Meringue Ghost Tartlets
Ingredients: Graham Cracker Crust: 8 large graham cracker planks ⅓ c.h sugar
6 tbsp. melted butter Chocolate Ganache: ½ c. heavy cream 4 oz. bittersweet
chocolate
Meringue Ghosts: 1½ c. sugar 6 large egg whites 1 tsp. cocoa powder
Instructions:
1. Heat oven to 350 degrees F.
2. To 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.
Pack 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.
3. To 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.
4.. To 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 heatproof 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.)
Remove 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.
Use a small paint brush dipped in cocoa to form the eyes and mouth. Serve
immediately.
If your treats come out like these then great! You did it right!
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