INGREDIENTS

• Black Cocoa Tart Shells
• • Set of 6” perforated tart rings
• • ⅔ cups icing sugar
• • 3 large egg yolks
• • 1¼ cups organic all-purpose flour
• • ¼ cup dutch processed black cocoa powder
• • ½ cup vegan butter (or regular butter if non allergy)
• • ¼ tsp salt
• Dark Chocolate Ganache
• • 4 oz (½ cup) premium dark chocolate bar (chopped) or chips
• • ¼ cup full fat coconut milk
• • ½ tsp Culinary Grade Matcha Powder
• Matcha White Chocolate Shell
• • 8 oz premium white chocolate (dairy free optional)
• • ¾ tsp Culinary Grade Matcha Powder
• Matcha Ghost Meringues
• • 2½ egg whites
• • Pinch of cream of tartar
• • ½ cup granulated sugar
• • ½ tsp vanilla
• • ¾ tsp Culinary Grade Matcha Powder
• Additional Ingredients
• • Sprinkles
• • Culinary Grade Matcha Powder

DIRECTIONS

• Black Cocoa Tart Shells
• 1. Line a baking sheet with silpat or parchment.
• 2. Preheat oven to 350.
• 3. In the bowl of a stand mixer, beat the vegan butter (or regular butter) and sugar on medium low until fluffy.
• 4. Mix in the egg yolks one at a time until fully incorporated.
• 5. Pour the salt and black cocoa into the flour.
• 6. With the mixer on medium low, pour in the flour and salt, then turn up to medium and mix until the dough forms a ball and sticks to the paddle.
• 7. Remove dough, dust with flour and roll it out on a floured surface to ¼
• 8. Cut the dough with the tart rings, then transfer to the baking sheet.
• 9. Slice 1″ wide pieces or tart dough roughly 8″ long for the interior circumference of the tart ring.
• 10. Gently press the 1″ dough pieces into the interior of the tart ring, sealing the bottom crease.
• 11. Repeat these steps for all tart shells.
• 12. Puncture the bottom of the dough in each tart shell with a fork to release steam.
• 13. Bake in the oven for 15 minutes.
• 14. Remove from oven and gently release the tarts from the tart rings.
• 15. Fully cool.
• Matcha Ghost Meringues
• 1. Preheat oven to 350. Evenly spread sugar onto a parchment lined baking sheet and heat in the oven for 5 minutes, setting a timer.
• 2. Pour egg whites into the bowl of a stand mixer with whisk attachment.
• 3. Beat on low until foamy.
• 4. Sprinkle in a dash of cream of tartar to stabilize, then gradually increase speed to medium high.
• 5. Whisk the whites on medium high until the peaks begin to firm up (soft peaks)
• 6. Remove sugar from the oven.
• 7. With the mixer on medium high, slowly pour sugar down the side of the mixing bowl incorporating into the whipped egg whites.
• 8. Add the Matcha powder and whisk egg whites, until firm glossy peaks form.
• 9. Be careful not to over-whisk.
• 10. You’ll know the meringue is ready when holds its shape with a soft curled peak or birds beak.
• 11. Decrease oven temp to 200 degrees Fahrenheit (10 – 15 degrees lower if oven runs hot.)
• 12. Transfer finished meringue to piping bag fitted with a round tip.
• 13. Pipe 2 inch meringue kisses onto parchment paper leaving space between each. To achieve the cute curl on the tops of the meringues, slowly pull the piping bag up from the cookie when piping.
• 14. Bake in the oven for 2 full hours.
• 15. Finished meringues should be crispy on the outside with a soft chewy center and should remove from parchment easily.
• 16. Fully cool.
• 17. Once meringues have cooled used a black edible food pen to draw two eyes on each the meringues for a ghostly look.
• 18. If desired finish the ghost meringues with a little blush using edible pink paint.
• Dark Chocolate Ganache
• 1. In a glass proof dish, heat dark chocolate and matcha powder over double boiler and begin melting.
• 2. In a separate pot, heat full fat coconut milk.
• 3. Pour simmering coconut milk into the chocolate and mix until fully incorporated.
• 4. Transfer dark chocolate ganache to the fridge to thicken, then transfer chocolate to the piping bag.
• Matcha White Chocolate Shell
• 1. In a glass proof dish, heat dark chocolate and Culinary Grade Matcha powder over double boiler. Stirring continuously until melted.
• 2. Allow to cool slightly, then transfer to a piping bag.
• Assembly
• 1. Fill the cooled tartlet shells with a layer of chocolate ganache. Then transfer to the fridge for 15 minutes to set.
• 2. Once the ganache has set, top it with the white chocolate Matcha shell.
• 3. Transfer back to the fridge to harden for 15 minutes.
• 4. Once the tartlets have fully set, garnish with matcha ghost meringues, sprinkles and a dusting of Culinary Grade Matcha powder.
• 5. Serve at your upcoming Halloween parties!
• 6. Enjoy!