Buttery graham cracker crust, creamy chocolate filling, and a dollop of marshmallow meringue come together to give these s’mores tarts an elegant twist on a campfire classic.
If you haven’t gathered from all my stories, I was a weird child. There were so many “kid” foods I deemed completely awful including both hotdogs and those Lofthouse sugar cookies from the grocery store bakery. Then there was the list of normal kid foods that I tolerated. This is where Fruit by the Foot and Velveeta lived. Oh, and also S’mores. I know. I WAS SO WEIRD. As much as I loved the idea of s’mores, I wasn’t a huge fan of the actual thing itself. Roasting marshmallows over the campfire was a source of entertainment rather than a culinary experience. I usually ate one out of pity to the marshmallows, but the rest were either gifted or scraped onto a rock for the ants to enjoy. Then, I would make a sandwich out of graham crackers and chocolate and let it get melty by the fire. That was where I thrived.
Eventually, I became a teenager, and I came to my senses. It all changed when my aunt started to buy Petit Ecolier cookies instead of graham crackers and chocolate. We would get a s’mores-making assembly going at the firepit outside of our cabin. I usually got my marshmallow pretty crispy and small, so the ratio would be mostly chocolate + cookies with a little bit of marshmallow. Even now, I definitely appreciate a s’more with a solid 3:1 ratio of graham cracker/chocolate to marshmallow.
On the other hand, one of my best friends absolutely loves marshmallows. They’re like, her dessert of choice. So, for her birthday, and to celebrate the end of summer, I decided to recreate a classic s’more in the shape of a tart, and that’s how mini s’mores tarts were born, yo. I was a little skeptical about whether I would like s’mores in tart form, but they werk. The s’mores tart is composed mainly of chocolate filling with a solid amount of graham and a dallop of marshmallow. Also! I got to use a kitchen torch for the first time, and that shit was, as the kids would say, lit. (Pun kinda intended).
S’mores Tarts are creamy, crunchy, and caramel-y.
I chose to make mini s’mores tarts, because they are insanely rich. The chocolate filling is dense and not-to-sweet. The graham crust is one of my favorite crusts ever whether it’s filled with summer fruit or chocolatey ganache. And the toasted meringue on top adds a little bit of caramelized sweetness. You can make the s’mores tarts in advanced, but I would recommend making them the day-of. Otherwise, the crust will lose its crunch a little bit. Also, you will have a bit of leftover chocolate filling. You can either make another half recipe of s’mores tarts or you can bake it up on its own and eat it with ice cream, fruit, and nuts. Or! You can swirl in some natural peanut butter and just go to town. Choose your own adventure.
Graham Cracker Crust
- 1 1/4 cup graham cracker crumbs
- 1/4 tsp salt
- 2/3 cup AP flour
- 1 tbsp sugar
- 1 egg
- 6 tbsp unsalted butter melted
- 1 cup heavy cream
- 1/2 cup whole milk
- 10 oz 60-70% dark chocolate chopped
- 2 eggs
- 1 tsp vanilla extract
- Pinch salt
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1/4 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.