S-Mores Tart
Description
Craving s-mores? These mini tarts will solve those cravings and make an elegant, delicious dessert at the same time.
Ingredients
Crust:
1/2 c. graham cracker crumbs
2 T. melted butter
Chocolate Filling:
5 oz. semi-sweet chocolate chips
1/2 c. heavy cream
Marshmallow Fluff:
3/4 c. granulated sugar
1/3 c. maple syrup
3 T. cool water
2 large egg whites
1/4 t. cream of tartar
Directions
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Crust:
Combine graham cracker crumbs with melted butter; divide mixture in half; press firmly into the bottom of two mini tart pans. (Pans should be about 4 inches in diameter.) Use a glass to help form the edges and pack it very tightly. Freeze the tart pans to set the crust.
Chocolate Filling:
Meanwhile, in a small saucepan, heat the 1/2 c. heavy cream until bubbles form around the edges.
Place the chocolate chips ready in a small bowl; pour the hot cream over the chocolate chips; let sit for a full 2 minutes before whisking until smooth.
Remove tarts from the freezer; evenly pour the chocolate into each tart pan. Place tarts in the refrigerator to set for at least 2 hours. (There may be some extra melted chocolate since tart pans vary in size.)
While the tarts set in the refrigerator, make the Marshmallow Fluff:
In a medium saucepan, stir together granulated sugar, maple syrup and water; turn heat to high; bring to a boil WITHOUT stirring. Clip a candy thermometer to the edge of the pan; boil until it reaches 240-degrees Fahrenheit.
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment; whisk until soft peaks forms; et aside.
When sugar syrup reaches 240 degrees, 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 slowly, taking your time. Beat the mixture for 5 minutes on medium speed. It will look like marshmallow fluff from the jar and will be quite stiff.
Remove the tarts from the refrigerator; smear on as much marshmallow fluff as desired. Torch it with a culinary torch just before serving.
2 servings.
*This can be made in advance, even the night before. Just keep it refrigerated and let it soften at room temperature for about 15 minutes before serving. Torch the marshmallow fluff just before serving.