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s'mores tartlets

S’mores Tartlets

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 8 tartlets
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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

Marshmallow Meringue Topping

  • 2 large egg whites, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/8 teaspoon cream of tartar*
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C).
  2. Make the crust: Read my tips about making a perfect graham cracker crust 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.
  3. 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.
  4. 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.
  5. Just before serving, prepare 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.
  6. Remove tartlets from the refrigerator. Spread marshmallow topping on each. Toast the topping with a kitchen torch* if desired. Serve immediately. Any leftover tarts keep well in the refrigerator, in an airtight container, for up to 3 days.

Notes

  1. Make Ahead Instructions: Prepare tarts through step 4 and keep the tarts in the refrigerator for up to 2 days as instructed in step 4.
  2. Cream of Tartar: Necessary to make the marshmallow topping for both stabilization and texture. There are no alternatives.
  3. Pans: 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 are the tartlet pans I own. 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.
  4. Toasted Topping: 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 kitchen torch. Again, it is optional to toast the topping.

Keywords: s'mores tartlets, s'mores tart