The Vegan Spooky Spider Web Tart is a delicious and fun dessert. This recipe contains 6 grams of protein and 610 calories per serving. Takes 4 hours and thirty minutes to make this recipe. We made this tart with sandwich cookies, vegan butter, powdered sugar, peppermint extract, water, food coloring, whipping cream, dark chocolate, vegan butter, milk-style chocolate, white chocolate, and candy spiders. You may pair it with vegan hot chocolate, green apple mocktail, coconut whipped cream, vanilla chai latte, blackberry mocktail, or Halloween brownies. Store this Vegan Spooky Spider Web Tart for five days in the refrigerator.
STATS:
- Preparation time: 25 minutes
- Serving size: 1 slice
- Course: Dessert
- Diet: Vegan
- Cuisine: American
- Total time: 4 hours 30 minutes
- Calories: 610 kcal
- Serving: 8 slices
- Cooking time: 5 minutes
EQUIPMENT:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Measuring spoons
- Spatula
- Microwave-safe bowl
- Spoon
- Piping bag
- Toothpick
- Refrigerator
- Measuring cups
INGREDIENTS:
OREO CRUST:
- 10.5 oz vegan Oreo-style sandwich cookies
- 7 tbsp melted vegan butter
GREEN MINT FILLING:
- 2 cups powdered sugar
- 1 tsp peppermint extract
- 1–3 tbsp water
- A few drops green food coloring
CHOCOLATE GANACHE:
- 1¼ cups vegan whipping cream
- 4.5 oz chopped vegan dark chocolate
- 3½ tbsp vegan butter
- 4.5 oz chopped vegan milk-style chocolate
DECORATION:
- 2.5 oz melted vegan white chocolate
- Edible vegan candy spiders
INGREDIENT NOTES:
VEGAN OREO-STYLE SANDWICH COOKIES:
- They make the crunchy chocolate base of the tart. These cookies have a chocolate taste that pairs well with the mint layer and creamy ganache. You may use chocolate digestive biscuits as per your preference.
VEGAN BUTTER:
- It binds the cookie crumbs together and makes the crust firm when we chill. You may use refined coconut oil as an alternative.
PEPPERMINT EXTRACT:
- We use it to give mint taste to the green filling. You may use a little natural peppermint flavoring as another idea.
VEGAN WHIPPING CREAM:
- It makes the smooth and creamy ganache. This cream makes the chocolate soft, so the topping becomes sliceable. You may use full-fat canned coconut cream as a substitute.
INSTRUCTIONS:
- First, crush the vegan sandwich cookies and make fine crumbs.
- Mix the melted vegan butter with the crumbs completely and press the mixture firmly in the bottom of the pan.
- Put the crust in the refrigerator to chill while preparing the filling.
- Include powdered sugar and peppermint extract, 1 tbsp water at a time, in the bowl.
- Then mix the ingredients properly and stir in a few drops of green food coloring.
- Spread the green mint mixture evenly on the cooled cookie crust.
- Melt the vegan whipping cream, dark chocolate, vegan milk-style chocolate, and vegan butter in the bowl in 20-second intervals.
- Spread the warm ganache on the green mint layer gently.
- Now melt the vegan white chocolate to make it smooth and transfer it into the piping bag.
- Pipe one continuous spiral of the chocolate ganache and drag it from the center toward the outside edge with a toothpick.
- Repeat the step around the tart at many points to get a spiderweb look of the tart.
- Put the edible candy spiders on the tart and chill it for 4 hours.
- Lastly, take the tart and slice it, then serve.
SERVING SUGGESTIONS:
DESSERT:
- Pumpkin Cupcakes
- Halloween Brownies
- Chocolate Spider Cookies
- Pumpkin Cheesecake
FRUIT:
- Strawberries
- Raspberries
- Blueberries
- Sliced Bananas
CREAMY TOPPINGS:
- Vegan Whipped Cream
- Coconut Whipped Cream
DRINK:
- Vegan Hot Chocolate
- Peppermint Hot Chocolate
- Cinnamon Coffee
- Vanilla Chai Latte
PARTY DRINKS:
- Blackberry Mocktail
- Green Apple Mocktail
- Raspberry Lemonade
- Sparkling Cranberry Punch
TIPS:
- Press the crust firmly so it holds together well and slices easily.
- Include water in the mint filling so as not to make the filling runny.
- Chill the tart completely for 4 hours to get firm and clean slices.
STORAGE INFORMATION:
FRIDGE:
- Keep the tart covered in the box and store for five days.
FREEZER:
- Freeze the tart in the box for one month.
FAQs:
Can I make this tart earlier?
- Yes, you may make this dessert and refrigerate it one day in advance.
How to make the mint filling thin?
- Yes, you may add water in small quantity to make the filling thin.
Can I make the spider web without using a piping bag?
- Yes, you may put the melted vegan white chocolate in the zip-top bag and pipe the spiral through the tiny corner.
What makes the ganache too soft?
- Chill the tart long enough so it firms well and slices easily.
Can I make this tart less sweet?
- Yes, you may use dark vegan chocolate in the ganache to reduce the sweetness of the mint layer.
NUTRITIONAL INFORMATION:
Calories: 610 kcal
Net carbs: 73 g
Iron: 3.5 mg
Total carbs: 78 g
Vitamin A: 1,100 IU
Fiber: 5 g
Calcium: 70 mg
Protein: 6 g
Sodium: 330 mg
Potassium: 220 mg
