This Halloween Tart recipe boasts an oreo cookie tart crust filled with rich chocolate custard and topped with a bloody bubbling pool of pomegranate jelly skulls. This spooky halloween dessert is the perfect party centerpiece for chocolate lovers.
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I bought these skull ice cube molds for another recipe and didn’t end up using them. So, of course, I had to develop a recipe that revolved around them. They worked perfectly as jello molds! I opted for an oreo cookie crust, which is a bit easier than a traditional tart crust and filled it with a chocolate custard that I adapted from Once Upon a Chef.
I also used hemisphere molds to adorn the bloody pool with “bubbles”. I used these in my Cranberry Jelly Tart as well and they work great. The decoration on this one is a bit more involved because of the jellies. If you’re looking for an easier halloween dessert, try my Oreo Scones.
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Why you’ll love this recipe
- This tart boasts an easy-to-make oreo crust.
- The filling has a rich chocolate flavor.
- The design and jelly flavor are completely customizable, use any molds and a different fruit juice, if you’d like.
- This design is perfectly spooky for halloween.
Ingredients
- Oreo cookies serve as the base of the tart crust.
- Heavy cream provides richness to the filling.
- Eggs provide structure to the filling.
- Kosher salt and vanilla extract balance the overall flavor profile.
- The tart filling is sweetened by granulated sugar.
- Unsalted butter brings the crust together and provides richness.
- Semisweet chocolate flavors the filling.
- Unflavored gelatin provides structure to the jelly skulls and pool.
- Pomegranate juice flavors the jelly layer.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this tart to your liking:
- No oreos — make a chocolate shortbread tart crust instead or make a graham cracker crust.
- Different juice — use cranberry, raspberry or strawberry juice instead of pomegranate.
- White chocolate — use white chocolate instead of semisweet chocolate for the filling.
- Different mold — use ghost, spider or pumpkin molds instead.
- Whipped cream — garnish the border of the tart with whipped cream, if desired.
- Dairy-free butter — use dairy-free butter in the crust instead.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make this halloween tart
Step 1: Prepare the jellies according to recipe instructions. Chill until assembly. Combine the blitzed oreos, melted butter and salt. Pat into the tart pan. Bake 8-10 minutes at 350°F.
Step 2: Place the chopped chocolate in a medium heat-proof bowl. Heat the heavy cream and coffee together. Pour over chocolate, let sit 5 minutes, then whisk to combine until smooth. Add the vanilla, sugar and salt and eggs and whisk again until smooth.
Step 3: Pour the mixture into the baked tart crust. Pop any air bubbles with a toothpick or metal cake tester. Bake the tart for 18-20 minutes at 350F. Let chill completely in the refrigerator up to overnight.
Step 4: Place the prepared jellies on top. Prepare the second round of jelly and pour over and around the placed jelly skulls and “bubbles”. Let chill for 1 hour or until the jelly is set.
Hot tips
- Check that the tart is on a level surface before chilling with the final jelly layer, otherwise this layer will not be even and could even slip into the tart pan and form around the edges.
- I like to melt the butter in the microwave in the bowl that I am going to mix the crust in to save on dishes.
- Use a small offset spatula around the edges of the molds to help release the jellies.
Recipe FAQs
Store tarts in an airtight container in the refrigerator for 2-3 days.
No, this is not recommended. The eggs are vital for the structure in the filling.
Yes, you can make this in a pie pan or an 8×8 baking dish.
More recipes you’ll love
Lastly, if you make this Halloween Tart recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Halloween Tart
Equipment
Ingredients
Oreo crust
- 22 oreo cookies (253g)
- 5 tablespoons unsalted butter melted (72g)
- ¼ teaspoon kosher salt
Chocolate custard filling
- 8 oz semisweet chocolate chopped finely (226g)
- 1 cup heavy cream (235g)
- ¼ cup coffee strong (60g)
- 1 teaspoon vanilla extract
- 2 tablespoons sugar (26g)
- ¼ teaspoon salt
- 2 large eggs room temperature
Pomegranate jellies
- 2 cup pomegranate juice (237g) divided
- 2 tablespoons unflavored gelatin divided
Instructions
Make the jellies
- Lightly grease the jelly molds. I used skull and hemisphere molds in varying sizes. Pour ½ cup pomegranate juice in a heatproof bowl. Sprinkle 1 tablespoon of unflavored gelatin over the juice and let sit for a few minutes to bloom.
- Heat the remaining ½ cup pomegranate juice to simmering. Remove from heat, let cool for one minute, then pour over the gelatin mixture. Whisk until all of the gelatin is dissolved.
- Pour into the prepared molds and place in the refrigerator to set for at least two hours.
Make the crust
- Preheat the oven to 350°F. Lightly grease a rectangle or round fluted tart pan with a removable bottom.
- In a food processor or blender, add the oreo cookies. Blitz until they are fine crumbs.
- In a medium bowl, combine the melted butter, oreo cookie crumbs and kosher salt. Mix thoroughly to combine.
- Dump this mixture into the prepared tart pan. With greased hands, pat the crumbs up the sides and into the bottom of the pan. Place the pan on top of a baking sheet to catch any butter spillage in the oven. Bake for 8-10 minutes. If the crust slid during baking pat it back into shape before it cools.
Make the filling
- Place the chopped chocolate in a medium heat-proof bowl.
- In a small saucepan, bring the heavy cream and the strong coffee to a boil. Pour this mixture over the chocolate, cover and let sit for a few minutes, then whisk until completely melted and smooth.
- Add the vanilla, sugar and salt and whisk until incorporated. Add the eggs and whisk again until smooth.
- Pour the mixture into the baked tart crust. Pop any air bubbles with a toothpick or metal cake tester.
- Bake for 18-20 minutes, or until the filling is mostly set and just a bit jiggly when gently shaken. Let cool at room temperature for 1 hour before refrigerating until completely chilled, at least 3 hours.
Assemble and make the jelly pool
- Unmold the skulls and semicircle jellies using a small offset spatula. I like to grease the tip of the spatula and gently slide it around the edge of the mold. Place the flat sides of the jellies down on the surface of the cooled chocolate tart.
- Repeat steps 1 and 2 of the “make the jellies” instructions to make the second round of jelly for the jelly pool layer (other than greasing and using molds — you don't need those anymore.)
- Pour a layer of pomegranate gelatin over and around the placed jellies on top of the chocolate tart. You may not need all of the gelatin mixture. Do not overfill. Chill the entire tart in the refrigerator for 1 hour or until the jelly layer is set before unmolding the tart and serving.
