1. In a bowl, mix flour, icing sugar, and salt. Rub in vegan butter until crumbly. Add dairy-free milk and form a dough. 2. Roll dough into tart tins. Prick bases, line with parchment, and fill with baking beans. Bake at 180°C (350°F) for 15 minutes. Remove beans and bake 5 more minutes. Cool completely. 3. In a saucepan, combine sugar and water. Bring to boil (no stirring) until amber. Remove from heat and slowly add coconut milk and vegan butter. Stir in salt. Pour into cooled tart shells and chill to set. 4. Whisk aquafaba and cream of tartar until soft peaks. Gradually add sugar and continue whipping to stiff, glossy peaks. Mix in vanilla. 5. Pipe meringue ghosts onto set caramel. Add eyes with black food gel or chocolate. Optional: torch for color. Serve chilled.