Pumpkin Chocolate Spiderweb Tart

Yield: 1 10-inch tart

Cook: 2 hours 15 minutes

Pumpkin Chocolate Spiderweb Tart is the perfect Halloween or fall dessert with a buttery crust, solid richness of chocolate, and an oh-so-creamy pumpkin filling.Β  [caption id="" align="aligncenter" width="600"] Pumpkin Chocolate...

16 Responses to “Pumpkin Chocolate Spiderweb Tart”

  1. #
    Russell — October 10, 2011 at 2:57 pm

    I love when people get excited about halloween – it gets me more excited. This tart is adorable. And I've been very tempted to try the pumpkin chocolate combo in cake. Now I know I works.

    Like you my list goes on forever but it has lots of pumpkin and lots of spices on it. Oh and tons of apples and pears. I really could go on.

  2. #
    spiffycookie — October 10, 2011 at 6:52 pm

    That tart is super cute. And i bet it tastes great too. My favorite holiday recipe is my dad's traditional pumpkin pie. Sometimes you just gotta have the original!

  3. #
    Emily — October 10, 2011 at 7:35 pm

    how beautiful tessa! I love fall and all things halloween (and pumpkin!). I will definitely try this recipe out πŸ™‚

  4. #
    Deb — October 10, 2011 at 10:30 pm

    What an irresistible Halloween dessert! A decadent pairing of chocolate and pumpkin with a whimsical spider web a decoration, inspired!

  5. #
    Kelli H — October 10, 2011 at 10:38 pm

    SO cute! I'm going to a Halloween party and I think I'll bring this.

  6. #
    Elisha — October 11, 2011 at 2:54 am

    This is amazing! I love that you brought flavor and design together to celebrate Halloween with this tart!

  7. #
    Lauren @ KeepItSweet — October 11, 2011 at 9:30 pm

    I am also a huge fan of the chocolate/pumpkin combo. Your cheesecake looks gorgeous and perfect for Halloween!

  8. #
    Tracey — October 12, 2011 at 12:12 am

    This tart is so cute Tessa – absolutely perfect for Halloween! I have that pies and tarts book from MS too, but somehow I'd miss this one.

  9. #
    Justin Francis Kane — October 12, 2011 at 1:43 am

    I actually just made this today but did some of my own substitutions. Did the crust dough feel extremely wet and pliable to you? I had to use so much extra flour just so it wouldn't stick to my hands. It still turned out delicious, but whenever I use my traditional tart dough, it's never that melty!

    • #
      handleheat — October 12, 2011 at 3:36 am

      When I made the crust it was just really sticky. I ended up not worrying about rolling a perfect circle as I found it was easier to just fill in cracks/holes with leftover crust. What is your traditional tart dough? Would love to see the recipe!

  10. #
    soniarumzi — October 16, 2011 at 7:59 pm


  11. #
    milk_chocolate84 — October 28, 2011 at 1:09 pm

    This tart looks and tastes really wonderfull!
    I put some spiders on spiderweb, and it looks amazing πŸ™‚
    Thanks for inspiration πŸ™‚

  12. #
    panamanorthchef — October 24, 2014 at 6:35 am

    If the caloric and fat content is correct, one piece of this tart would be the equivalent of normal total dietary intake for one and a half days!

  13. #
    Denise Boudreau — October 24, 2014 at 7:58 am

    I will try this adorable recipe. 1 question: Paragragh 2 of MAKE THE CRUST: It says: “Preheat oven 350….“ but then you say to put the dough in the fridge…..When do I use the 350 degree oven? Before I refrigerate or after???


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