Serves:
8 people
Cooking Time:
2 hours 50 minutes
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Ingredients
- Graham Cracker Crust
- 8 large graham cracker planks
- c. sugar
- 6 tbsp. melted butter
- 1/2 teaspoon cinnamon
- Chocolate Ganache
- 1/2 c. heavy cream
- 4 oz. Dark chocolate Chips
- Whipped Cream Ghosts
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
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- Firstly, Heat the oven to 350 degrees F for Ghost Tarts.
- To make Graham Cracker Crust: Crush graham crackers into pieces. Transfer to the bowl of a food processor; add sugar. Process until crackers form a very fine crumb. Add butter, and pulse to combine.
- Pack graham cracker mixture into 8 (2 1/2-inch) mini tart pans; transfer to a baking sheet, and bake 20 minutes or until the edges of the tartlets darken slightly. Let cool.
- To make Chocolate Ganache: Heat cream in a small saucepan over low heat until barely simmering. Remove from heat, add chocolate, and whisk well until very smooth. Spoon into graham crusts.
- To make Whipped Cream Ghosts: Combine heavy whipping cream, sugars & vanilla and whip with a hand mixer until thickened and well combined
- Transfer to a piping bag with the tip cut off & pipe the ghosts on top of the ganache
- Use a small paintbrush dipped in cocoa to form the eyes and mouth. Serve Ghost Tarts immediately.
