Melt the dark chocolate. Broken the white chocolate.
- 1 Heat the custard in a small saucepan over a medium heat. When hot, stir in 100g white chocolate. Mix well until the chocolate has fully melted into the custard, then set aside to cool.
- 2 Spoon a little of the cooled custard into each tart case. Slowly melt the remaining 100g chocolate – I tend to do this in a bowl in the microwave, heating for two or three 10-second bursts.
- 3 Dip the strawberries into the melted chocolate, then place onto greaseproof paper to cool and set.
- 4 Decorate the strawberries with melted dark chocolate to create the ghost faces, then gently place the strawberry ghosts on top of the vanilla tarts.