Meringue Ghost Tarts

Name: Meringue Ghost Tarts
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 7 oz. chocolate wafer cookies (we used Nabisco Famous Wafers); 6 tbsp. unsalted butter, melted; 6 mini tart pans (4.5 to 4.75 in.) with removable bottoms; 8 oz. semisweet chocolate, chopped; 1 c. heavy cream; 4 tbsp. unsalted butter, at room temp; 1/2 c. prepared caramel sauce (optional); 12 mini chocolate chips; 2 large egg whites; 2/3 c. granulated sugar; 1/4 tsp. cream of tartar

Don't worry, those are friendly ghosts!

By Anna Helm BaxterPublished: Oct 9, 2020

Jump to recipe

Mike Garten

Yields:

6 serving(s)

Total Time:

40 mins

Meringue ghosts with mini chocolate chip eyes add extra fun to devilish dark chocolate and caramel tarts.

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Ingredients

For tart shells

7 oz.
chocolate wafer cookies (we used Nabisco Famous Wafers)
6 Tbsp.
unsalted butter, melted
6
mini tart pans (4.5 to 4.75 in.) with removable bottoms

For filling

8 oz.
semisweet chocolate, chopped
1 cup
heavy cream
4 Tbsp.
unsalted butter, at room temp
1/2 cup
prepared caramel sauce (optional)
12
mini chocolate chips

For ghosts

2
large egg whites
2/3 cup
granulated sugar
1/4 tsp.
cream of tartar

Directions

1. Step 1Make tart shells: Place cookies in food processor and pulse to form fine crumbs. Add melted butter and pulse until evenly coated; mixture should hold together when squeezed. Divide mixture among tart pans and press firmly and evenly into corners, up sides and on bottom. Refrigerate at least 10 minutes.
2. Step 2Make filling: Place chocolate in medium bowl. In small saucepan, heat cream on medium until small bubbles form around sides of pan. Pour cream over chocolate and let sit 1 minute. Stir until chocolate is fully melted, then add butter, stirring until melted. If using, spoon 1 tablespoon caramel into each tart shell. Divide chocolate mixture among shells (scant 1/3 cup each) and refrigerate at least 1 hour, until ready to serve.
3. Step 3Make meringue ghosts: Fill medium saucepan with 1 inch water and bring to a boil. To large bowl, add egg whites, sugar, 1/4 cup water and cream of tartar. Place bowl over saucepan (making sure bottom doesn’t touch water). Using electric mixer, beat mixture until stiff peaks form, about 5 minutes. Remove from heat and continue beating until mixture cools, about 2 minutes.
4. Step 4Spoon small mounds of meringue onto tarts and drag spoon through mixture to make a swoop. Add mini chocolate chips for eyes and serve immediately with extra meringue. Remove from pans just before serving.

Nutritional information (per serving): About 735 calories, 50 g fat (30 g saturated fat), 6 g protein, 275 mg sodium, 74 g carbohydrates, 3 g fiber

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