Name: Halloween Tart Cake
Prep time: 35 min
Cook time: 30 min
Total time: PT-488082H17M11S
Cuisine: American
Ingredients: 1 cup cake flour; ½ cup almond flour; ¼ cup unsweetened cocoa powder; ¼ cup granulated sugar; ½ tsp salt; ½ cup cold unsalted butter, diced; 1 egg yolk; 1–2 tbsp cold milk (as needed); 8 oz cream cheese, room temp; ½ cup pumpkin purée; ¼ cup caramel sauce; ⅓ cup brown sugar; 1 egg; ½ tsp vanilla extract; ½ tsp cinnamon; ¼ tsp ground ginger; Pinch of nutmeg; ½ cup heavy cream; 4 oz dark chocolate (chopped or chips); 1 tbsp butter; ¼ cup white chocolate chips or melts; 1 tsp coconut oil or milk (optional for thinning)

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There’s something about fall that begs for baking, and this Halloween Tart Cake is just the kind of treat that will have your guests talking. We’re talking chocolate tart crust, a dreamy pumpkin caramel cheesecake filling, silky ganache on top, and a spider web design that’s creepy, cute, and totally edible.

It’s the perfect Halloween dessert for parties, spooky movie nights, or even just a quiet evening when you want something festive but still delicious. Think of this as the classier cousin of your average Halloween cupcakes — with flavors that are rich, seasonal, and seriously satisfying.

If you’ve ever tried combining cheesecake and tart crust before, you know magic happens. And if you haven’t? Oh, you’re in for it. Let me show you how this Halloween Tart Cake comes together — with tips, tricks, and plenty of options no matter your baking skill level.

Before we dive in, feel free to also check out some of our favorite pumpkin-based desserts, like our Pumpkin Crisp Recipe or the ultra-moist Pumpkin Cream Cheese Muffins. They’re all about celebrating the flavors of fall — just like this tart.

Chocolate tart with spiderweb icing design on ganache, placed on a golden cooling rack.

Ingredients for the Halloween Tart Cake

Here’s everything you’ll need to make this Halloween Tart Cake from scratch. We’ll break it down by layer.

the chocolate tart crust:

1 cup cake flour
½ cup almond flour
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
½ tsp salt
½ cup cold unsalted butter, diced
1 egg yolk
1–2 tbsp cold milk (as needed)

the pumpkin caramel cheesecake filling:

8 oz cream cheese, room temp
½ cup pumpkin purée
¼ cup caramel sauce
⅓ cup brown sugar
1 egg
½ tsp vanilla extract
½ tsp cinnamon
¼ tsp ground ginger
Pinch of nutmeg

the chocolate ganache topping:

½ cup heavy cream
4 oz dark chocolate (chopped or chips)
1 tbsp butter

For the spider web design:

¼ cup white chocolate chips or melts
1 tsp coconut oil or milk (optional for thinning)

Instructions: How to Make a Halloween Tart Cake Step-by-Step

Step 1: Make the chocolate tart crust

In a mixing bowl, combine the cake flour, almond flour, cocoa powder, sugar, and salt. Add the cold diced butter and work it in with your fingers or a pastry cutter until the mixture looks like damp sand. Add the egg yolk and milk. Mix until the dough just comes together — don’t overwork it.

Wrap the dough in plastic and chill for at least 30 minutes.

Once chilled, roll it out and press it into your tart pan. Trim the edges and prick the base with a fork. Chill again while preheating the oven to 350°F (175°C).

Blind-bake the crust with pie weights or dried beans for 15 minutes. Remove the weights and bake for another 10 minutes. Let it cool.

Step 2: Prepare the pumpkin caramel cheesecake

In a large bowl, beat the cream cheese and brown sugar until smooth. Add the pumpkin purée, caramel, vanilla, and spices. Beat in the egg until fully incorporated.

Pour the filling into the cooled crust and smooth the top. Bake at 325°F (160°C) for about 30 minutes or until just set. Let it cool, then refrigerate for at least 1 hour before topping with ganache.

Step 3: Make the chocolate ganache

Heat the cream until just steaming. Pour over chopped chocolate and let it sit for 1 minute. Stir until smooth and glossy. Add the butter and stir again.

Pour the ganache over the chilled tart. Tilt the pan gently to spread it evenly. Let it set slightly before decorating.

Step 4: Create the spider web design

Melt the white chocolate with a splash of coconut oil (if needed) until smooth. Transfer to a piping bag or squeeze bottle.

Pipe 3–4 concentric rings on the ganache. Using a toothpick or skewer, drag lines from the center outward to form a spider web.

Let the tart chill again for at least 30 minutes before serving.

Substitutions for Dietary Needs

Want to make your Halloween Tart Cake vegan, gluten-free, or just a little lighter? No problem.

Vegan swaps:

Butter → vegan butter
Cream cheese → plant-based cream cheese
Heavy cream → coconut cream
Chocolate → dairy-free dark chocolate

Gluten-free option:

Use a gluten-free flour blend instead of cake flour
Almond flour is naturally gluten-free, so you’re halfway there

No caramel?

Sub with maple syrup or brown sugar syrup for a slightly different flavor profile.

Variations on the Halloween Tart Cake

This Halloween Tart Cake is super adaptable. Don’t feel boxed into one version.

Try it as:

Mini tart cakes: Use muffin tins or mini tart molds for bite-sized party treats
No-bake Halloween dessert: Use a no-bake crust and chill the cheesecake filling instead of baking it
Different crusts: Swap chocolate crust with Oreo base, graham cracker, or even a buttery vanilla crust
Pure chocolate version: Skip the pumpkin and just go all in with chocolate cheesecake and ganache

Looking for more creative desserts? Our Red Velvet Oreo Cheesecake is another party favorite.

Equipment You’ll Need

Tart pan (9-inch) or mini tart rings
Pie weights or dried beans (for blind baking)
Mixing bowls, hand or stand mixer
Small saucepan for ganache
Piping bag or squeeze bottle
Toothpick or skewer for decorating

Storage Tips for Your Halloween Tart Cake

Fridge: Store your Halloween Tart Cake in the refrigerator for up to 4–5 days. Keep it covered to avoid drying out.
Freezer: Freeze before adding the ganache or web design for up to 1 month. Thaw overnight in the fridge.
Serving: Always serve at room temp for the best flavor and texture.

Top Tip

Keep your tart dough cold every step of the way. This is the secret to that crisp, buttery bite that makes a tart unforgettable. If your dough gets warm while working, pop it in the fridge for 10–15 minutes. Cold dough = happy tart.

Pair This Tart with These Cozy Fall Favorites

If you’re making this tart for a party or fall dinner, you’ll want some cozy companions on the table. Try it alongside:

Pumpkin Bread Recipe
Pumpkin Magic Custard Cake
Valentine’s Day Treats (for creative decoration ideas!)
A big mug of hot spiced apple cider

Halloween chocolate tart cakes with spiderweb icing designs on top of glossy ganache, styled on a wire rack.

Halloween chocolate tart cakes decorated with white spiderweb icing on dark chocolate ganache.

Ready to bake this Halloween Tart Cake?
Trust me, it’s not just a dessert — it’s a whole fall experience. One bite and you’ll understand why this spooky little tart deserves a place at your Halloween table every year.

Halloween Tart Cake

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