There’s a little kitchen memory tucked in my heart where the oven hums like Sunday morning and the smell of caramel drifts down the hall. These Mini Caramel Meringue Ghost Tarts are the kind of treat that makes everybody gather close — just like Grandma used to do.
Why make this recipe
Because it’s small comfort in every bite: a buttery biscuit crust, gooey salted caramel, rich dairy-free fudge, and a cloud-like meringue shaped into playful ghosts. It’s simple enough for an afternoon with the little ones and special enough for sharing at a family table.
How to make Mini Caramel Meringue Ghost Tarts
Start with a crisp biscuit base, layer on that cozy salted caramel, top with a glossy dairy-free fudge, then crown each tart with billowy aquafaba meringue piped into tiny ghosts. Then have fun drawing those sweet faces — it’s part of the joy.
Ingredients:
- 160g of plain biscuits
- 100g of dairy-free block butter / margarine
- 6 tablespoons of Natures Charm Salted Caramel Sauce
- 80g of dairy-free dark chocolate
- 100g of Natures Charm Oat Condensed Milk
- 115ml of aquafaba
- 100g of caster sugar
- 30ml of water
- 1/4 teaspoon of cream of tartar
- 80g of icing sugar
Directions:
- Preheat oven to 180 degrees C (fan). Line a cupcake tin with 6 cupcake liners. Blitz biscuits into fine crumbs, melt dairy-free butter, and combine with crumbs. Fill 2-3 tablespoons of this mixture into each cupcake case, packing it to form a base. Bake for 5 minutes and let cool.
- Pipe caramel sauce into cooled bases, filling them half full. Chill in the fridge.
- Melt dairy-free chocolate and oat condensed milk in a bain-marie, then pipe fudge on top of the caramel and chill again.
- For the meringue, reduce aquafaba in a saucepan until half its volume, then whip it in a clean bowl with cream of tartar until soft peaks form. Heat sugar and water in another saucepan until it reaches 115 degrees C, then slowly drizzle into the whipped aquafaba while whipping continuously until thick and glossy. Fold in icing sugar.
- Pipe meringue onto tarts and decorate with melted chocolate to create ghost faces. Serve immediately.
How to serve Mini Caramel Meringue Ghost Tarts
Serve them on a pretty plate with a warm mug of tea or a chilled glass of oat milk. These are best eaten the same day so the meringue stays pillowy and the crust keeps its snap. Let everyone pick a ghost face — it makes for a sweet little tradition.
How to store Mini Caramel Meringue Ghost Tarts
If you must keep them, store in an airtight container in the fridge for up to 24 hours. The meringue will soften a bit in the cold; let tarts sit at room temperature 10–15 minutes before serving to regain some of their lightness.
Tips to make Mini Caramel Meringue Ghost Tarts
- Use a clean, grease-free bowl for whipping aquafaba — it makes a world of difference.
- Chill the biscuit bases well before adding the caramel so layers don’t mix.
- If you don’t have a candy thermometer, heat the sugar syrup until it’s syrupy and slightly thickened, but a thermometer gives the best consistent result.
- Pipe the meringue with a round tip for classic ghost shapes, and use a toothpick to tidy peaks before adding faces.
Variations (if any)
- Chocolate ghosts: Fold a teaspoon of melted dairy-free dark chocolate into a third of the meringue for little shadowed ghosts.
- Salted caramel swirl: Add a tiny extra drizzle of salted caramel over the meringue before setting for a pretty swirl.
- Nutty base: Swap half the plain biscuits for graham crackers or digestive biscuits for a deeper, nuttier flavor.
FAQs
Q: Can I make the meringue ahead of time?
A: Meringue made from aquafaba is best piped and served the same day. Stored in the fridge, it will lose some of its cloud-like texture.
Q: Is aquafaba easy to find?
A: Yes — it’s the liquid from canned chickpeas. Keep a can on hand and drain it into a measuring jug for the 115ml you need.
Q: Can I use regular egg whites instead of aquafaba?
A: You can, but this recipe is written to be dairy-free and egg-free. If using egg whites, you’ll need to adjust technique slightly and watch for food-safety guidance with raw egg preparations.
Q: My sugar syrup didn’t reach 115°C. What now?
A: If it’s a bit under, keep it on low heat a little longer. If you’re unsure, a thicker syrup that’s hot will still help stabilize the aquafaba; just take care not to overcook.
Q: Can I freeze these tarts?
A: I don’t recommend freezing after you’ve piped the meringue — it changes texture. You can freeze the baked bases and the fudge layer separately, then assemble and pipe fresh meringue when ready.
Conclusion
If you’d like a close step-by-step inspiration for a dairy-free version similar to this, I enjoyed the write-up on Vegan Caramel Meringue Ghost Tarts. For a classic take on meringue ghosts that sparks ideas for presentation and faces, this recipe roundup from a trusted magazine is a lovely companion: Meringue Ghost Tartlets Recipe – Country Living Magazine.
Thanks for staying awhile in this cozy kitchen with me. There’s something about tiny treats and shared laughter that makes any day feel like a little Sunday — go on and make a tray to pass around the table.
Mini Caramel Meringue Ghost Tarts
Ingredients
Method
- Preheat oven to 180 degrees C (fan). Line a cupcake tin with 6 cupcake liners.
- Blitz biscuits into fine crumbs, melt dairy-free butter, and combine with crumbs.
- Fill 2-3 tablespoons of this mixture into each cupcake case, packing it to form a base.
- Bake for 5 minutes and let cool.
- Pipe caramel sauce into cooled bases, filling them half full. Chill in the fridge.
- Melt dairy-free chocolate and oat condensed milk in a bain-marie, then pipe fudge on top of the caramel and chill again.
- Reduce aquafaba in a saucepan until half its volume, then whip it in a clean bowl with cream of tartar until soft peaks form.
- Heat sugar and water in another saucepan until it reaches 115 degrees C, then slowly drizzle into the whipped aquafaba while whipping continuously until thick and glossy.
- Fold in icing sugar.
- Pipe meringue onto tarts and decorate with melted chocolate to create ghost faces.
- Serve immediately.