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Vanessa’s ‘not so scary’ chocolate slime tart recipe

Vanessa’s ‘not so scary’ chocolate slime tart recipe

55 ratings

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
  • Vegetarian


  • 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

  • Fat

    25g 35%
  • Saturates

    15g 73%
  • Sugars

    21g 23%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 28g Protein 3.1g Fibre 0.9g


Vampire 155x255
  1. 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’.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


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.

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