Mini S’mores Tarts
Makes 12 mini tarts · Prep: 20 minutes · Cook: 5 minutes · Rest: 30 minutes · Total: about 1 hour
Who doesn’t love s’mores? They’re not just for the campfire, that’s for sure! The rich, ooey goodness of marshmallows is perfected for the most refined of high teas as well.
Ingredients
- 12 baked mini tart shells
- 5 ounces semisweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- ¼ teaspoon vanilla extract
- Small pinch of kosher salt
- 1½ cups mini marshmallows
- 2 graham crackers, finely crushed, optional
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.
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.
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