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.
S’mores Tart
Two mini s'mores tarts.
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 591Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 49mgSodium: 137mgCarbohydrates: 87gFiber: 2gSugar: 76gProtein: 5g
dixya @food, pleasure, and health says
i have been craving for smores for so longggg..and the tart sounds like a perfect answer to that.
hopefully you will be home soon for all the smores..
Aimee says
"may your shelves runneth over with mini pans..." or something like that :P These look great - I'm totally enjoy your s'mores week!
Susan says
Hello,
So you're "one of those moms that feels a little BITTER about maple syrup"? Why, what did maple syrup ever do to you?? Hee hee, I'm sure you meant "better" but that was a funny typo! =)
This recipe looks wonderful!
Christina Lane says
HAH, amazing typo. Thanks, Susan! :)
Shawnna Griffin says
hey girl- these look so yummy!
Sharon S says
Well, I made your Baked Alaska for Two and we enjoyed it very much....BUT.....I cheated and bought a jar of marshmallow fluff!!!
Christina Lane says
That is amazing, Sharon! I love your cheat! Did you just spread it on straight from the jar? I need to know your secrets :)
sylvia says
Give us a recipe to use those 'left over' egg yolks. For small desserts , seems like we have leftover yolk or leftover whites. Love your desserts!
Quyen says
Can i make this ahead? Like the night before?
Christina Lane says
Yes, of course! Keep it refrigerated! And let it soften at room temperature for about 15 minutes before serving. I would torch the marshmallow fluff just before serving, though!
Lizy Tish says
This looks amazing! I love, Love, LOVE s'mores! A must try for my husband and me.
Liz | Flour de Liz says
I just can't get enough of your blog! These look awesome! I envy your collection of pans...unfortunately I don't have a kitchen big enough to start my collection, but someday!
Christina Lane says
Hi Liz! You're so sweet; thank you! <3
Kayle (The Cooking Actress) says
This is officially my favorite s'mores week thing you've shared!!! The crust, the filling, the marshmallow fluff...it's all so soooo goood!