Lactose Free Spooky Spider Web Tart
Get ready to cast a delicious spell this Halloween with this Lactose-Free Spooky Spider Web Tart. Beneath its eerie white chocolate web lies a rich layer of silky chocolate ganache and a refreshing mint-green filling, all resting on a crunchy Oreo biscuit base. It’s indulgent, eye-catching, and completely lactose-free. Perfect for parties, family gatherings, or a fright night treat that everyone can enjoy. Simple to make yet impressively spooky, this tart is guaranteed to be the star of your Halloween dessert table.
Lactose Free Spooky Spider Web Tart
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Western
Servings
12
Prep Time
2 minutes
Cook Time
2 minutes
Calories
519
This Lactose-Free Spooky Spider Web Tart is a fun, festive dessert that’s perfect for Halloween. A crisp chocolate biscuit base supports a vibrant minty filling, topped with a rich lactose-free chocolate ganache and finished with a striking spider web design in white chocolate. Easy to make, delightfully indulgent, and completely lactose-free, it’s sure to impress both kids and adults at any spooky celebration.
Ingredients
Biscuit Base
-
300g Oreos
-
100g Lactose Free Butter, Melted
Filling
250g Icing Sugar
-
1tsp Peppermint Extract
-
1-3tbsp Water
-
½-1tsp Green Food Colouring
Ganache
-
300ml Lactose-free Double Cream
-
125g Dark Chocolate (check the label many are lactose-free)
-
125g Lactose-free Milk Chocolate (may need to use vegan milk chocolate depending on availability)
-
50g Lactose-free Butter
Decoration
- 75 g lactose-free white chocolate (vegan white chocolate can be used if preferred)
- Chocolate spiders or edible decorations of your choice
Directions
Biscuit Base
- Using a food processor, blitz the Oreos into fine crumbs.
- Add the melted lactose-free butter and mix until it looks like wet sand.
- Press the mixture into the sides and base of a 23 cm pie or tart tin (about 3 cm deep). Press the sides first, then the base for a neat edge.
- Refrigerate while you prepare the filling.
Filling
- In a mixing bowl, combine the icing sugar and peppermint extract.
Add water 1 teaspoon at a time until you have a thick, spreadable paste.
- Tint the mixture with green food colouring until it’s a spooky “slime” shade.
- Spread the mint filling evenly across the chilled biscuit base.
Ganache
- Add the dark chocolate, lactose-free milk chocolate, lactose-free butter, and double cream to a heatproof bowl.
Microwave in short 20-second bursts, stirring between each, until smooth and glossy. Alternatively: Heat the cream in a small pan until just below boiling, pour over the chopped chocolate and butter, and stir until silky smooth.
- Pour the ganache over the mint layer and smooth the top.
Decorate the web
- Melt the white chocolate and spoon it into a piping bag or small sandwich bag with the corner snipped off.
- Pipe a spiral over the tart.
- Using a cocktail stick or cake tester, drag lines from the centre outwards to create a spider web effect.
- Finish with chocolate spiders or other spooky toppings.
Chill and serve
Refrigerate for at least 2 hours, or until fully set.
Slice, serve, and enjoy the minty chocolate indulgence, lactose-free and frightfully delicious!
Recipe Note
For best results, make sure the biscuit base is firmly pressed into the tin to prevent the tart from breaking when slicing. The mint filling can be adjusted to taste, add more or less peppermint extract depending on how strong you like it. If you can’t find lactose-free chocolate, vegan chocolate works perfectly and keeps the tart completely dairy-free. For a dramatic Halloween effect, decorate with chocolate spiders or edible Halloween toppers just before serving. The tart keeps well in the fridge for up to 4 days.
Nutrition
Nutrition
- Serving Size
- per serving
- per serving
- Calories
- 519
- Carbs
- 54 grams
- 20%
- Protein
- 4 grams
- 7%
- Fat
- 32 grams
- 42%
- Sugar
- 44 grams
- 88%
- Fiber
- 2 grams
- 7%
