Happy Halloween! This year, I’ll make Meringue Ghostly Chocolate Orange Tart that captures the spirit of the season with its over-the-top design. While this recipe might be a bit time-consuming, it’s not difficult, making it a great project to enjoy with children on Halloween afternoons.
Contents
Meringue ghost chocolate orange tart recipe
Meringue ghost chocolate orange tart consists of two components: the base is a luscious chocolate tart infused with vibrant orange essence and the top is a whimsical meringue ghost. The idea for this orange chocolate tart recipe began because I had leftover puff pastry from my tarte tatin.
The ghostly meringues provide the requisite eerie element, while the chocolate orange tart base elevates the dessert beyond typical holiday fare. These treats bring the rich flavors of dark, slightly bitter chocolate and zesty orange, perfect for Halloween.
The dessert is also easy and simple to make. Fill pastry cases with a ganache, then top them with melted chocolate to sandwich tart and meringue together. Et voila, mini ghostly chocolate orange tarts – the perfect sweet treat for any Halloween party! Here is how to make chocolate orange tart!
Meringue Ghost Chocolate Orange Tarts
Ingredients
For the tarts
- 8 oz Puff Pastry either home-made or shop-bought
- 1 egg beaten
- 100 ml double cream
- 6 oz dark chocolate at least 70% cocoa
- 1 tbsp orange zest finely grated
- 1 tbsp orange juice
- 1 tsp ginger
For the meringue
- 3 egg whites
- 6 oz caster sugar
Instructions
- Preheat the oven to 170oC and line a baking sheet with greaseproof paper.
- Make the meringue by whisking the egg whites until they form stiff peaks. Then continue to whisk while slowly adding the sugar, about a tablespoon at a time, and combining completely before adding the next bit. The meringue should be stiff and glossy- and should stay put when you turn the bowl upside-down. Put it over your head if you are feeling brave!
- Put the mixture into a piping bag with a large nozzle and pipe onto the baking sheet, making them fairly high. Leave a fair bit of space between each one, as they spread a little when baking.
- Put into the oven and reduce temperature to 140oC. Bake for at least an hour until the meringues are crisp. Then, turn off the oven and leave the meringues in there for at least another hour, until cool.
- To make the tarts, roll out the puff pastry until fairly thin and cut small circles with a cookie cutter, or a glass. Press into a greased cupcake mold tin and prick the bases with a fork to stop them from rising too much.
- Bake in the oven at 180oC for 10 mins, then remove from oven.
- In the meantime, make the ganache by warming the cream in a pan until just simmering. Grate half the chocolate and stir into the cream until melted. Remove from heat.
- Put the beaten egg into a large bowl and slowly add the cream and chocolate, a little at a time, and whisking constantly. Then stir in the zest and juice.
- Pour the mixture into the pastry cases and return to the oven for about 20 minutes, or until the pastry is golden and the ganache has set.
- When the tarts have cooled, melt the rest of the chocolate and spread onto the tarts. Stick on the ghost meringues before the chocolate sets.
Meringue ghosts can be infused with subtle flavors to complement the tart. Consider these options:
- Vanilla extract: Enhances sweetness and adds depth
- Orange blossom water: Echoes the citrus notes in the tart
- Peppermint extract: Offers a cool contrast to the rich chocolate
Pairing suggestions
These meringue ghost chocolate orange tarts pair wonderfully with drinks and desserts that enhance their rich, sweet, and citrusy flavors.
Beverages
- Pumpkin Martini complements the deep chocolate,
- Sparkling wines like Prosecco or Champagne offer a refreshing contrast.
- Irish cream liqueur for a creamy pairing
- Espresso or dark roast coffee
- Chai Tea’s spices can accentuate the tart’s flavors
- Orange-spiced hot chocolate
Desserts
- Pumpkin spice cookies
- Candied orange peel
- Vanilla bean ice cream
Tips and tricks
The trickiest part of this treat is the meringue ghost. This is the part that I often mess up with:
Problem | Cause | Solution |
Weeping meringue | Underbaked or overmixed | Bake longer at a lower temperature; avoid overmixing |
Grainy texture | Sugar not fully dissolved | Add sugar gradually; use superfine sugar |
Collapse | Exposure to moisture | Avoid humid days; store in airtight container |
Piping techniques influence the final appearance of meringue ghosts. To create these spectral forms, you should:
- Fill a piping bag fitted with a large round tip with your stiff meringue.
- Hold the bag vertically over your baking sheet.
- Apply steady pressure to create a base, then slowly lift the bag while decreasing pressure to form the ghost’s body.
- Give a quick flick of the wrist at the top to create a pointed peak.