I have officially taken my love for the s’more to the next level.
I made you these individual S’more Tarts.
As I have always said, my love for the s’more dates back to my Girls Scout days. I remember being at my first bonfire at a campout and was amazed when I was handed a gooey, yummy concoction of marshmallow, chocolate, and graham cracker. While I eat them all the time (and have turned them into brownies and a bar cookie), I wanted to take to the next level.
Like dinner party level.
Which is why these tarts are amazing!
They have all the amazing components of the original, but are a bit neater and easier to eat (but then again, I ate a s’more at a wedding in a cocktail dress… nothing gets between me and my campfire dessert obsession EVER).
Plus, this is the easiest dessert to make. You can make the base of the tart in the morning and then whip up the meringue and toast them up right before serving. And that means you can spend more time with your family/friends (and less time worrying about dessert!).
These S’more Tarts start with the graham cracker crust. Pop the graham crackers into the bowls of a food processor and process until fine crumbs form. Then, with the food processor on, drizzle in melted butter.
Then portion out the graham crackers across two 5-inch creme brûlée ramekins or mini tart pans. Using your fingers, press the crumbs evenly into the bottom and sides of the tart pan. Pop them into the fridge to chill as you make the ganache.
To make the ganache, you can use heavy cream… OR if you forgot to buy heavy cream when you were at the store earlier this day, you can use a combo of skim milk + half-and-half + butter. Both work (as I have tested the skim milk + half-and-half + butter method). Heat your dairy in a small saucepan until hot (but not boiling). Pour the hot milk over chocolate in a heat-proof bowl. Allow the chocolate + dairy to sit for about a minute, then stir continuously until smooth!
Pour out chocolate evenly between the graham cracker crusts and spread until level. Pop the tarts in the fridge and chill until set (about 2-3 minutes).
When you’re about to serve the S’more Tarts, whip up the meringue. Because #foodpoisoning, I used a quick hack – meringue powder! I use King Arthur Meringue powder (not an ad, just a fan!) and I whipped up a easy (and safe!) meringue topping for my tarts.
I piped the meringue on top of the tart (this is the marshmallow portion of the s’more) and smoothed it with a knife.
Then you can use a little blowtorch to toast the meringue or you can pop them under the broiler (that’s what I did!). Keep an eye on them while they toast – they can go from golden to burnt in a nanosecond.
Pull them out and dig in.
The top is just toasted like a s’more.
Layers of s’more goodness!
It’s my childhood favorite reimagined!
- 5 graham cracker sheets (10 squares total)
- 3 tablespoons unsalted butter, melted
- ¼ cup heavy cream
- 4oz dark chocolate, chopped
- 2 cups meringue topping - recipe of your choice!
- In the bowl of a food processor, add in the graham crackers. Pulse until broken into crumbs. With the food processor on, drizzle in the butter.
- Divide the crumbs between two 5-inch creme brûlée ramekins or tart pans. Using your (clean) fingers, press the crumbs into an even layer on the bottom and sides of the pans. Chill the crusts while you make the ganache.
- In a small saucepan, add in the heavy cream. Heat over medium-low heat until hot (but not boiling). Pour hot cream over the chopped chocolate that is sitting in a heat-proof bowl. Allow the cream and chocolate to sit for a minute before stirring continuously until smooth. Pour the chocolate evenly between the two tarts. Chill completely for 2-3 hours before proceeding.
- Top each tart with meringue topping - I use a meringue powder topping! Using a knife, smooth the topping. Pop under the broiler or use a kitchen torch to toast the meringue. Serve immediately!