Mini Caramel Meringue Ghost Tarts

Directions

1. Prepare a cupcake pan by lining 6 cups with paper liners. Preheat your oven to 180°C with the fan setting on.
2. Pulse the plain biscuits in a food processor until they turn into fine crumbs.
3. Melt the dairy-free butter in a saucepan over low heat, then pour it into the biscuit crumbs and pulse again until everything is evenly combined.
4. Spoon 2 to 3 tablespoons of the buttery biscuit mixture into each cupcake liner. Using the flat bottom of a small glass or a rolling pin, press the mixture firmly along the bottom and up the sides to form a cup shape. The amount is enough for exactly 6 liners.
5. Bake the bases in the middle of the oven for 5 minutes. Remove the pan and let the bases cool completely in the tin before filling.
6. Transfer the salted caramel sauce into a piping bag and fill each cooled tart base halfway. Place the pan in the refrigerator to set while you prepare the chocolate fudge layer.
7. Combine the dairy-free dark chocolate and oat condensed milk in a heat-proof bowl. Set the bowl over a saucepan filled with about 1/4 water simmering on low-medium heat (bain-marie). Stir until melted and smooth, then remove from heat and whip with a spatula or whisk until glossy.
8. Transfer the fudge to a heat-proof piping bag (or use a spoon) and pipe a generous bulb on top of the caramel in each tart. The fudge will level out on its own. Place the tarts immediately into the fridge because the warm chocolate can soften the caramel.
9. If you are not adding meringue right away, the tarts can be stored in the fridge for 3 to 5 days.
10. Because the meringue has a soft texture, it is best to make and decorate the tarts just before serving and serve them immediately.
11. Pour the aquafaba into a saucepan and bring to a low boil over the hob. Reduce the heat and let it simmer until the volume reduces by half (you should have about 60ml). This takes 5-8 minutes. Check the volume by pouring it into a bowl on a scale; if it's still more than half, return to the pan and continue reducing. Once reduced, let it cool to room temperature.
12. In a large, clean, grease-free mixing bowl, combine the cooled reduced aquafaba and cream of tartar. Beat on high speed until soft peaks form, about 10-12 minutes. A stand mixer with a balloon whisk works best, but an electric hand mixer will also work, just takes longer.
13. While the aquafaba is still mixing on medium speed, place the caster sugar and water in a small saucepan over low-medium heat. Do not stir. Let it come to a low simmer and attach a candy thermometer. Continue simmering until the syrup reaches 115°C, which should take 5-8 minutes.
14. Turn the mixer speed to low and slowly drizzle the hot sugar syrup down the side of the bowl into the whipped aquafaba. Be careful to add it in a thin stream to avoid splashing. Once all syrup is added, increase speed to high and whip for another 5-8 minutes until well incorporated.
15. Sift in the icing sugar and continue whipping until the meringue is glossy, thick, and holds a firm peak.
16. Fit a piping bag with a large round tip and fill it with the meringue.
17. Pipe a generous meringue bulb on top of each tart. Use a small piping bag filled with melted dairy-free dark chocolate (tip snipped off) to pipe two eyes and a mouth on each meringue to create ghost faces. Serve immediately.