Mix the water with the sugar in a bowl with the help of a wooden spoon. Then add the seed oil, olive oil and mix. Finally add the flour and baking powder, in several stages to make it absorb and stirring constantly with a wooden spoon. Collect all the dough in the bowl and transfer it to a lightly floured pastry board. Knead with your hands and if necessary add a little flour at a time until you get a dough that does not stick to your hands. Wrap it in cling film and let it rest in the fridge for 30 minutes.

Then roll out the pastry on a floured surface to a thickness of ½, with a pastry bowl cut into discs

and place them in paper cups (those used for muffins) or in tartlet molds.

Then bake in a preheated oven at 180 ° C for about 20 minutes. Remove from the oven and allow to cool completely.

Once cold, fill the base with Nutella.

Whip the cream separately until stiff with the electric whisk at maximum speed,

pour it into a pastry bag with a smooth spout and create the ghosts on the nutella, first by making a layer of cream then gradually rising upwards, ending with a pointed tuft.

With the help of the black gel dye make the eyes. Leave to rest in the fridge until use.