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–+ servings

Mini S'mores Tarts

5 from 1 vote
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Prep Time 20 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 3 4-inch tarts or a muffin tin

Equipment

  • 4-inch springform pans or a muffin tin

Ingredients
 

Chocolate Ganache Filling

  • 8 oz good quality chocolate chopped
  • 1 cup heavy cream

Graham Cracker Base

  • 15 graham cracker sheets pulsed into crumbs (about 2 cups)
  • 5 tbsp unsalted butter melted

Marshmallow Fluff Topping

  • 4 egg whites
  • 1 cup powdered sugar
  • ½ tsp cream of tartar
  • ½ tsp vanilla extract

Instructions

Chocolate Ganache

  • Place chopped chocolate in a heat proof bowl. Then, heat up your heavy cream over low heat on the stove until you see a gentle simmer.
  • Pour the warm cream over the chocolate and let it sit for 3-4 minutes. Take a small heat proof spatula or a spoon and gently stir until the chocolate and cream are completely homogenous.
  • Set this aside to let it cool at room temperature.

Graham Cracker Base

  • Take 15 full graham cracker sheets and pulse them into a fine crumb. The crumbs should equate to approximately two cups.
  • Melt the butter and pour over the crumbs. Using a spoon, gently stir together the melted butter and graham cracker crumbs until it resembles wet sand. You can either use a muffin tin or mini spring form pans for this. So, in your pans or muffin tin, gently pack the crumbs into the bottom and slightly up the sides. If you are using a muffin tin, I suggest putting muffin cups in so they are easy to remove. Put these in the freezer for 30 minutes to an hour to firm up.
  • After they firm up, remove the springform pans, or your muffin tin, from the freezer. If you are using mini springform pans, remove the base from the pan and pour about a ½ cup of the chocolate ganache filling into the base. If using a muffin tin, fill the base ¾ of the way full with chocolate ganache. Set these in the fridge for 1-2 hours for the ganache to completely firm up.

Marshmallow Fluff Topping

  • Fill a sauce pan with about two inches of water and bring it to a gentle simmer. Separate the yolks from the egg whites and make sure NONE of the yolk gets into your mixture.
  • In a heat proof bowl, place the egg whites, powdered sugar and cream of tartar. Place the bowl on the sauce pan over the simmering water but do NOT let the bottom of the bowl touch the simmering water. You can also use a double boiler if you have one.
  • Continuously whisk while the mixture heats up. It will start out thick, and the powdered sugar may be clumpy (this is okay!), it will thin out and the clumps will dissipate as you keep on whisking. Whisk for about 4-5 minutes until the mixture is thin and frothy on top - if you have a thermometer, it should be around 160 degrees Fahrenheit.
  • Remove from the heat and add the vanilla extract. Using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat on high speed for 5-6 minutes until luscious, puffy, stiff peaks form.
  • Once it is finished, you can either dollop or pipe a bit of the marshmallow fluff onto the chocolate filling. If you have a baking torch, I highly suggest toasting the marshmallow fluff topping a bit - it LITERALLY tastes like a fireside marshmallow.
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