A delicious and spooky No-Bake Vegan Spider Web Tart with a biscuit base, spooky red caramel filling, chocolate ganache and chocolate spider web….. SPOOKTACULAR! Vegan, No-Bake, Dairy-free, Egg-free, easy to make and only 7 ingredients!
This dessert has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Spider Web Tart
As we’re fast approaching Halloween, I thought it’s the perfect time to share with you a tart I’ve had in mind since last year! I’ve always wanted to create a spider web inspired tart and this one is just perfection and I’m so excited for you all to make it!I Inspired by The Kitchen Mason!
This tart contains a delicious rich cookies and cream base, spooky red caramel sauce topped with decadent chocolate ganache with a white chocolate spider web. This tart is all about having fun, being creative and letting Halloween take over!
Looking for more Vegan Halloween treats, check out my Chocolate Ghost Brownies, Blueberry Ghost Hand Pies, Peanut Butter Spider Cookies, Oreo Bat Cupcakes , Ghost Pop Tarts and Jack Skellington Cookies.
Layers of a vegan spider web tart
This delicious and spooky dessert has 3 simple layers, beginning with the base:
Base
The base is a simple 2 ingredient cookies and cream biscuit base. Oreo cookies are mixed with melted dairy-free butter and combined together until wet sand consistency. It’s then pressed into a tart tin and chilled before adding on the caramel layer.
Caramel
You are going to love this caramel, or should I say creepy SLIME. It’s a simple but really effective trick to make this ordinary tart into a Halloween show stopper! You can use homemade caramel sauce, I have THE BEST 3 ingredient vegan caramel.. BUT to make this tart super quick and easy, I’ve used my favourite shop bought vegan caramel from Natures Charm. I used their Coconut Caramel and dyed it with a drop of red food gel.
Chocolate ganache
The tart is finished with a delicious thick layer of rich and decadent dark chocolate ganache. The spider decoration is dairy-free white chocolate which is piped onto the ganache whilst it’s still wet. It’s a really fun way to decorate this dessert.
Ingredients you’ll need:
This recipe requires only 7 simple ingredients ,most of which you may already have to hand in your kitchen / pantry. If not..don’t worry, I’ve listed them below to jot down on your shopping list of your next shopping / grocery trip.
- Oreo cookies: You’ll want to use the regular size for the base, and mini Oreos for the spider decorations.
- Dairy-free butter: My favourites dairy-free / vegan are Naturli Vegan Block and Flora Plant Butter. You can use your favourite vegan butter / margerine for this recipe.
- Caramel Sauce: You can use homemade or store bought. My favourite pre-made caramel is the Natures Charm Coconut Caramel. It’s thick, sweet and perfect for adding to your favourite desserts, sweets and treats.
- Red food gel: Make sure the red food gel you use is vegan friendly. Most red food gels contain ‘Carmine’ which is made out of crushed bugs which is obviously not vegan. My favourite vegan friendly food gel is the Rainbow Dust colour Pro Gel Range!
- Dairy-free dark chocolate: The darker the chocolate, the richer the dessert will be. I opt for 70% or above, but you can use whatever chocolate you like.
- Evaporated coconut milk / coconut cream : To make the ganache thick, creamy and silky smooth, you’ll mix evaporated coconut milk / coconut cream into the melted dark chocolate. I love the Natures Charm Evaporated Coconut Milk as it adds a lovely coconutty flavour to the ganache which pairs beautifully with the sweet caramel and cookie base!
- Dairy-free white chocolate: Use a good quality vegan white chocolate which melts well. I use Sainsburys Own Deliciously Free From White Chocolate, but for my US friends, iChoc and Vivani dairy-free white chocolate is amazing!!!!
Decorate a tart with a spider web
When I was recipe testing, I actually didn’t know how i was going to decorate this dessert. Thankfully my Mum came up the idea of the white chocolate spider web with the little Oreo spiders. I have to thank her, as this is possibly one of my favourite desserts I’ve ever made. It’s not only fun but SUPER simple and effective.
The spider design is white chocolate piped onto the tart in a fun pattern to look like a web. You could even drizzle the white chocolate over the tart in a circular motion then use a cocktail stick / skewer , drag it through to create the design.
I originally was going to make dark chocolate spiders with white chocolate eyes, but as there are Oreos in the base, to keep with the theme and flavours, I made mini spiders with mini Oreo cookies and piped dark chocolate legs, along with white chocolate eyes. They are super easy to make and really finished this dessert perfectly! However, you can of course decorate the tart with whatever you fancy!!
How to make a Vegan Spider Web Tart
This recipe is super quick, easy and fun to make. I’ve jotted down a quick overview of the precess below. You can find the full written recipe, with method and ingredients in the recipe card at the bottom of the page.
- Base
Mix melted butter with crushed Oreos. Grease a 9” tart with with some butter and pour in the base. Compact and place in the fridge.
- Caramel
Mix caramel with red food gel until spooky, and slime like! Pour the caramel on top of the base and level out. Place back in the fridge while you make the ganache.
- Ganache
Melt the chocolate with the evaporated milk / cream until silky smooth. Pour over the caramel and level out.
- Decoration
While the ganache is still wet, pipe on the white chocolate spider web design by piping lines and curves over the ganache. Allow to chill and set in the fridge.
- Spider Oreos
Twist the mini Oreos in half, pipe spider legs to the bottom order, then sandwich the other Oreo on top. Pipe on some chocolate eyes and chill / freeze to set. Place on top of the spider tart before serving.
Spider web Tart TIPS AND TRICKS:
- I recommend using this tart tin. It has a loose base / push up base which makes removing the tart from the tin a breeze.
- It’s best to lightly grease the base and sides of the tin before adding in the base. If you don’t grease it, the base may stick.
- This tart lasts 3-4 days in the fridge if stored in an air tight / sealed container.
- If you wanted the spider decorations to last at room temperature, you may wish to temper the chocolate. I have a walk though of how to temper chocolate in my award-winning baking book, linked here.
- Make sure the filling is compact. The last thing you want is to add on the caramel and ganache, go to slice the tart and it breaks away. You want it to feel like wet sand!
- Make sure everything is set before slicing and serving. Nothing worse then cutting into a dessert and it’s runny. Make sure to ganache is firm and the base holds it’s shape before using a sharp knife and cutting.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
Vegan Spider Web Tart
- Total Time: 4 hours
- Yield: 10–12 1x
- Diet: Vegan
Description
A spooky No-Bake Vegan Spider Web Tart with a cookie base, slime caramel filling and chocolate spider web makes for a Halloween Show Stopper!
Ingredients
Ingredients for the base
- 400g of Oreo cookies
- 120g of dairy-free butter
Ingredients for the caramel
- 220g of Natures Charm Caramel Sauce (or use homemade)
- Vegan friendly red food gel
Ingredients for the ganache
- 400g of dairy-free dark chocolate
- 200g of Natures Charm Evaporated Milk / coconut cream
- 100g of dairy-free white chocolate (for the spider web)
Decorations (optional)
- Mini Oreos
- Dairy-free dark & white chocolate
Instructions
Method (base)
- Add the Oreo cookies into a food processor and whizz up on high speed until fine and crumb like.
- Place the dairy-free butter / margarine into a small saucepan, place on the hob over low heat and allow to melt.
- Pour the melted butter into the cookie crumbs and blitz to combine. The mixture should look and feel like wet sand. If you press it between your fingers ,it should stick together.
- Pour the mixture into a lightly greased 9 inch tart tin, press on the bottom and up the sides to compact. Place into the fridge while you prepare the filling.
Method (caramel)
- You can use homemade vegan caramel sauce, or store bought.
- Pour the caramel into a bowl, and add in a drop of red good gel. Mix until fully combined.
- Carefully pour the red caramel over the base and level out with an offset spatula or back of a spoon.
- Place back into the fridge to set while you make the ganache.
Method (ganache)
- Place the dark chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Pour in the evaporated milk / coconut cream and whip until smooth.
- Pour the ganache over the top of the caramel, use a spoon or off set spatula to spread it out. You’ll want to add the spicer web on the ganache while it’s setting.
- Place the white chocolate into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate. Once melted, transfer into a piping bag and snip off the tip.
Method (spider decoration)
- Use the white chocolate, pipe lines over the tart, then pipe curves lines in between to create the spider web design (refer to photos and video for example).
- Place the tart into the fridge and allow to set, approximately 2-3 hours.
- In this time, you can make optional mini Oreo spider decorations.
Decorations
- Split the mini Oreos in half, melt some dark and white chocolate in separate bowls using the bain-marie method as seen above, transfer the chocolate into piping bags and snip off the tips.
- Place one of the mini Oreo halves on some grease proof paper, pipe lines either side of the Oreo to make the spider legs. Pipe some more dark chocolate to the Oreo and press the other Oreo on top to sandwich.
- Pipe some of the white chocolate on top and a dot of dark to make the eyes. Allow these to chill in the fridge or freezer until you can peel them off the paper.
- Once set, place on top of the spider tart.
- Use a sharp knife, slice the tart into sections and enjoy!
Notes
To store: keep the tart fresh by storing in the fridge in an air tight / sealed container. Eat within 4 days of making. Allow to come sit at room temperature when first out the fridge for 10 minutes before serving.
- Prep Time: 5 minutes
- Category: Tart
- Method: No-Bake
- Cuisine: American
