Meringue Ghost Tartlets

Name: Meringue Ghost Tartlets
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 30 min
Yield: 8 serving(s)
Ingredients: 8 large graham cracker planks (1 packet); 1/3 c. sugar; 6 tbsp. melted butter; 1/2 c. heavy cream; 4 oz. bittersweet chocolate, finely chopped; 1 1/2 c. sugar; 6 large egg whites; 1 tsp. cocoa powder

By Liza JernowPublished: Sep 12, 2014

Jump to recipe

Tara Donne

Yields:

8 serving(s)

Prep Time:

2 hrs

Cook Time:

20 mins

Total Time:

2 hrs 30 mins

Boo! Knock guests socks off with meringue-topped chocolate ganache tartlet — the perfect sweet and spooky Halloween dessert.

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Ingredients

Graham Cracker Crust

8 large graham cracker planks (1 packet)
1/3 cup sugar
6 Tbsp. melted butter

Chocolate Ganache

1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped

Meringue Ghosts

1 1/2 cups sugar
6 large egg whites
1 tsp. cocoa powder

Directions

1. Step 1Heat oven to 350°F.
2. Step 2To make Graham Cracker Crust: Crush graham crackers into pieces. Transfer to the bowl of a food processor; add sugar. Process until crackers form a very fine crumb. Add butter, and pulse to combine.
3. Step 3Pack graham cracker mixture into 8 (2 1/2-inch) mini tart pans; transfer to a baking sheet, and bake 20 minutes or until the edges of the tartlets darken slightly. Let cool.
4. Step 4To make Chocolate Ganache: Heat cream in a small saucepan over low heat until barely simmering. Remove from heat, add chocolate, and whisk well until very smooth. Spoon into graham crusts.
5. Step 5To make Meringue Ghosts: Heat 3 inches of water in a saucepan over medium-high heat. Bring to a boil, and reduce heat to low. Place sugar and egg whites in a heat-proof bowl. Place bowl over the water and whisk to combine the sugar and egg whites. Stir constantly until sugar is dissolved and mixture is hot to the touch. (Rub a bit between your fingers. If it feels gritty, the sugar has not dissolved.)
6. Step 6Remove bowl from the stove and beat egg white mixture with the whisk attachment of an electric mixer until shiny stiff peaks form. Transfer meringue to a plastic pastry bag, snip the end to about 1 1/2 inches wide, and pipe 4-inch-tall ghost shapes onto the ganache.
7. Step 7Use a small paint brush dipped in cocoa to form the eyes and mouth. Serve immediately.