I don’t think Denmark needs Halloween, really! The weather is scary enough 😀 We seem to have skipped Autumn for the most part and moved straight to Winter. Rustling leaves and lovely fall colors abound, but the temperature is already below 5 C most mornings. Brrr…
And we have switched to daylight savings time (grrr…) which means it is pretty dark when we get home in the evenings. Oh, for some warmth…
Back to Halloween though, it’s not really a big deal here, though spooky paraphernalia do make an appearance in shops this time of the year. The munchkin goes nuts every time she spots cobwebs, skeletons, rubber creepy crawlies, and tries to touch everything she can…such a curious cat!
I am taking her to a Halloween celebration this weekend and she can barely wait. She wakes up every morning and asks me if we were going that day Talk about hyper!
Anyway to add some sugar to the hyperactivity (I am crazy that way!) I made these boo-licious treats: little tarts made with digestive biscuits crumb, coated with luscious chocolate ganache and topped with a meringue ghost.
These are quite easy to make and might I say a lot of fun to make, especially when you have a munchkin running around, talking nineteen to the dozen 😀
And how can they not taste good with those scrumptious ingredients? Soft meringue, creamy ganache and that lovely, crumbly crust…they are like a fabulous, spooky version of s’mores! Enjoy and have a Happy Halloween!!
If you liked this post, please do share with your family and friends using the social share buttons underneath this post or down the side of the page! And sign up to receive posts right into your Inbox (there’s a box on the right)! For free!
You can also follow me on:
- 8 Digestive Biscuits
- 1 teaspoon Sugar
- 2 tablespoons Butter, melted
- ½ teaspoon Cinnamon
- ¼ cup Heavy Cream
- 75 grams bittersweet Chocolate, chopped
- ¾ cup Sugar
- 3 large Egg Whites
- ½ teaspoon Cocoa powder
- Heat oven to 180 C.
- Break the digestive biscuits into pieces and add to the bowl of a food processor.
- Add the sugar and cinnamon. Process to form a very fine crumb.
- Add butter, and pulse to combine.
- Pack the crumb mixture into 4 (10 cm) mini tart pans.
- Place on a baking sheet, and bake for 20 minutes or until the edges of the tarts darken slightly. Let cool.
- Heat the cream in a small saucepan over low heat until barely simmering.
- Remove from heat, add chocolate, and whisk well until very smooth.
- Spoon into the prepared crusts. Refrigerate while you prepare the meringue.
- Heat a cup of water in a small saucepan over medium-high heat. Bring to a boil, and reduce heat to low.
- Place the sugar and egg whites in a heat-proof 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 heat and beat egg white mixture with the whisk attachment of an electric mixer until shiny stiff peaks form.
- Transfer the meringue to a plastic pastry bag, snip the end to about 1½ inches wide.
- Get the tarts out of the refrigerator and pipe 4-inch-tall ghost shapes onto the ganache
- Use a small toothpick or skewer dipped in cocoa to form the eyes and mouth.
- Serve immediately.