Cobweb Chocolate Tart

Makes 8 -12 servings

Prep time: 15 mins + setting time

Cooking time: 25 minutes

Time to get your spook on! Covered with a sticky web of melted mallows, this chocolate tart is sure to impress this Halloween.

Make some spooky eyeballs using Pams White Chocolate Buttons and Pams Chocolate Drops.
Brush the pastry with an egg wash or cream before you bake it for an extra golden crust!

Defrost the pastry sheets for 5 – 10 minutes, until they are easy to work with but still cool.
Use the pastry sheets to line a standard size tart tin, then prick all over with a fork. Line the pastry with baking paper, fill with pastry weights and blind bake at 180°C for 15 minutes. Remove the paper and weights, then bake for a further 5 - 10 minutes, or until the pastry starts to turn golden. Remove from oven and leave to cool.
Heat the chocolate, cream and 4 chopped mallows gently over low heat, stirring often. When the chocolate and mallows are nearly melted, remove from the heat and whisk until smooth. Alternatively, microwave for 30 seconds, stir and repeat until completely smooth. Pour the mixture into the cooled pastry shell and place in the fridge to set.
When ready to serve, place the remaining 2 mallows in a bowl and microwave for 30 seconds until they are soft and have puffed up. Leave to cool slightly, then, using 2 forks or your fingers, pull out a piece at a time and stretch and pull into strands to drape over top of the tart. Repeat until all used up. This step can be a bit sticky and messy, but it’s all part of the Halloween fun!