Mini S’mores Tarts
These are basically s'mores that got dressed up for tea. Graham crust, chocolate filling, torched marshmallow on top. The torching is fast. Maybe thirty seconds each. Stand there and watch it, though, because burnt marshmallow is not the vibe. I make these whenever the tea stand needs something that makes people grin.
- Total
- about 1 hour
- Makes
- 12 mini tarts
Recipe
Mini S’mores Tarts
- Prep
- 20 minutes
- Cook
- 5 minutes
- Rest
- 30 minutes
- Total
- about 1 hour
- Makes
- 12 mini tarts
Ingredients
Instructions
- 1
Prepare the chocolate
Put the chocolate, butter, vanilla, and salt in a heatproof bowl.
- 2
Heat the cream
Warm the cream in a small saucepan until steaming. Do not boil it.
- 3
Make the ganache
Pour the cream over the chocolate. Wait 2 minutes, then stir from the center outward until smooth.
- 4
Fill the shells
Divide the ganache among the tart shells. Refrigerate for 30 minutes, until the ganache firms around the edges.
- 5
Add the marshmallows
Cover each tart with mini marshmallows, pressing them lightly into the ganache.
- 6
Toast
Brown the marshmallows with a kitchen torch, keeping the flame moving. Finish with graham-cracker crumbs, if using.
Estimated nutrition
Per serving (1 of 12)
- Calories
- 168 kcal
- Protein
- 1.4 g
- Carbs
- 17.6 g
- Fat
- 10.4 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Mini S’mores Tarts
Nutrition · Per serving (1 of 12)
- Protein
- 1.4 g
- Carbs
- 17.6 g
- Fat
- 10.4 g
168 Cal
Estimated · optional extras excluded
Mini S’mores Tarts
Prepare the chocolate
Put the chocolate, butter, vanilla, and salt in a heatproof bowl.
For this step
All ingredients · 8
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Use prepared tart shells
Skip the pastry work with frozen or shelf-stable mini tart shells. Fill delicate phyllo cups close to serving time.
Substitutions
Semisweet chocolate: Use bittersweet chocolate for a less-sweet tart or milk chocolate for a softer filling.
Heavy cream: Full-fat coconut milk works in the same amount.
Mini marshmallows: Cut large marshmallows into quarters with lightly oiled scissors.
Graham crackers: Use digestive biscuits, chocolate cookies, or gluten-free graham-style crackers.
Make them ahead
Fill the tart shells with ganache up to two days ahead and refrigerate them. Add and torch the marshmallows shortly before serving. Refrigeration softens the toasted tops.
No kitchen torch?
Your broiler works too. Put the tarts on a sheet pan and stay close because marshmallows go from pale to burnt very quickly.
