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Meringue Ghost Tarts

Meringue Ghost Tarts
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Meringue Ghost Tarts are a fun and festive Halloween dessert featuring airy, crisp meringue shaped like adorable ghosts atop a luscious tart base. This easy-to-make treat combines simple pantry ingredients with a delightful texture contrast, making it perfect for parties, family gatherings, or seasonal snacking. Customize flavors and presentation to suit your taste or dietary needs while impressing guests with spooky style and delicious flavor.

Ingredients

Scale

Meringue

  • 4 fresh egg whites (room temperature)
  • 1 cup granulated sugar
  • 1/2 teaspoon lemon juice or cream of tartar
  • 1 teaspoon vanilla extract

Tart Base and Filling

  • 6 pre-made tart shells (plain or chocolate)
  • 1 cup pastry cream, lemon curd, or chocolate ganache (for filling)
  • 1 teaspoon vanilla extract (optional, for filling)

Decoration

  • Mini chocolate chips or edible food markers (for eyes and mouths)

Instructions

  1. Prepare Your Tart Shells: Start with pre-made tart shells or bake your own. Ensure they are completely cooled before adding the filling and meringue to keep the bottoms crisp and prevent sogginess.
  2. Whip the Meringue: Using a clean, grease-free bowl and an electric mixer, beat the egg whites until frothy. Add lemon juice or cream of tartar to stabilize, then gradually add sugar while continuing to beat until stiff, glossy peaks form. Stir in vanilla extract for flavor.
  3. Fill the Tarts: Spoon your chosen filling—pastry cream, lemon curd, or chocolate ganache—into the cooled tart shells. Smooth the surface to create an even base for the meringue topping.
  4. Pipe the Ghost Shapes: Transfer the meringue to a piping bag fitted with a round tip. Pipe small ghost shapes on top of each filled tart, forming a rounded dome with a pointed tip that resembles a ghost’s head and tail.
  5. Bake the Tarts: Place the assembled tarts in a low-temperature oven set to 225°F (110°C) and bake for about 1 hour. This slow baking gently dries out the meringue without browning, ensuring a crunchy texture that holds its shape.
  6. Decorate Your Ghosts: Once completely cooled, use mini chocolate chips or edible markers to draw eyes and mouths on each meringue ghost, giving them spooky personality and charm.

Notes

  • Use egg whites at room temperature for maximum volume when whipping.
  • Ensure mixing bowls and beaters are completely clean and grease-free for best meringue results.
  • Add sugar gradually to develop shiny, stable peaks.
  • Bake meringue at low temperature to avoid browning or cracking.
  • Practice piping ghost shapes on parchment paper before decorating tarts.
  • Cool tarts and meringue completely before decorating to prevent smudging.
  • Store tarts at room temperature in an airtight container for up to 2 days; refrigeration will soften the meringue.
  • Freezing is not recommended as it affects meringue texture.
  • If meringue loses crispness, reheat briefly in a low oven to restore crunch but watch carefully.
  • Use gluten-free tart shells for a fully gluten-free dessert.

Nutrition

Keywords: Halloween dessert, meringue tart, spooky treat, ghost meringue, easy Halloween recipe, gluten free dessert

Find it online: https://mealsbylina.com/meringue-ghost-tarts/