S’Mores Tarts

Buttery graham cracker crust, creamy chocolate filling, and a dollop of marshmallow meringue come together to give these s’mores tarts an elegant twist on a campfire classic. Graham crust recipe adapted from Bon Appetit Magazine.

Author: Sunday Table1

Meal Type: Beef

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 8 Tarts

Calories: 890 kcal per serving

Ingredients

Fresh pork backribs
Beef tenderloin steak 1/8"
Reduced sodium teriyaki sauce
Cheese Bread
Classic cheeseburger macaroni pasta mix
Banana Bread
Crumpet
Fenugreek Seed
Turkey heart
Granola bar
Canned chunky turkey soup
Pork spareribs
Basil
Tuna salad
Bottled Fruit Smoothie
Pomegranate Juice

Instructions

Preheat oven to 350* F. To make the crust, place the graham cracker sheets in the bowl of a food processor. Pulse until the crackers are a medium-fine crumb. You should have between 1-1 1/4 c. crumbs.
In a medium bowl, combine the graham crumbs, salt, flour, and sugar. Mix in the egg and butter until uniform. Knead for a couple minutes with your hands until the dough forms together. It will be soft.
Place dough between two floured pieces of parchment paper. Roll out until it is about 1/4 inch thick. Using a 3.5 inch cookie cutter, cut out 8-10 circles, re-rolling dough as necessary. Place each round into a mini 3.5 inch tart pan, pressing the dough into the sides of the pans. Pre-bake for 5 minutes, and then let them cool while you prepare the remaining ingredients. *Note: Dough will be soft and crumbly. Just press more dough into the sides if necessary. It will not be perfect, and that’s ok!
While the crust pre-bakes, combine milk and cream in a small saucepan. Heat until gently simmering. Remove from stove, and mix in the chocolate until it is smooth. Add a pinch of salt. In a small bowl, whisk together the eggs. Add a small bit of chocolate to temper the eggs, stirring well. Add egg-chocolate mixture to the cream mixture, and stir in the vanilla extract. Pour about 1/3 c. of filling into each tart. It will not expand, so fill it almost to the top. Bake tarts for about 10-15 minutes, or until the tops are set. Right when they start bubbling, they are finished, so keep a close eye on them.
To make the meringue, combine the egg whites, sugar, and cream of tartar in a very clean bowl. Place the bowl over the top of a pot of simmering water. Stir together until the sugar dissolves and the egg whites are warm, about six minutes. Transfer the bowl to a standing mixer with a whisk attachment (or use a hand mixer). Whisk on high until stiff, glossy peaks form. Add vanilla and combine well.
Once tarts are cooled, spread a dollop of meringue on top. Toast the meringue with a cooking torch. Serve immediately. *Note: Do not use a broiler to torch meringue. It will scorch the chocolate filling.

Nutrition