Description
You won’t miss the campfire or the sticky fingers when you try these mini s’mores tartlets.
Ingredients
Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 12 ounces (339g) semi-sweet chocolate, coarsely chopped
- 1/4 cup (4 Tbsp; 56g) 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
- Preheat oven to 350°F (177°C).
- 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 fine 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 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 topping: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set bowl over a saucepan containing about 2 inches of simmering water (making sure the bowl isn’t touching the water below). 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 4–5 minutes until soft, glossy peaks form. Add vanilla and beat on high until just combined.
- 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
- 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.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | Individual Tartlet Pans | Small Saucepan | Electric Mixer (Handheld or Stand) | Kitchen Torch
- Cream of Tartar: Necessary to make the marshmallow topping for both stabilization and texture. There are no alternatives.
- Pans: I recommend individual tartlet pans because the tarts are a little hard to remove from the pans for serving. If you do not have individual tartlet pans, use a muffin pan to make about 16 tartlets—and make sure you use cupcake liners! You can also make this into a regular full-sized tart using a 9-inch 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.
- 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.
- Graham Cracker Crust Alternatives: If you live outside the US and graham crackers aren’t available, you can use 200g ground digestive biscuits instead (about 13–14 biscuits), the same amount of butter, and add a bit more sugar (about 1/3 cup, or 67g). Or you can make an Oreo crumb crust instead: Grind 18 whole Oreos (200g) into crumbs, and combine with 60g melted butter.