Halloween Cream Cheese Tartlets with Olive Spiders
These Halloween Cream Cheese Tartlets with Olive Spiders are a simple spooky appetizer made with crisp pastry shells, a smooth cream cheese filling, and black olives transformed into creepy little spiders.
They’re quick to assemble and perfect for a Halloween party platter.
The garlic powder, onion powder, smoked paprika salt and pepper are optional so you can just use your favorite cream cheese as the main flavor profile.
Ingredients
- 12 mini tartlet shells
- 8 oz (225 g) cream cheese, softened
- 2 tablespoons sour cream
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 18–20 large pitted black olives
- 1 teaspoon olive oil, optional
Instructions
Prepare the Tartlet Shells
Bake the mini tartlet shells according to the package directions until crisp and lightly golden.
Set aside and allow them to cool completely before adding the filling.
Make the Cream Cheese Filling
Place the softened cream cheese and sour cream in a bowl.
Add the garlic powder, onion powder, smoked paprika, salt, and black pepper. You can omit any or all of these if you want to, and just use a plain cream cheese and sour cream mix.
Some store bought cream cheeses may already have added salt as too will the tartlets so it can be best to make a small test batch first.
Mix until completely smooth and creamy. Add another teaspoon of sour cream if you prefer a softer filling.
Fill the Tartlets
Carefully spoon the cream cheese mixture into each cooled tartlet shell, just try not to get any on the sides as it can spoil the look a little.
Alternatively, transfer the filling to a piping bag and pipe it into the shells for a neater finish.
Make the Olive Spiders
It’s important that the olives are dry before you place them, pat them down with a paper towel to remove any excess moisture.
Cut 12 black olives in half lengthwise. Place one half, cut-side down, in the center of each tartlet to create the spider’s body.
Slice the remaining olives lengthwise into thin strips.
Arrange four olive strips on either side of each olive body to give every spider eight legs.
Serve
Arrange the finished tartlets on a serving platter and refrigerate until shortly before serving.
A very light drizzle of olive oil can be added just before serving if desired.
Recipe Tips
Use large, firm black olives because they’re much easier to cut into spider bodies and legs.
Make sure the cream cheese is at room temperature before mixing. This produces a smoother filling and makes the tartlets easier to fill.
Don’t make the olive legs too thick. Thin strips create a much more recognizable spider shape.
Ready-made tartlet shells are ideal for this recipe and turn it into a quick, no-fuss Halloween food.
Make Ahead
The cream cheese mixture can be prepared up to 2 days in advance and kept covered in the refrigerator.
For the crispest pastry, fill the tartlets on the day you plan to serve them. The olive spiders can be prepared ahead and added to the tartlets shortly before serving.
