Mini S'mores Tarts

By Angie Barrett

Prep Time:

25m

Bake/Cook Time:

10m

Yield:

10 tarts

Plan for:

Chill 3+ hours

No campfire required for these Mini S'more Tarts. These little two-bite tarts have layers of graham cracker, chocolate, and toasted marshmallow. They're small, so you don't have to feel guilty (as long as you don't eat the whole batch at once!)

Rate it yourself

Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

1 cup graham cracker crumbs
1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
3 tablespoons unsalted butter, melted
1 cup semi-sweet chocolate chips
1 cup heavy cream
2 cups mini marshmallows
1/2 cup Dixie Crystals Confectioners Powdered Sugar
1 (14 oz) jar marshmallow fluff

Directions

Preheat oven to 375° F.
In medium bowl, stir together graham cracker crumbs and granulated sugar.
Stir in butter until mixture resembles wet sand.
Pack 1 tablespoon of graham cracker mixture into 10 separate silicone cup molds or 10 small tart molds. Sit molds onto a flat baking sheet and bake in preheated oven for 10 minutes.
While graham cracker layer is cooling, pour chocolate chips into medium bowl.
Heat cream in small saucepan until boiling, stirring to prevent scorching. Pour over chocolate chips and leave undisturbed for 2 minutes. Stir chocolate and cream until combined and smooth.
Pour 3 tablespoons of chocolate into each tart mold. Place in fridge for 3 hours or until firm.
Remove tarts from molds and place on a plate.
In a medium bowl, stir together mini marshmallows, marshmallow fluff, and powdered sugar until well combined. Spoon mixture onto top of each tart. Use a culinary torch and toast the top of each tart.
Place tarts back into fridge for 15 minutes to reset the chocolate layer.
Serve tarts chilled or slightly chilled.