of using leftover Halloween candy I decided to let my daughter select all her favorite Halloween sprinkles and go to town decorating it. It made for a fun and delicious project for us. You can make this tart without the sprinkles and keep it simple with homemade whip cream over the ganache. Add berries and there you go, it is already so get creative and have fun. Keep it simple and it is all good. The crust can be made the day before and cover with plastic wrap and leave on the counter.
24 Oreo cookies
1/4 cup butter,melted
1 package dark cocoa candy melts (you can always use another color)
1/2 cup heavy whipping cream
3.5 oz Pumpkin Sprinkle
3.5 oz Ghosts Sprinkle Mix
Halloween orange and black nonpareils
3.5 oz Skull Sprinkles
12 oz dark cocoa candy melts
Halloween 6 cell sprinkle mix
orange and black sprinkles
- Preheat to 325. Place a 9 inch tart pan with removable bottom on a cookie sheet.
- In a food processor, pulse cookies until fine crumbs. Place crumbs in a bowl and add melted butter and mix lightly. Press mixture into the bottom of tart pan. Bake 8-10 minutes or until fragrant. Remove from oven, cool completely. I make this the day before.
- In a microwave safe bowl, combine the candy melts and cream. Make sure you melt on 30 second intervals at 50% of the power. Mix together until smooth. Cool slightly, pour into cooled crust and let stand until ganache is thick enough that the ladies won’t sink, about 30 minutes. Top with assorted candies, sprinkles, decorations, whipped cream, fruit or whatever festive touch you want to do.
- Slice and serve with fresh whipped cream or vanilla bean ice cream.