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Vegan Caramel Meringue Ghost Tarts

Dreamy caramel is hidden under a layer of rich chocolate fudge in these delectable chocolate caramel tarts. Each individually sized tart shell is made from a buttery biscuit base, caramel, chocolate fudge and topped with a sweet meringue ghost. These vegan caramel meringue ghost tarts are fun, spooky and most of all, DELICIOUS! A must make for Halloween!

This recipe has been made in collaboration with Natures Charm a 100% vegan food company. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)

mini tarts with a meringue ghost on top with a bite taken out oozing caramel sauce.

Vegan Caramel Meringue Ghost Tarts

Inside each buttery biscuit case lies a hidden sweet caramel filling, a rich chocolate fudge with a mini meringue ghost on top. Oh my, the flavour of these mini bitesized tarts is INCREDIBLE! They’re sweet, rich and buttery. You get a crunch from the base, gooeyness from the caramel and a melt in the mouth meringue which is simply divine and extremely hard to resist. No tricks here, just treats – haha!

mini cookie cup with a meringue ghost on top

Why you’ll love this recipe

  • 100% vegan
  • Can easily be made gluten-free
  • Easy to make
  • 2 ingredient biscuit base
  • Minimal baking required
  • Made in a cupcake tin
  • No special tools required
  • Easy and fun decoration
  • Can be made ahead of time
mini ghost tats with caramel

Layers of the tarts

Biscuit base:

2 ingredient, vegan and easy. You can’t beat a simple base in a tart, right?! This is my go-to recipe for mini tarts / pies. Mix dairy-free butter together with biscuits, press into the lined tin and bake. If you wanted to make this recipe gluten-free, simply use plain gluten-free biscuits.


Rich, creamy and buttery. Expect sweet and salty caramel to slowly ooze out of the base shell when bitten or cut into. It’s one of my favourite vegan caramels of all time! I used my favourite caramel sauce from Natures Charm. I used the vegan Coconut Caramel Sauce which is like liquid gold. It’s sweet, creamy and thick. Best of all, it pairs beautifully with the biscuit, chocolate and meringue.

Chocolate fudge:

A blend of dairy-free dark chocolate and vegan condensed milk which are melted together to create a divine thick and gooey chocolate fudge which is like no other. It pairs perfectly with the sweet caramel. It adds a firm top above the caramel for the meringue ghost to sit. I used my all time favourite condensed milk which is the Natures Charm Condensed Oat Milk. They also have a condensed coconut milk, but the oat has my heart at the moment, especially in this dessert. I love the oaty flavour, and it makes the chocolate fudge really flavourful without being too sweet. It’s vegan and gluten-free, thick and perfect for baking! It also helps make AMAZING vegan caramel! Check out my caramel sauce here.


This meringue is easy to make and makes for a delicious, sweet, light, creamy and whippy meringue. And it resembles marshmallow fluff! Transfer it into a piping bag, pipe a big bulb on top of the pies and decorate with chocolate for the ghost faces! You’ll be obsessed with this meringue.

Shop Natures Charm here. Also available from Holland and Barrett, The Vegan Kind and health stores.

jar of condensed milk with a mini ghost pie on top.
natures charm products with some meringue tarts.

How to make mini ghost pies

  1. Base

    Base: Start by blitzing the biscuit in a food processor then add in melted dairy-free butter, mix to combine. Transfer into a cupcake tin lined with cases and press the buttery biscuit mixture into the lined cases.

  2. Caramel

    The caramel is super easy and only 1 ingredient. Transfer the caramel into a piping bag and pipe into each tart and chill.

  3. Chocolate

    Melt the chocolate and condensed milk together to form a chocolate fudge sauce. Transfer this into a piping bag and pipe directly over the caramel. Place into the fridge to set.

  4. Meringue

    Reduce the aquafaba in a saucepan until half its original volume. Add this into a mixing bowl along with the cream of tartar. Whip to soft peaks. In a separate saucepan, add the sugar and water, heat and simmer on low until it reaches 116°C. Pour the syrup into the aqaufaba and whip again. Whip in the icing sugar until the meringue is thick and glossy. Pipe a bulb of meringue on to each tart and decorate with melted chocolate for the ghost eyes and mouth. Serve and enjoy!

up close of mini tarts with a meringue ghost piped on top.

Looking for more spooky desserts? Check these out!

Vegan Oreo Bat Cupcakes

Mini Vegan Pumpkin Pies

No-Bake Vegan Halloween Rocky Road

Vegan Ghost Pop Tarts

Easy Pink Velvet Ghost Cake (Vegan)

Easy Vegan Pumpkin Hand Pies

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mini pies with a meringue ghost on top, cut open with caramel sauce oozing out

Mini Caramel Meringue Ghost Tarts

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Boo! Bite-sized meringue-topped chocolate caramel pies, the perfect treat for a spooky Halloween dessert. Vegan and can easily be made gluten-free! 


Units Scale

Ingredients for the base

  • 160g of plain biscuits
  • 100g of dairy-free block butter / margarine

Ingredients for the caramel

  • 6 tablespoons of Natures Charm Salted Caramel Sauce

Ingredients for the chocolate fudge

  • 80g of dairy-free dark chocolate
  • 100g of Natures Charm Oat Condensed Milk

Ingredients for the meringue

  • 115ml of aquafaba (see notes*)
  • 100g of caster sugar
  • 30ml of water
  • 1/4 teaspoon of cream of tartar
  • 80g of icing sugar


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!


To store: Store tarts in a sealed container in the fridge. Meringue should be made and piped onto the tarts before serving. Un-frosted tarts can be stored in the fridge for 3-5 days.

Where to find aquafaba? Aquafaba is the water from a can of chickpeas. Drain the chickpeas and only use the water! 

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Tarts and pies
  • Method: Baking
  • Cuisine: American


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