These Halloween Chocolate Ganache Ghost Tarts are an adorable and delicious way to bring spooky fun to your fall festivities! Made with buttery shortcrust pastry and filled with whipped white chocolate ganache, each ghost is topped with chocolate chip eyes for a charming finish. They’re the perfect no-scare treat to make with kids or impress guests at a Halloween party.
Why Everyone Will Love This Recipe
- Super cute and festive: These ghost baskets will be the star of any Halloween dessert table.
- Easy to make: No special molds needed—just shape pastry over paper cups!
- Kid-friendly fun: A great baking project for little hands.
- Irresistible flavor: Buttery shortcrust paired with sweet white chocolate cream.
Whether you're hosting a spooky bash or just love Halloween baking, these ghosts are a deliciously fun option.
What Are Halloween Ghost Tarts?
These ghost-shaped treats are a fun twist on tartlets or mini pastry cups. Using a simple shortcrust pastry, the dough is shaped over upside-down cups, then baked to create a crisp, hollow shell. Inside, you’ll find a velvety white chocolate ganache, piped high to resemble a ghostly figure. The final touch? Two chocolate chip "eyes" that bring these little spooks to life.
Pro Tips for the Best Halloween Ghosts
- Chill the dough: This helps prevent shrinkage and keeps the shape when baked.
- Use sturdy paper cups: They act as molds, so pick ones that won’t collapse in the oven.
- Whip the ganache when fully chilled: It should be cold for the fluffiest texture.
- No piping bag? Use a spoon and swirl the cream for a ghost-like peak.
- Add personality: Use mini candies or black sesame seeds for different ghost "faces."
Frequently Asked Questions
Can I Make These Ghosts Ahead of Time?
Yes! You can prepare both the pastry baskets and ganache a day in advance. Store separately and assemble just before serving.
What’s the Best Chocolate for the Filling?
Use high-quality white chocolate bars or chips for smooth, creamy results. Avoid candy melts or compound chocolate.
Can I Add Flavor to the Ganache?
Absolutely! A drop of peppermint or orange extract adds a subtle twist.
Do I Need a Cookie Cutter?
A round cookie cutter or even the rim of a glass will work just fine.
Can I Make These Gluten-Free?
Yes, substitute the all-purpose flour with a gluten-free flour blend made for baking.
How to Store Halloween Ghosts
Store the assembled ghosts in the refrigerator in a single layer, covered lightly with plastic wrap. They’ll stay fresh for up to 3 days. For best texture, allow them to sit at room temperature for 10–15 minutes before serving.
How to Freeze Halloween Ghosts
You can freeze the unfilled pastry baskets for up to 1 month. Place in an airtight container or bag. Do not freeze the assembled ghosts, as the whipped ganache may lose its texture. Instead, freeze the components separately and assemble after thawing.
Ingredients
How to Make Halloween Chocolate Ganache Ghost Tarts
To make Halloween ghosts at home, first prepare the shortcrust pastry: in a large bowl, cream the soft butter with the icing sugar.
To make Halloween ghosts at home, first prepare the shortcrust pastry: in a large bowl, cream the soft butter with the icing sugar.
Add the egg yolks, then flavor with the vanilla extract and the grated lemon zest.
Add the egg yolks, then flavor with the vanilla extract and the grated lemon zest.
Add the sifted flour to the soft mixture obtained.
Add the sifted flour to the soft mixture obtained.
;Resize,width=712;)
Knead with your hands until you obtain a smooth and homogeneous mixture, then form a ball, wrap it in a sheet of cling film and let it rest in the fridge for half an hour.
Knead with your hands until you obtain a smooth and homogeneous mixture, then form a ball, wrap it in a sheet of cling film and let it rest in the fridge for half an hour.
Meanwhile, prepare the ganache: place the chopped white chocolate in a bowl and slowly pour in the liquid cream, previously heated on the stove until almost boiling.
Meanwhile, prepare the ganache: place the chopped white chocolate in a bowl and slowly pour in the liquid cream, previously heated on the stove until almost boiling.
Mix with a hand whisk until you obtain a smooth and velvety cream, then cover with cling film in contact with the mixture and let it cool completely.
Mix with a hand whisk until you obtain a smooth and velvety cream, then cover with cling film in contact with the mixture and let it cool completely.
Once the resting time has elapsed, roll out the pastry into a thin sheet of about 1/2 cm thick, then, using a special pastry cutter, cut out many discs of 5-6 cm in diameter.
Once the resting time has elapsed, roll out the pastry into a thin sheet of about 1/2 cm thick, then, using a special pastry cutter, cut out many discs of 5-6 cm in diameter.
Line paper baking cups with the prepared discs.
Line paper baking cups with the prepared discs.
Place the pastry baskets upside down on a baking tray and cook in a hot oven at 350°F/180°C for about 12 minutes.
Place the pastry baskets upside down on a baking tray and cook in a hot oven at 350°F/180°C for about 12 minutes.
When they are golden and fragrant, take the shortcrust pastry baskets out of the oven and let them cool, then carefully remove the paper cups and set aside.
When they are golden and fragrant, take the shortcrust pastry baskets out of the oven and let them cool, then carefully remove the paper cups and set aside.
Once cooled, whip the ganache with a pair of electric whisks until you obtain a soft and frothy mixture.
Once cooled, whip the ganache with a pair of electric whisks until you obtain a soft and frothy mixture.
Using a piping bag, fill the shortcrust pastry baskets with a dollop of white chocolate ganache to create the body of the ghosts.
Using a piping bag, fill the shortcrust pastry baskets with a dollop of white chocolate ganache to create the body of the ghosts.
Make the eyes with dark chocolate chips and continue in this way until you run out of ingredients.
Make the eyes with dark chocolate chips and continue in this way until you run out of ingredients.
Enjoy!
Enjoy!
;Resize,width=767;)
