I first saw s’mores tarts in the bakery case at a local café and thought they were a brilliant idea! I didn’t get one right away, but I kept thinking of them. Next time I returned to the café they were gone. I thought they must be easy enough to make, then life got in the way and I forgot.
Recently a local restaurant put them on their dessert menu. Yum! I was fortunate enough to have them twice before they were replaced with another decadent dessert. This time I sucked two of my friends into the obsession with me. I knew it was time to act.
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 144 mini marshmallows (about 1 1/2 cups)
Instructions
- Preheat oven to 350ºF. Grease 24 mini tart pans. (I use two 12-well pans with removable bottoms with wells approximately 2 by 2 inches.)
- Combine graham cracker crumbs, sugar and melted butter. Stir till combined.
- Press crumb mixture into bottoms and sides of tart pans. You’ll use just over 1 tablespoon per tart.
- Bake in preheated oven for 10 minutes, then let cool until pans are cool enough to handle.
- Meanwhile place chocolate pieces in large bowl.
- Heat cream in microwave for 1 to 2 minutes or over low heat until just below boiling. Pour over chocolate pieces and let sit several minutes.
- Stir cream/chocolate mixture until smooth. It will look pale and chunky at first, but keep stirring. It will smooth out and get very dark.
- Spoon mixture into tart pans, using approximate 1 1/2 tablespoons per tart.
- Before chocolate sets, top each tart with about 6 mini marshmallows.
- Use a culinary torch set to low to very carefully brown the tops of the marshmallows. Be prepared to blow out any small flames as the marshmallows can ignite very easily.
- Refrigerate tarts at least 4 hours or overnight and serve.
Notes
I find these very rich so I made them tiny, about 2 inches by 2 inches. You can make them larger if you prefer, with a lower yield. So don’t stress if you can’t find just the right tart pan. I do highly recommend you use tart pans with removable bottoms, however, or you’ll have a time of it trying to get the tarts out in one piece.
Because the chocolate plays such a key roll in this recipe, don’t skimp on this ingredient. Use the best chocolate you can find within your budget. I was too tired to drive to a specialty shop for Valrhona or Sharffen Berger, so I just used Ghirardelli 60% Cacao Bittersweet Chocolate Chips. In addition to being readily available at the grocery store, they also have the benefit of being ready to go without chopping first. I chose bittersweet chocolate because it would be cut down with cream, but if you prefer milk chocolate or semi-sweet that’ll work fine too.
I wish they sold marshmallows in Ukraine, where I live. I could make those :(
Check out my blogs for many other baking recipes at http://teenage-baking.blogspot.com/
If you’re feeling really ambitious, you could try making your own marshmallows. I’ve been meaning to try it for ages.
http://www.foodnetwork.com/recipes/alton-brown/homemade-marshmallows-recipe/index.html
In the dead of winter, I always crave the taste of roasted marshmallows with melted chocolate. I have had trouble finding a recipe where the marshmallows are not too sticky & they tend to have no flavor. But just simply using real marshmallows and toasting with a torch or broiler may be the perfect solution. I will keep this in mind when my craving hits in Dec.
The Dinner Belle for Kimberlybelle.com
I came upon your blog by chance,but can I just say I’m happy I did!These look amazing and are a brilliant idea.Will definitely be trying these for myself,thanks!
These are so cute I’d have a hard time eating them. I mean, don’t get me wrong, I WOULD eat them, I’d just feel guilty about it.
LOVE these adorable tarts, linking back to them today :)
Thanks!!
Thanks so much for sharing these! they are exactly what I was looking for! I adapted them slightly and made them round for my thanksgiving pie bar! http://cupcakecrazygem.blogspot.com/2011/11/thanksgiving-pie-bar.html
Mine don’t look as pretty as yours but they tasted just as delicious and everyone loved them! Thanks again!