Method (base)

1. Preheat the oven to 180ºC fan and lightly grease mini tartlet tins with dairy-free butter. This recipe will make more or less tarts depending how much pastry and filling you use for each tart. 
2. In a medium sized mixing bowl, add in the flour and sugar. Stir to combine. Add in the butter and using your fingertips, rub the butter into the flour mixture until a crumbly dough forms.
3. Flour a clean work surface, and roll out the pastry using a rolling pin. Use a circle cookie cutter slightly larger than the tartlet tin to chomp out circles of pastry. Press the pastry inside the greased tin to fit snug (refer to video for reference). Use a fork to prick the base. This will help steam escape and not puff up as much when baking. Repeat for all the pastries.
4. Place into the middle of the oven and bake for 10-12 minutes, or until lightly golden in colour. As they may have risen in the middle, don’t worry.. simply use the base of a rolling pin or something flat to push the bases down. 
5. Remove from the oven and set aside while you make the raspberry filling.

Method (raspberry compote)

1. Stir the cornflour and water together to form a paste. Add all of the raspberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like.
2. Divide into each tartlet case. Place in the fridge to cool down before adding on the lemon curd. 
3. Spoon a layer of lemon curd on-top of the cooled down raspberry compote. Don’t add the curd when the compote is hot or it may turn very wet and runny.
4. Place the tarts in the fridge while you make the meringue ghosts.

Method (meringue ghosts)

1. Transfer the chickpea brine (aquafaba) and apple cider vinegar to a large mixing bowl. Using a hand-held electric whisk or stand mixer with balloon whisk attachment, whisk for around 8-10 minutes, or until the mixture has doubled in size and holds a peak.
2. While it’s still whipping on high, sprinkle in the sugar a-little at a time until its all in the bowl. Whip until for a further 5 minutes until it’s glossy and stiff.
3. Preheat the oven to 100°C fan and line a baking tray with baking paper.
4. Transfer the meringue to a piping bag fitted with a large round tip nozzle. Hold the piping bag vertically upright and pipe the ghosts by applying pressure then lifting off to a little peak. Repeat until all of the meringues has been piped. Tip: the meringues will puff up slightly when baking so give them room to spread out.
5. Bake the meringues in the middle of the oven for 2 hours. After 2 hours, turn the oven off and leave the meringues inside for a further 1 hour so they dry. During this time, do not open the oven or the meringue may not firm out.
6. Decorate the meringue by melting some dark chocolate in a microwave or bain-marie, transfer into a piping bag and snip off the tip.
7. Pipe two dots for the eyes and a larger circle for the ghost mouth. 
8. Place a meringue ghost on top of each tart.
9. Serve and enjoy!