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S’Mores Tarts

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Ingredients

Warning0 allergens identified

S’Mores Tarts

Graham Cracker Crust

1 ¼ cups graham cracker crumbs

¼ tsp salt

⅔ cup AP flour

1 tbsp sugar

1 egg

6 tablespoons unsalted buttermelted

Chocolate Filling

1 cup heavy cream

½ cup whole milk

10 ounces 60-70% dark chocolatechopped

2 eggs

1 tsp vanilla extract

saltpinch

Marshmallow Meringue

2 egg whites

¼ tsp cream of tartar

¼ cup sugar

1 tsp vanilla

Preheat oven to 350* F. To make the crust, place the graham cracker sheets in the bowl of a food processor. Pulse until the crackers are a medium-fine crumb. You should have between 1-1 1/4 c. crumbs.

In a medium bowl, combine the graham crumbs, salt, flour, and sugar. Mix in the egg and butter until uniform. Knead for a couple minutes with your hands until the dough forms together. It will be soft.

Place dough between two floured pieces of parchment paper. Roll out until it is about 1/4 inch thick. Using a 3.5 inch cookie cutter, cut out 8-10 circles, re-rolling dough as necessary. Place each round into a mini 3.5 inch tart pan, pressing the dough into the sides of the pans. Pre-bake for 5 minutes, and then let them cool while you prepare the remaining ingredients. *Note: Dough will be soft and crumbly. Just press more dough into the sides if necessary. It will not be perfect, and that’s ok!

While the crust pre-bakes, combine milk and cream in a small saucepan. Heat until gently simmering. Remove from stove, and mix in the chocolate until it is smooth. Add a pinch of salt. In a small bowl, whisk together the eggs. Add a small bit of chocolate to temper the eggs, stirring well. Add egg-chocolate mixture to the cream mixture, and stir in the vanilla extract. Pour about 1/3 c. of filling into each tart. It will not expand, so fill it almost to the top. Bake tarts for about 10-15 minutes, or until the tops are set. Right when they start bubbling, they are finished, so keep a close eye on them.

To make the meringue, combine the egg whites, sugar, and cream of tartar in a very clean bowl. Place the bowl over the top of a pot of simmering water. Stir together until the sugar dissolves and the egg whites are warm, about six minutes. Transfer the bowl to a standing mixer with a whisk attachment (or use a hand mixer). Whisk on high until stiff, glossy peaks form. Add vanilla and combine well.

Once tarts are cooled, spread a dollop of meringue on top. Toast the meringue with a cooking torch. Serve immediately. *Note: Do not use a broiler to torch meringue. It will scorch the chocolate filling.

Nutrition

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Tips & Tricks (5)

Toast Your Graham Cracker Crust 🍯
Lightly toast the graham cracker crumbs in a dry skillet for 2-3 minutes before mixing with butter to deepen their flavor and create a more complex, less sweet base for your tarts.
Temper Your Chocolate Properly 🍫
Melt your 60-70% dark chocolate slowly over a double boiler and cool it slightly before pouring into the crust to ensure a glossy, snappy texture that sets beautifully.
Stabilize Your Marshmallow Meringue 🍨
Add cream of tartar to your egg whites and whip to stiff peaks over a double boiler (reaching 160°F) for a stable, heat-resistant meringue that won't weep or deflate after baking.
Chill Between Layers ❄️
Refrigerate the graham cracker crust for 15 minutes and the chocolate filling for 30 minutes before adding the meringue to prevent layers from mixing and ensure clean, distinct textures in each bite.
Brown Your Meringue Strategically 🔆
Use a kitchen torch for the final toasting of your marshmallow meringue rather than relying solely on oven heat, giving you precise control to achieve that signature campfire-charred appearance.