Paleo Meringue Ghost Tarts
Happy happy halloween my friends! Halloween happens to be one of my favorite holidays. Not because I like blood, gore and all things spooky. There’s just something nostalgic about it that reminds me of childhood and fun memories with my family and friends. I love the crisp fall air, parties, treats and dressing up. I love using my creative side and pretending to be someone else for an evening. Do you celebrate halloween? If so, what’s your favorite part about it?
I saw something similar to this on the internet, probably Pinterest, and I couldn’t wait to create a paleo version. Although my meringue came out shiny and smooth, I waited to long to pipe it onto my tarts so it kind of melted, face palm! The key is to pipe it on right after and serve immediately. Don’t take a million pictures and then serve them, ha ha! They still taste good, but they look so much prettier if you serve them right away! I hope you enjoy the recipe!
Ingredients
Crust:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 teaspoons maple syrup
- 2 tablespoons melted coconut oil
- Salt to taste
Chocolate filling:
- Find the recipe here just omit the raspberries & cacao nibs
Meringue for ghosts:
- 6 egg whites
- 1.5 cups maple sugar
- dash of almond extract
- dash of lemon juice
Instructions
- Pre-heat oven to 350 degrees.
- Add crust ingredients to a food processor and mix until combined
- Press into small non stick tart pans until evenly distributed on bottom and up sides
- Place tart pans on a baking sheet and cook for 10 mins in oven
- While those are cooking make your chocolate filling and set aside.
- Pull crusts from oven and let cool for a few minuets
- Spoon chocolate filling into crusts and smooth the tops
- Fill a pan with 2-3 inches of water & bring to a boil
- Turn to low and place a heat proof bowl on top
- Add egg whites & maple sugar & whisk continually until sugar is dissolved, check to make sure not gritty
- Once sugar is all dissolved add mixture & lemon juice to a kitchen aid mixer with whisk attachment.
- Beat on high until stiff peak form and it is glossy add in almond extract and beat to combine.
- Add meringue to a ziplock bag with end snipped off
- Pipe onto cooled tarts to form ghosts.
- Using a small brush, add eyes and nose with a bit of coconut oil & cacao powder.
- Serve immediately.
