Make these fun Vegan Jack Skellington Chocolate Tarts for spooky season. A melt in the mouth chocolate pastry is filled with chocolate fudge sauce, chocolate ganache, topped with white chocolate. They’re rich, decadent and absolutely delicious! No-Egg, No-Dairy, easy to make!
This spooky dessert has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Jack Skellington Chocolate Tarts
Who is a ‘The Nightmare Before Christmas’ Fan? I am obsessed with Jack Skellington and everything Disney. Jack Skellington is my all time favourite Disney character and as it’s halloween, it seemed fitting to make a spooky jack inspired dessert. I’ve made a few in the past, including my No-Bake Jack Skellington Truffles and viral Vegan Jack Skellington Cookies, I came up with the idea of making some easy tartlets which are great fun for the Halloween season! A buttery shortcrust pastry is filled with a luscious and gooey chocolate fudge sauce, topped with a layer of 2 ingredient chocolate ganache. If that wasn’t enough, they’re topped with dairy-free white and dark chocolate, triple chocolate never tased so good! You’re going to have so much making these tasty treats!
Looking for more spooky recipes? Check out my:
- Vegan Oreo Ghost Truffles
- Easy Vegan Ghost Brownie Bites
- Viral Vegan Spider Webb Tart
- Vegan Boo-berry Ghost Hand Pies
- Vegan Oreo Bat Cake
- No-Bake Vegan Frankenstein Cheesecake Bars
Why you’ll love this recipe
- Indulgent triple chocolate flavour, perfect for chocolate lovers!
- 100% vegan and dairy-free,
- Decadent dark chocolate shell filled with rich, creamy chocolate ganache
- Inspired by Jack Skellington for a festive, spooky-season treat!
- Perfect balance of sweetness and cocoa depth in every bite!
- Super fun to make, great for kids to get involved in baking and decorating.
- Ideal for Halloween parties, themed desserts, or cozy nights in!
- Only 12 minutes baking time! Super easy!!!
Layers of these jack skellington tarts
These tarts are super easy to make, with minimal ingredients and steps. I have listed the layers of these little darling desserts below, find the full written recipe and method in the recipe card at the bottom of the page.
- Chocolate pastry
A crisp, buttery vegan chocolate pastry shell that provides structure and a deep cocoa foundation!
- Chocolate fudge
A layer of chocolate fudge sauce adds a silky smooth and gooey base of the tarts which is truly irresistible.
- Chocolate ganache
A thick layer of 2 ingredient chocolate ganache made from dairy-free whipped cream and chocolate simply melts in your mouth and adds a rich cocoa flavour which is divine!
- Chocolate decorations
The jack design is made with a layer of dairy-free white chocolate and piped dark chocolate. The dark chocolate is simply added into a piping bag with a small tip snipped and piped.
Ingredients you’ll need
I have listed all the ingredients you need to make these triple chocolate tarts below. Jot these down on your shopping list and pick up on your next shopping trip / grocery run. Full recipe and ingredient quantities are in the recipe card at the bottom of the page.
- Plain flour : As there is no need for raising agents in the pastry, you will only need to use a plain flour. Alternatively, to make this recipe suitable for gluten-free, simply use a gluten-free plain flour.
- Cocoa powder : Use a high quality cocoa for best, decadent chocolate flavour.
- Caster sugar : Use a plain, white sugar for this recipe. Granulated will make the pastry grainy.
- Dairy-free block butter : Ensure the butter is cold before using to keep the pastry firm and easy for rolling out.
- Natures Charm Chocolate Fudge Sauce : Added to the base of the tarts for something ultra delicious and gooey.
- Dairy-free cream : Use any vegan cream for the ganache, including a coconut cream or double cream.
- Dairy-free dark chocolate : Use a dark chocolate for best flavour. I opt for 70% or above.
- Dairy-free white chocolate : I use Sainsburys own free from white chocolate. Use whatever vegan chocolate you enjoy (which melts well). I also enjoy iChoc Vanilla and Enjoy Life White Chocolate Baking Chips.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Jack Skellington Chocolate Tarts
- Total Time: 1 hour
- Yield: 8–10 1x
- Diet: Vegan
Description
How to make fun and delicious Jack Skellinton Inspired triple chocolate tarts, perfect for Spooky season!
Ingredients
Ingredients for the pastry
- 220g of plain / all purpose flour
- 30g of cocoa powder
- 50g of caster sugar
- 200g of dairy-free block butter (cold and cubed)
Ingredients for the chocolate fudge
- Natures Charm Chocolate Fudge Sauce
Ingrediens for the chocolate ganache
- 250g of dairy-free dark chocolate
- 200g of dairy-free cream
Ingredients for the decoration
- 200g of dairy-free white chocolate
- 50g of dairy-free dark chocolate
Instructions
Method (pastry)
- Preheat the oven to 180ºC fan and lightly grease a 6-8 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.
- In a medium sized mixing bowl, add in the flour, cocoa and sugar. Stir to combine. Add in the softened butter and using your fingertips, rub the butter into the flour mixture until a crumbly dough forms.
- Chill the dough for 15-20 minutes before pressing into the cases.
- Firmly press equal amounts of the dough into the tartlet cases / tins and use your fingers to press down the bottom and up the sides. Tip: As the dough is sticky, coat your fingers in some plain flour before pressing it into the tin to prevent sticking. Use a knife to trim off any excess dough. This can be re-used to make more cases. Prick the bases with a fork (refer to video for example).
- Place into the middle of the oven and bake for 15-18 minutes, or until the edges look baked.
- Remove from the oven, use something flat to gently press the middles of the pastry down as it may have risen slightly in the oven. Set aside to cool before you add the chocolate filling.
Method (chocolate fudge)
- This step is optional but delicious. When the pastry cases are cool, pipe or spoon some chocolate fudge sauce into the bases of each tart, leaving room for the other layers.
Method (chocolate ganache)
- Add the chocolate and cream into a saucepan and heat on low, stirring constantly with a heat proof spatula until it melts and is super smooth and glossy.
- Once melted, allow to cool for a few minutes then pour over the fudge base in the tart cases and level out until smooth.
- Place into the fridge to chill before adding on the chocolate decorations.
Method (decorations)
- Melt both chocolates in separate bowls, either in the microwave in 20 second intervals or in a saucepan over a pot of boiling water on the hob (bain-marie).
- Spoon some white chocolate over the top of the ganache, and level out until smooth. As the ganache is cold, the chocolate should set quickly so be quite fast with this step. Add the white chocolate to each tart, making sure you cant see any of the chocolate beneath.
- Transfer the melted dark chocolate into a piping bag and snip off a small tip. Pipe the Jack Skellington face – two large eyes, two small dots for the nose and a long mouth that extends out with lines (refer to photos for example).
- Once all the tarts have been decorated, allow to chill in the fridge until serving.
- Serve and enjoy!
Notes
To store: Keep the tarts fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature for at least 5 minutes before serving as this gives the butter in the tart case time to warm up and become less firm.
Best enjoyed within 3-5 days of making.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: tarts
- Cuisine: American
need cups not grams to make these
Author
Hello, I use grams as its an accurate way of baking, it ensures a perfect bake ! xx