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spider tart with red caramel

Vegan Spider Web Tart

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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! 


Units Scale

Ingredients for the base

  • 400g of Oreo cookies
  • 120g of dairy-free butter

Ingredients for the caramel

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


Method (base)

  1. Add the Oreo cookies into a food processor and whizz up on high speed until fine and crumb like.
  2. Place the dairy-free butter / margarine into a small saucepan, place on the hob over low heat and allow to melt.
  3. 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.
  4. 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)

  1. You can use homemade vegan caramel sauce, or store bought.
  2. Pour the caramel into a bowl, and add in a drop of red good gel. Mix until fully combined.
  3. Carefully pour the red caramel over the base and level out with an offset spatula or back of a spoon.
  4. Place back into the fridge to set while you make the ganache.

Method (ganache)

  1. 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.
  2. 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.
  3. 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)

  1. 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).
  2. Place the tart into the fridge and allow to set, approximately 2-3 hours.
  3. In this time, you can make optional mini Oreo spider decorations. 


  1. 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.
  2. 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.
  3. 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. 
  4. Once set, place on top of the spider tart.
  5. Use a sharp knife, slice the tart into sections and enjoy! 


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