Little chocolate s’mores pies. YES.
Hi. So, I’ve been going completely nuts trying to decide what to make for Kevin’s upcoming birthday. As a bonafide foodie, I mean dessertie, I can’t deliver a traditional birthday cake. No no. Instead, I need to serve something he will remember forever… or at least until next year’s ridiculously awesome birthday dessert.
Ahhh! What to do?
…
Got it. Little s’mores-y things. Even though I’m sure he’ll feel ridiculous eating something called a “tartlet”, I’ll just say they are reduced-size s’more pies. Yeah. That sounds much more manly. Brilliant.
Lemme tell you a thing or two about this recipe. First of all, I shared it on Delish.com last week. So if you saw it there first and already had the chance to make them, YOU KNOW what I’m talking about when I say these s’mores tartlets… ahem, reduced-size s’more pies… are phenomenal. No, way better than that. Downright heavenly.
The toasted marshmallow topping is enough to send you into dessert oblivion. Bye.
(You will not be returning.)
You’re probably going to look at me/your screen like I’m crazy when I say that these are actually VERY simple. They really really are. The crust? 3 ingredients. The chocolate filling? 3 ingredients. The marshmallow topping? 4 ingredients. The hardest part, if that, is the marshmallow topping. But even the topping is something a beginner baker can make.
With so little ingredients in these s’mores tartlets, it’s important that each one is used. I get a bazillion questions about ingredient subs– and usually there is wiggle room– but it’s imperative this recipe is made as written to have the best possible result.
Let me quickly break down each layer.
1. Graham cracker crust – you know exactly how to make my favorite graham cracker crust by now. Press the crust into tartlet pans. If you do not have individual tartlet pans, use a cupcake pan– and make sure you use cupcake wrappers! You can also make this into a 9-inch tart using a tart pan.
2. Chocolate ganache filling – two easy steps. First, heat cream. Second, pour hot cream over chopped chocolate + butter. These three ingredients make a smooth, rich, almost illegal tasting chocolate filling. See what I mean?
3. Marshmallow topping – it tastes like fluffy, puffy, cloud-like, sweet marshmallows. The topping is similar to marshmallow creme, but isn’t quite as dense. It’s fluffy and airy–just like marshmallows– and is made from gently heating and whisking sugar, egg whites, and cream of tartar.
Cream of tartar is used for three imperative reasons. First, it stabilizes the egg whites; it’s a crucial ingredient in making things like meringue topping. Second, the cream of tartar allows the egg whites to maintain their texture when whipped into stiff peaks. You see the pretty peaks on these s’mores tartlets? That’s the cream of tartar doing its job! One more reason. The cream of tartar increases the egg whites’ tolerance to heat, which is very helpful if you toast the marshmallow topping like I did.
I used my handy kitchen torch to toast the topping. That’s optional!
Ladies and gents, we’ve found a birthday dessert winner!! Obviously.
PS: I was a little impatient and didn’t wait the full 2 hours to chill the pictured tartlets (more like 1 hour), so that’s why they don’t look completely set!
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S'mores Tartlets
These mini chocolate ganache-marshmallow tarts won't have you missing a campfire.
Ingredients:
Crust
- 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
- 6 Tablespoons (87g) unsalted butter, melted
- 1/3 cup (67g) granulated sugar
Filling
- 12 ounces (339g) semi-sweet chocolate, coarsely chopped
- 1/4 cup (60g) unsalted butter, cubed
- 1 cup (240ml) heavy cream or heavy whipping cream
Meringue Topping
- 2 large egg whites, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon cream of tartar1
- 1 teaspoon pure vanilla extract
Special Equipment
- eight 3 or 4-inch individual tartlet pans2
Directions:
- Preheat oven to 350°F (177°C).
- Make the crust: Click here for some handy graham cracker crust tips before you get started. 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.
- Make 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.
- Pour the filling evenly into each crust and place each tartlet pan in the refrigerator. Chill at least 2 hours (and up to 1-2 days) or until completely firm.
- Just before serving, prepare meringue 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. (See photo above.) 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. (See photo above.) Add vanilla and beat on high just until combined.
- Remove tartlets from the refrigerator. Spread marshmallow topping on each. Toast the topping with a kitchen torch3 if desired. Serve immediately. Any leftover tarts keep well in the refrigerator, in an airtight container, for up to 3 days.
- Make ahead tip: Prepare tarts through step 4 and keep the tarts in the refrigerator for up to 2 days as instructed in step 4.
Recipe Notes:
- Cream of tartar is necessary to make the marshmallow topping for both stabilization and texture. There are no alternatives.
- I recommend individual pans because the tarts are a little hard to remove from the pans for serving. So, I serve them in the individual pans. Here is the set I own. (Also here and here.) If you do not have individual tartlet pans, use a cupcake pan to make about 16 tartlets-- and make sure you use cupcake wrappers! You can also make this into a 9-inch tart using a tart pan. It will be easy to slice and remove from the full size tart pan! Pre-bake crust for 10 minutes no matter which size you use.
- Do not toast the topping in the oven. The ganache will melt and the topping will lose some shape. You need quick, instant heat from a torch. Again, it is optional to toast the topping.
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Dig in.
I don’t have the metal tartlet pans shown. Would white ceramic ones that are used for mini creme brulee be ok to use in this recipe?
Yes!
These are so beautiful! That torched marshmallow topping is to die for!
omgeee nothing says summer more than smores but your little tartlet smores are SO freakin CUTE! I totally need to make these for a bonfire night! it would be a cool switcheroo from a regular smore! 😉 love these Sally great idea!
Looks incredible!
I think Kevin will totally approve of these for his birthday treat. 🙂 So perfect!
OMG! They look awesome. I am a chocoholic have been known to eat three lbs. of chocolates in one sitting can’t get enough these look absolutely divine.
Oh Sally I think you are onto a winner for Kevin’s birthday dessert!
I just know he will be saying ‘gimme s’more’ 🙂
These are so secretly easy but obviously beautiful and delicious. I cannot wait to make these for a family dessert soon!
How Do the egg whites get cooked?
Oh my, Sally… you’ve done it again! These look so damn pretty! Kevin is sure to love these little birthday treats!! Definitely going to give these a go ASAP! First I need to invest in a kitchen blowtorch. Just have to tell myself it’s a necessary investment… for all the s’more pies I’ll make!! 🙂
Yum! Those look amazing! Can’t wait to try ’em! I do not have a blow torch, but would it work to use like a lighter or something?
The ganache underneath might melt a little because a lighter would take longer to toast than the torch would. It’s worth a shot!
That browned marshmallow topping pretty much has me sold. I’m trying not to drool! :). These look drop dead gorgeous. Cannot wait to try them.
Funny, I made you S’mores Brownie Pie on the weekend. It was delicious! If these are as good as the previous one, I’m sold!
Thank you for always posting detailed and yummy recipes! Your blog is awesome.
These look amazing! We have a potluck at work and I’m thinking of making these. Do they yield the same amount if made in a cupcake tin? I’m wondering if I need to just double or maybe even triple the recipe. I’m known for my baking adventures and I think my coworkers will love these!
About 16 in a cupcake pan.
My sister is literally dying over this!! She keeps saying, “Order up! ORDER UPPPP!” We have to make this- and SOON. Do you have any tips on using cupcake wrappers for this?
I love making mini tarts. For some reason they seem so much cuter than pies. Although I’m a little tired of seeing s’mores desserts all around the net, these are so pretty that I’ve got to share just one more.
*squeeeee* s;mores tartlets for the win!!!
Hi Sally,
love your recipes and these look great!
I would LOVE to see a recipe for s’mores (chocolate chip) cookies if possible. Please~! That would be amazing
Whoops, never mind- I just found the s’mores cookie recipe you had previously posted. I was hoping for one where the elements are incorporated into the cookie more (by folding in and/or stuffing ingredients) rather than layering. Well if you ever decide to revisit the recipe I would really appreciate it 🙂
Hi, what about just toasting some marshmallows to replace the topping?
Thanks!
That definitely works! But do not to toast the marshmallows while they are on top of the ganache– it will melt. See notes.
Why do you have to use cupcake wrappers if you want to bake them in a cupcake pan? Thanks for the recipe!
Hi Sally!
Will the marshmallow topping hold up overnight? I want to make sure they are just as pretty when I take to work the next morning
They’ll be just fine overnight. They’ll be the BEST, though, freshly topped!
Holy bananna boats, these things are rich!!! Great new dessert idea, but definitely make them small. I also used marshmallow creme for the topping since I ran out of time and it worked just fine.
Hi Sally! Will the taste and consistency of the marshmallow topping change if i refrigerate it to make it a bit more firm? I was planning to top the graham cracker crust with the marshmallow topping and then cover it with a chocolate shell.
It firms up just a little, yes.
I can’t wait to make these! What happens if I freeze the tartlets with the marshmallow topping?
If I can’t freeze the marshmallows, how long will they keep?
They don’t thaw very nicely, just letting you know! The s’mores tartlets keep for 2-3 days in the fridge.
I made these today and they turned out great! I put them in mini cupcake liners to make bite-sized tartlets. Except…I used a kitchen torch to toast the marshmallow topping and the paper liners caught fire. Haha! Oops.
I don’t have a torch so is it ok to consume raw egg whites?
omg! make s’mores cookie cups using cupcake tins
I made this today, and it’s delicious! I doubled the recipe and used two standard, store-bought 9 inch graham cracker pie crusts. It came out of the oven and looked wonderful. I used the leftover egg whites to top it, then broiled it for a few seconds until it was browned. Family loved it!
Wonderful! Glad everyone loved it! 🙂
Hi Sally, this recipe looks wonderful and I can’t wait to try it on Friday!
I will be using my cupcake pan with paper cupcake liners but I had a question. If you use the cupcake mould with the liners, will the graham cracker crust hold to the sides of the cupcake liners or do I only need to do a graham cracker base?
I would ideally love for it to be like the tart with the crust on the bottom and sides.
Thanks!!
You can use liners and press in the graham cracker crust– make sure you’re pre-baking the crusts!
Is it possible to veganize this? I’m always up for the challenge, but notice the meringue requires the egg white…any recommendation to make this treat w/ an egg white alternative?
I’m unsure. I have zero experience with vegan baking, especially making a meringue.
I have a question about the ganache filling, is it necessary to have the butter in it for this recipe? I’ve only ever done ganache with just heavy cream and baking chocolate.
The butter makes it a rich ganache, but you can leave it out!
I’m thinking of making these while my daughter is home from college since she loves s’mores. With the marshmallow topping on them, how do you remove them from the tart pans to serve them, or do they come out easily, or are you just serving them in the tart pans? When I usually make tarts, they have the pie crust which does come out pretty easy, but we fill them after they are out, so I’m wondering how to serve these?
Hi Linda! I serve them in the tartlet pans since it’s difficult to neatly remove them. If your daughter loves s’mores, you can also check out my s’mores brownie cupcakes or no-bake s’mores cake. 🙂