Vanessa’s ‘not so scary’ chocolate slime tart recipe
A chocolate slime tart was just the ice-breaker Vanessa’s son Vernon needed to step out of the shadows and mingle with his classmates this year. A naturally shy vampire, Vernon sometimes struggles to make new pals, so Vanessa had the brilliant idea of hosting a Halloween party for his class, and making a showstopping pud that would get everyone talking.
See method- Serves 12
- takes 45 mins, plus cooling and chilling
- 348 calories / serving
Ingredients
- 200g Oreo cookies
- 50g unsalted butter, melted
For the slime
- 2 x 150g pots ready-to-eat custard
- 1 tsp green gel food colour
- 1 tsp vanilla extract
For the chocolate topping
- 100g dark chocolate, chopped
- 100g milk chocolate, chopped
- 175ml double cream
- 40g unsalted butter
To decorate
- 50g white chocolate, melted
Each serving contains
- Energy
- 1445kJ 348.0kcal
- Fat
- 25g
- Saturates
- 15g
- Salt
- 0.2g
- Sugars
- 21g
of the Reference intake
Carbohydrate 28.0gProtein 3.1gFibre 0.9g
Method
- Put the biscuits in a food processor, blitz to crumbs, then stir in the butter. Press firmly into the base and sides of a loose-bottomed 23cm tart tin. Put in the freezer while you make the ‘slime’.
- Mix the custard with the food colour and the vanilla. Pour this onto the chilled base and return to the freezer for at least 40 mins or until firm.
- Meanwhile, put the dark and milk chocolate in a bowl. Heat the cream and butter in a pan over a low heat. Once the butter is melted, remove from the heat and pour over the chocolate, stirring until melted. Cool for 5 mins, then pour over the frozen slime base.
- Meanwhile, put the melted white chocolate into a piping bag and pipe a spiral on top of the tart. Drag a cocktail stick through the spiral at regular intervals to create a web.
- Use any remaining white chocolate to make a spider, if you like. Pipe a circle onto nonstick baking paper, then 8 legs. Use the cocktail stick to dot on a little chocolate topping for eyes. Chill to set while the tart cools, then remove the paper and lay the spider on the web. Chill the tart until ready to serve.
- Before serving, leave the tart at room temperature for 15-20 mins until easy to slice.
- Little help: Using the back of a spoon makes it easier to press the crumb mix firmly into the sides of the tin.
- Leftovers: Make a batch of super simple chocolate truffles with leftover chocolate, cream, and butter. Put 125ml cream and 20g butter in a saucepan over a medium heat, until the butter has melted and the cream is bubbling. Add 150g finely chopped chocolate (dark, milk, or white, or a combination of all three) to the mix, and a few drops of salted caramel flavouring, and stir, until smooth. Take off the heat, and allow to cool before transferring to a bowl and leaving to chill in the fridge for around 4 hours. Once chilled, remove from the fridge and use a teaspoon to scoop out portions of the chocolate mix. With cold hands, form the chocolate into balls and roll in crushed pistachios or cocoa powder, to coat.
