S’mores are a childhood favorite of mine, but they have always been reserved for summer nights by the fire. Mother’s Day isn’t typically a holiday the family gathers around the fire, so I opted to bring the marshmallow toasting indoors. I felt that by creating individual S’more tartlets it would not only elevate the traditional S’more but would give the treats the optimal marshmallow to chocolate ratio.
Six 4″ Mini Round Tart Pans
Graham Cracker Crust (Note: I used Momofuku Milk Bar’s graham cracker crust recipe.)
- 1 1/2 cups graham cracker crumbs
- 1/4 cup milk powder
- 2 Tbs granulated sugar
- 3/4 tsp kosher salt
- 4 Tbs (1/2 stick) unsalted butter, melted
- 1/4 cup heavy cream
- two 60% Cacao Bittersweet Chocolate Bars coarsely (8 oz) chopped
- 1/3 cup heavy cream
- 1/2 Tbs light corn syrup
- 2 1/2 Tbs unsalted butter, at room temperature
1 bag Jumbo Marshmallows (I used about 25 marshmallows (4-5 per tart) & ate at least 3 in addition but who’s counting?)
Combine graham cracker crumbs, milk powder, sugar, and salt in a medium bowl.
Whisk butter and heavy cream together. Add to dry ingredients and stir together until evenly distributed. The mixture should hold its shape if squeezed tightly (if it doesn’t add a bit more melted butter). Press mixture immediately into tart pans. Cover pans and place in freezer for 20-30 minutes.
Place chopped chocolate in heatproof bowl. In small saucepan heat heavy cream and corn syrup to near boil. Pour heavy cream mixture over chocolate. Allow to sit for a minute. This will begin to melt the chocolate. Stir in butter until all chocolate & butter is melted and evenly combined. Use a medium scoop to transfer chocolate mixture into the middle of the chilled graham crusts. Immediately begin to place marshmallows into the mixture. This will help to evenly spread the chocolate into the tarts. Work fast because chocolate chills quickly.
If serving immediately prepare your work space to start toasting marshmallows. If you don’t have a kitchen torch you can place the tarts in the oven with the oven set on broil for a few minutes (watch them like a hawk as marshmallows toast in minutes and you’ll likely have to move your tarts around to get an even toast). Otherwise store your tarts in the fridge and toast just before serving for best results.
The S’Mores tarts were a big hit, and I had a fabulous 2nd mother’s day with my little man.