Mini S'mores Tarts
Proof less is s'more.
By Sally Quinn
Yields:
8
Prep Time:
45 mins
Total Time:
2 hrs 45 mins
Jump to recipeThese mini chocolate ganache-marshmallow tarts won't have you missing a campfire.
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Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
- 6 Tbsp. unsalted butter, melted
- 1/3 cup granulated sugar
Filling
- 12 oz. semi-sweet chocolate, coarsely chopped
- 1/4 cup unsalted butter, cubed
- 1 cup heavy cream or heavy whipped cream
Marshmallow Topping
- 2 egg whites, at room temperature
- 1/2 cup granulated sugar
- 1/8 tsp. cream of tartar
- 1 tsp. pure vanilla extract
Directions
- Step 1Preheat oven to 350 degrees F.
- Step 2Make the crust: Using a food processor or blender, grind graham crackers into crumbs. (Alternatively, you can crush them in a plastic bag with a rolling pin.) In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar with a rubber spatula until combined. (The mixture will be thick, coarse, and sandy.) Press crumbs evenly into each tartlet pan, making sure the crust is tight and compact. Pre-bake crusts for 10 minutes, then let cool.
- Step 3Make the filling: Place chocolate and butter in a large bowl and set aside. In a small saucepan over medium-low heat, heat heavy cream. Whisking constantly, bring to a slow boil. Once it begins to boil, immediately remove from heat and pour over chocolate. Using a wooden spoon, slowly stir until chocolate and butter are completely melted and ganache is smooth.
- Step 4Pour the filling evenly into each crust and place each tartlet pan in the refrigerator. Chill at least 2 hours (and up to 1 day) or until completely firm.
- Step 5Just before serving, prepare marshmallow topping: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set bowl over a saucepan filled with two inches of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 4 to 5 minutes until soft, glossy peaks form. Add vanilla and beat on high just until combined.
- Step 6Remove tartlets from the refrigerator. Spread marshmallow topping on each. Toast the topping with a kitchen torch if desired. Serve immediately.
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