Miniature S’mores Tarts
It seems as though the United States is on a bit of a s’mores kick, and William is more than happy to jump onto that bandwagon. He loves all things s’mores: candies, frapps, cakes, pies, etc. It is amazing what variety of treats can be made with graham crackers, chocolate, and marshmallows!
Recently I saw a picture of a miniature pie made out of the lid of a mason jar. I knew that we had to do something like that. We have been doing a smoothie cleanse for the past week (more on that later) and we happen to be knee deep in mason jar lids! We decided to put them to good use and make a delicious– albeit cleanse-ruining– dessert out of them. (It was totally worth it.)
Enjoy!
Miniature S’mores Tarts
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons salted butter
- 1/3 cup sugar
For the Filling
- 1/2 cup heavy whipping cream
- 2 tablespoons salted butter
- 4 ounces bittersweet chocolate
- 3/4 cup sugar
- 1/4 cup + 2 tablespoons cocoa powder
- 2 tablespoons AP flour
- 1/8 teaspoon kosher salt
- 1 egg
- 2 egg yolks
- marshmallows and sea salt to top
Other Materials
- parchment paper
- mason jar lids [14 for single batch, or split into multiple batches]
Instructions
Prepare the crust
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Melt the butter and mix it with the graham cracker crumbs and the sugar.
Prepare the filling
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Combine the whipping cream, butter, and chopped chocolate in a microwave safe bowl.
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Microwave for 2 minutes and then stir to form a chocolate cream.
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In a second bowl, whisk together the sugar, cocoa powder, flour, and salt.
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Add the chocolate cream to the dry ingredients, folding it in until combined.
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Whisk in the egg and egg yolk.
Assemble.
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Preheat the oven to 350F and place mason jar lids on a baking sheet covered in parchment paper.
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Press 3 teaspoons of graham cracker mixture into each lid to for the crust. It will feel loose and crumbly until fully baked. Bake for 10 minutes.
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Add 1 1/2 tablespoons of the chocolate mixture to each tart. Bake for 10 minutes.
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Cool tarts in the refrigerator for 10 minutes.
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Pop the tarts out of their lid “molds” and place them back on the baking sheet with parchment paper.
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Arrange marshmallows on top, and broil in the top rack of the oven until they reach desired level of browning.
Recipe Notes
*For less dense chocolate filling use 1 1/2 egg yolks instead of two.
