Method (pastry)

1. 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. 
2. 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.
3. Chill the dough for 15-20 minutes before pressing into the cases.
4. 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).
5. Place into the middle of the oven and bake for 15-18 minutes, or until the edges look baked.
6. 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)

1. 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)

1. 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.
2. Once melted, allow to cool for a few minutes then pour over the fudge base in the tart cases and level out until smooth. 
3. Place into the fridge to chill before adding on the chocolate decorations. 

Method (decorations)

1. 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). 
2. 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. 
3. 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).
4. Once all the tarts have been decorated, allow to chill in the fridge until serving. 
5. Serve and enjoy!