We're making a smores tart for two made in two mini tart pans. Creamy chocolate filling over a crisp graham cracker crust and a dollop of marshmallow creme that we will torch just before serving! It's a delicious sensory experience in so many ways!
Here’s the thing: I have an overflowing shelf of cute mini tart pans. You might not. Do not let that stop you from making this smores tart for two. Just because I’m pan-obsessed doesn’t mean that you have to be, too.
These tart pans in the photos are 4” across. These are the most similar to what I used.
But use ANYTHING you have in order to get the job done. Worst case scenario: use muffin cups (that you grease very, very well and maybe even line with plastic wrap). At best: triple the recipe and use a standard 9” tart pan. You can also make it in your single 6” tart pan with a doubled recipe.
Bottom line: you need this smores tart in your life. If you like my S'mores Cookies, you will love this recipe, too.
Now, 7 days later, we're wrapping up Smores Week from my Smores Milkshakes to these mini tarts. Yes, we're a bit late, but I’ve been in 4 states the last 4 days, and all I really wanna do is come home and eat s’mores. And as my calendar fills up for August, I’m reminded that summer is fleeting. Don’t let summer go by without overdosing on s’mores, man.
The chocolate part is stupid simple: it’s the filling from my Easy Chocolate Pie. It’s 2 ingredients and takes just 2 minutes to make. No, really. It’s chocolate chips with hot cream poured on top. Let it sit. You can do it!
Again, I used my homemade graham crackers for the crust, but you can definitely use store-bought! Camille has been begging to make grahams everyday, because she loves rolling the dough out and choosing the cookie cutter shapes. (She’s very very into ovals right now, and I’m like ‘I don’t know, kid, at least you’re not a square?’)
Once I made homemade marshmallow fluff for my S’mores Baked Alaska, I was hooked. It’s the exact same method as making my small-batch marshmallows, but you leave out the gelatin. So they don’t set, you know. Homemade marshmallow fluff is a process, yes—a saucepan and stand mixer process, but so very worth it. You’ll eat it off the spoon and say your life has been changed, because it has.
And when I knew the babe would be eating these, I used the maple syrup marshmallow recipe to make it, because I’m one of those moms that feels a little better about maple syrup than corn syrup. But honestly, either will work! All we’re doing here is smearing it on the top and torching it to order.
Two mini s'mores tarts.
- ½ cup graham cracker crumbs
- 2 tablespoons melted butter
- 5 ounces semisweet chocolate chips
- ½ cup heavy cream
For the marshmallow fluff:
- ¾ cup granulated sugar
- ⅓ cup maple syrup
- 3 tablespoons cool water
- 2 large egg whites
- ¼ teaspoon cream of tartar
- First, combine the graham cracker crumbs with melted butter. Divide the mixture in half, and press it firmly into the bottom of two mini tart pans. Use a shot glass to help form the edges, and pack it very tightly.
- Freeze the tart pans to set the crust.
- Meanwhile, make the chocolate filling: heat the ½ cup of heavy cream until bubbles form around the edges in a small saucepan.
- Place the chocolate chips ready in a small bowl, and pour the hot cream over the chocolate chips and let it sit for a full 2 minutes before whisking until smooth.
- Remove the tarts from the freezer, and pour the chocolate into each tart pan. Place the tarts in the refrigerator to set for at least 2 hours. (You might have some extra melted chocolate because tart pans vary in size, but it's okay!)
- Finally: while the tarts set in the fridge, make the marshmallow fluff: In a medium sauce pan, stir together the granulated sugar, maple syrup and water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 240-degrees Fahrenheit.
- Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks form. Set aside.
- When the sugar syrup reaches 240, slowly begin to stream it into the egg white mixture while constantly beating it in the mixer. Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
- Beat the mixture for 5 minutes on medium speed. It will look like marshmallow fluff from the jar and be quite stiff.
- Remove the tarts from the fridge, and smear on as much marshmallow fluff as you like. Torch it with a culinary torch just before serving.
Amount Per Serving: Calories: 591Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 49mgSodium: 137mgCarbohydrates: 87gFiber: 2gSugar: 76gProtein: 5g
I was just revisiting pavlovas for two, made them last weekend. Couldn’t you create a Spring meringue roulade using the quarter sheet? Or maybe a chocolate Irish Cream meringue roularde. Beth
I meant c
I meant create one for us with directions and a recipe?
This dessert was OUT OF THIS WORLD! It got rave reviews from my family. I tripled the recipe and it worked perfectly in the standard 9” tart pan. However, I only doubled the marshmallow recipe and there was still a lot leftover. I plan to make the PB Rice Krispie treats with it so it will not be wasted ????
Has anybody tried this in a loaf pan? Clearly I need to stock some baking items!