Vegan Caramel Meringue Ghost Tarts

Method (base)

1. Line a cupcake tin with 6 cupcake liners, set aside and pre-heat oven to 180°C fan.
2. Add the biscuits into a blender and blitz until you have fine crumbs.
3. Add the dairy-free butter into a saucepan, heat on low on the hob until melted. Add the melted butter into the biscuits and pulse again to combine.
4. Add 2-3 tablespoons of buttery biscuit base into each cupcake case, and compact with something flat, like the base of a small glass or rolling pin. You want the mixture to go up the sides of the case, creating a cup shape for the pie filling to sit in. The mixture will be enough for 6 cupcake cases.
5. Place the bases into the middle of the oven and bake for 5 minutes. Remove from the oven and allow the bases to cool in the tin. Make sure the bases are cool before filling.

Method (caramel)

1. Transfer the caramel sauce into a piping bag and pipe into the cooled bases. Fill them half full with caramel. Set in the fridge while you make the chocolate fudge.

Method (chocolate fudge)

1. Place the chocolate and condensed milk into a heat-proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate and condensed milk together. Whip until smooth using a hand held spatula or whisk.
2. Transfer into a heat proof piping bag and pipe a bulb of the fudge on top of the caramel. If you don’t have a piping bag you can always use a small spoon. Allow the fudge to level its-self out, then place immediately into the fridge. The heat from the chocolate can melt the caramel, so be quick adding it into the fridge.
3. Tarts without the meringue can be stored in the fridge for up to 3-5 days. 

Method (meringue)

1. As the meringue is of soft texture, it’s best to make and decorate the tarts just before serving and serve it immediately.
2. Add the aquafaba into a saucepan, place on the hob and bring it to a low boil. Reduce the heat and allow it to simmer until it has reduced to half of its volume (it should be around 60ml once reduced). After 5-8 minutes of simmering, check the volume by pouring the reduced aquafaba into a bowl over some scales. If there is more than half, place it back into the saucepan and continue to reduce until it’s half. Pour the reduced aquafaba into a heat proof bowl and allow to come to room temperature.
3. Take a large clean mixing bowl, making sure it’s free from any grease and is completely dry. Pour in the reduced aquafaba and cream of tartar. Whip this on high speed until soft peaks form. This will take around 10-12 minutes. A stand mixer with balloon whisk attachment works best for incorporating air into the meringue. You can alternatively use an electric hand whisk, it’ll just take longer. 
4. Once the aquafaba is at soft peaks, keep it mixing on medium speed whilst you add the sugar and water into a small saucepan, place on the hob over low / medium heat and allow to come to a low simmer. Don’t stir this mixture at all!! Place a candy thermometer into the sugar syrup and continue to simmer until it reaches 115°C. This will take around 5-8 minutes.
5. When the sugar syrup has reached it’s correct temperature, turn the mixer speed on to low and slowly drizzle it into the whipped aquafaba. Slowly drizzle in a little at a time down the sides of the bowl, to prevent splashing the sugar syrup and burning yourself, it is extremely hot. Once the syrup is all in, turn the speed up to high and whip to incorporate. Whisk the aquafaba mixture for a further 5-8 minutes.
6. Add in the icing sugar and whip until the meringue is glossy, thick and holds a peak.
7. Transfer the meringue into a piping bag fitted with a large round tip nozzle.
8. Pipe a bulb of meringue on top of each pie. Use melted chocolate in a piping bag with the tip snipped off to pipe 2 eyes and a mouth of the ghost. Serve immediately!