Vegan Caramel Meringue Ghost Tarts : A Spooky-Sweet Halloween Dessert

Name: Vegan Caramel Meringue Ghost Tarts : A Spooky-Sweet Halloween Dessert
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 200g vegan biscuits (digestive or oat biscuits work well); 80g vegan butter or margarine, melted; 100g caster sugar; 60ml maple syrup; 100g vegan butter; 100ml coconut cream (thick part only); Pinch of salt; 1 teaspoon vanilla extract; 150ml aquafaba (liquid from a can of unsalted chickpeas); ½ teaspoon cream of tartar; 150g caster sugar; 1 teaspoon vanilla extract; Vegan black food gel or melted dark chocolate (for ghost eyes)

August 8, 2025

BySophia

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These Vegan Caramel Meringue Ghost Tarts are the perfect spooky centerpiece for your Halloween table. Featuring a crunchy biscuit base, rich vegan caramel filling, and fluffy aquafaba meringue piped into adorable ghost shapes, they’re as cute as they are delicious. If you’re looking for a festive treat that’s vegan, gluten-free, and totally show-stopping, these tarts are everything you need this spooky season.

Great for Halloween parties, themed dessert tables, or even just a cozy baking day, these vegan Halloween treats are completely egg-free and dairy-free—yet indulgent enough to impress even non-vegan guests.

Why You’ll Love These Vegan Caramel Meringue Ghost Tarts

These vegan caramel meringue ghost tarts are more than just visually fun—they’re rich, flavorful, and completely plant-based. The biscuit crust provides a satisfying crunch, the caramel is smooth and sweet, and the ghostly meringue topping adds the perfect airy contrast. Plus, they’re easier to make than they look!

This recipe is also great for anyone seeking vegan Halloween recipes dessert-style, especially those that are allergen-friendly and fun for all ages.

Ingredients for Vegan Caramel Meringue Ghost Tarts

For the tart base

200g vegan biscuits (digestive or oat biscuits work well)
80g vegan butter or margarine, melted

For the vegan caramel filling

100g caster sugar
60ml maple syrup
100g vegan butter
100ml coconut cream (thick part only)
Pinch of salt
1 teaspoon vanilla extract

For the aquafaba meringue ghosts

150ml aquafaba (liquid from a can of unsalted chickpeas)
½ teaspoon cream of tartar
150g caster sugar
1 teaspoon vanilla extract
Vegan black food gel or melted dark chocolate (for ghost eyes)

Kitchen Equipment You’ll Need

Food processor or blender
Mixing bowls
Saucepan
Electric mixer or stand mixer
Tart tins (or one large tart tin)
Piping bag with round nozzle
Spoon or spatula
Measuring cups and spoons
Baking tray

How to Make Vegan Caramel Meringue Ghost Tarts

Step 1: Prepare the tart crust

Add the vegan biscuits to a food processor and pulse until they form fine crumbs. Pour in the melted vegan butter and pulse until the mixture resembles wet sand. Press firmly into the base and sides of tart tins. Chill in the fridge for 30 minutes to set.

Step 2: Make the vegan caramel

In a saucepan over medium heat, combine caster sugar, maple syrup, and vegan butter. Stir gently until melted and bubbling. Add the coconut cream, salt, and vanilla. Continue stirring until thick and golden. Remove from heat and cool slightly.

Step 3: Fill the tart bases

Once the crust is chilled and firm, spoon the cooled caramel into each tart shell. Smooth out the tops with the back of a spoon. Place the filled tarts in the fridge to set for at least 1 hour.

Step 4: Make the aquafaba meringue

Pour aquafaba into a clean mixing bowl and add cream of tartar. Whisk with an electric mixer on high speed until stiff peaks form (this may take 10–15 minutes). Slowly add the caster sugar, one tablespoon at a time, while continuing to whisk. Once glossy, add vanilla and whip until fully combined.

Step 5: Pipe the ghost shapes

Transfer the meringue to a piping bag fitted with a round tip. Pipe tall ghost shapes onto each caramel tart. Use a toothpick or small brush to dot eyes on each ghost using vegan black food gel or melted chocolate.

Step 6: Serve or chill

Refrigerate the completed tarts until ready to serve. They’ll hold their shape best when kept chilled.

Pro Tips for Perfect Meringue Ghost Tarts

Use cold aquafaba straight from the fridge for quicker whipping
Wipe mixing bowl and beaters with vinegar to remove any grease before whipping
Don’t rush the sugar—adding it slowly helps build a stable meringue
If your caramel feels too runny, chill it longer or cook it a few minutes more next time
Decorate ghosts just before serving to keep eyes from smudging

Common Mistakes to Avoid

Skipping the biscuit chill time: The base won’t set properly without chilling
Adding sugar to meringue too quickly: It can collapse or stay grainy
Using aquafaba from flavored or salted chickpeas: Always use unsalted
Overcooking the caramel: It can become too thick and chewy
Leaving meringue out too long: It may deflate or weep—serve within a few hours

Serving Suggestions for Vegan Caramel Meringue Ghost Tarts

Serve on black or Halloween-themed platters for full spooky effect
Pair with a warm chai latte or pumpkin spice drink
Dust with edible glitter or crushed vegan candy for sparkle
Add to a Halloween dessert table with other vegan Halloween treats
Turn them into a DIY decorating station where kids can add ghost faces

Storage and Make-Ahead Tips

Store in the fridge in a sealed container for up to 3 days
Best enjoyed within 24 hours for peak meringue texture
Tart bases and caramel can be made 1–2 days ahead
Avoid freezing once assembled—meringue will lose its texture
Pipe ghosts fresh the day you plan to serve

Recipe Variations and Creative Twists

Pumpkin Spice Caramel: Add cinnamon and nutmeg to the caramel filling
Chocolate Caramel Tarts: Layer melted dark chocolate between the base and caramel
Mini Tartlets: Make bite-sized versions using mini cupcake tins
Raw Vegan Version: Use dates and cashews for the base and caramel, skip the baking
Colorful Ghosts: Tint aquafaba meringue with natural food dyes for a fun twist

Healthier Ingredient Swaps

Use date caramel (blended dates and nut butter) instead of sugar-based caramel
Opt for gluten-free vegan biscuits to make the recipe fully gluten-free
Replace maple syrup with agave or coconut nectar
Use coconut oil instead of vegan butter for the crust
Make a nut-based crust for added nutrients and healthy fats

What to Serve With These Vegan Halloween Tarts (No Alcohol)

Pumpkin spice oat milk lattes
Cinnamon apple tea or herbal cider
Vegan hot chocolate with marshmallows
Mini fruit skewers for a refreshing contrast
Roasted pumpkin seeds or trail mix for crunch

Vegan Caramel Meringue Ghost Tarts FAQs

Can I use store-bought caramel?

Yes, as long as it’s vegan-friendly. However, homemade gives the best flavor and texture.

Is aquafaba safe to eat raw?

Yes! Aquafaba is safe to consume once whipped and sweetened, just like egg-free meringue.

Can I make this gluten-free?

Absolutely—just use certified gluten-free vegan biscuits for the base.

How long does aquafaba meringue hold its shape?

It holds well for several hours if refrigerated, but is best served within a day.

Can I freeze the tarts?

It’s not recommended. The meringue can separate and lose texture after thawing.

Final Thoughts

These Vegan Caramel Meringue Ghost Tarts are a playful and decadent way to celebrate Halloween—vegan style. With a rich caramel center and ghostly meringue topping, they’re both spooky and elegant, making them ideal for parties or fun family baking days. If you love creating festive treats with a twist, these tarts will become your new October favorite.

Did you love these adorable Vegan Caramel Meringue Ghost Tarts? Share the recipe with your fellow Halloween lovers and don’t forget to subscribe to the blog for more vegan Halloween recipes dessert ideas, festive baking inspiration, and plant-based treats year-round!

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