Foodie Friday: These Chocolate Tarts with Spider Webs are scarily good. Give the trick-or-treaters a sweetly terrifying treat this Halloween.
Prep: 5 Hr
- 3 gold-strength gelatine leaves (see note)
- 300ml thickened cream
- 1/3 cup (75g) caster sugar
- 1 teaspoon vanilla extract
- 24 ready-made chocolate tart cases (see note)
- Cocoa powder, to dust
Soak gelatine leaves in a bowl of cold water for 5 minutes to soften.
Meanwhile, combine cream, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point.
Squeeze excess water from the gelatine, then add leaves to the cream mixture and stir to dissolve. Strain into a jug and set aside to cool. Pour the cooled mixture into the tart cases and chill for at least 4 hours or overnight until set.
When ready to serve, place a paper doily over the tarts and dust with cocoa powder to resemble spider webs.