Making Caramel Meringue Ghost Tarts is an enjoyable process. Follow these clear and easy steps to create your ghostly delights:

1. Prepare the Tart Shells:
– In a bowl, mix the flour and sugar.
– Cut in the butter until the mixture resembles coarse crumbs.
– Stir in egg yolk and cold water, mixing until the dough comes together.
– Wrap in plastic wrap and chill for 30 minutes.

2. Roll and Bake Tart Shells:
– Preheat your oven to 350°F (175°C).
– Roll out the chilled dough on a floured surface and cut into desired shapes using a ghost-shaped cutter.
– Place shapes into a greased tart pan and press gently.
– Poke holes in the bottom with a fork to prevent bubbling.
– Bake for 15 minutes or until golden brown.

3. Make the Caramel:
– In a saucepan, melt sugar over medium heat until it turns golden amber, stirring constantly.
– Remove from heat and quickly whisk in butter until melted, then slowly add heavy cream.
– Stir in sea salt and let it cool slightly.

4. Fill Tart Shells with Caramel:
– Pour caramel into baked tart shells. Fill nearly to the top and let set at room temperature for about 30 minutes.

5. Prepare Meringue:
– In a clean glass bowl, beat egg whites until frothy.
– Add cream of tartar and continue beating until soft peaks form.
– Gradually add sugar, one tablespoon at a time, until stiff peaks form. Stir in vanilla.

6. Pipe Meringue:
– Transfer meringue to a piping bag fitted with a star tip.
– Pipe the meringue onto caramel-filled tarts, creating ghost shapes.

7. Brown the Meringue:
– Use a kitchen torch to toast the top of the meringue until golden brown. Alternatively, place them under a broiler for a few moments until toasted. Watch closely to avoid burning.

8. Cool and Serve:
– Allow the tarts to cool completely. Decorate with chocolate chips or candy eyes for a fun ghostly effect.