In a food processor, add half the graham crackers and softened butter. Then add the sugar and cocoa powder right on top of the butter. Top with the remaining graham crackers. This method helps ensure that the butter doesn’t stick to the sides of the food processor, making it blend up better and faster!

Food processor on high until you have a uniform mixture with no big pieces of graham crackers. If you do notice the butter is stuck to the sides, use a spatula to scrape it down and continue to process until uniform.

Transfer the crust to a 9.5-inch tart pan and spread it out evenly using your hand. Then form the crust to the sides of the pan first, going all the way around the pan. Last, press the remaining crust into the center of the tart pan.

Bake for 5 minutes.

To make the compote: In a 2-quart pot add the frozen strawberries, cane sugar, cornstarch, lemon juice, and water.

Put over medium heat and stir until the sugar dissolves and the berries begin to release their juices. Then simmer for about 10 to 15 minutes, gently mashing up some of the strawberries. The mixture will look noticeably thicker when it's done. Remove from the heat.

Transfer the strawberry compote to the crust and spread it out evenly. Transfer to the fridge to chill.

To make the chocolate ganache: Add the dark chocolate and heavy cream into a large heatproof box.

Microwave, doing 30 second intervals to prevent burning, until the chocolate and cream are completely combined and you have a smooth ganache.

Remove the tart from the fridge and transfer the chocolate ganache to it and spread over the top of the strawberry compote.

Melt the white chocolate in a heatproof bowl, doing 30 second intervals in the microwave, stirring between each one. Transfer to a piping bag and cut a small hole.

Pipe circle onto the chocolate ganache, starting in the center and working your way out, spacing them about 1-inch apart.

Using a butter knife, start at the center of the circles and pull towards the edge of the tart. This will create the spider web pattern! Watch the video, it really helps see how easy it is!

Store the tart in the fridge until ready to serve.