These Chocolate S'Mores Tarts were created for the wedding of two good friends - Anisa and Adrian. I've known Anisa's parents since grade school and high school and I met Adrian's parents when he was in high school. I was excited to contribute to their celebration by making desserts for the Dessert Table. In addition to the Chocolate S'Mores Tarts, I made two types of shortbread cookies, two types of marshmallows and mini-cakes (white cake with Marionberry buttercream)
How to Make the Tart Shells
I wanted to make something familiar, delicious, yet special for their big day. I worked on each component separately to come up with the final tart. The tart crust is a similar to a shortbread cookie. It's based on recipe from French Apple Tart recipe at America's Test Kitchen. I used equal portions of chocolate and heavy cream for the ganache filling. For the "marshmallow" topping I made a Swiss meringue and then toasted it with a blowtorch. The graham cracker crumble is graham crackers, butter, and cinnamon. The graham cracker crumble is so good that I've saved the leftover for sprinkling on my oatmeal.
I tested two different tart crusts before settling on this recipe. It's a combination of melted butter, flour, sugar and a little salt. It's easy to make and press into the tart tins. After a few iterations I found that 3/4 ounce is the right amount of dough for each tart. Depending on the size of your tart mold you may need a little more or a little less dough.
Starting at the center of the doughTart Molds ball use your thumb to gently press the dough up the sides of the tart mold and gently press the top to ensure the dough is even with the top edge. Refrigerate the dough for at least 30 minutes uncovered. The tart shells can be refrigerated for up to 2 days, but cover them with plastic wrap.
The tart shells will puff up as they bake. The other reason I love this recipe is because the dough never slides down the side of the tart mold. They hold their shape very well. The tart shells will be light golden brown when finished. When they are finish remove them from the oven and place them on a baking rack.
The tart shells have to completely cool before removing them from the tins. Hot or warm shells will crumble and break as you remove them from the tin. I used the tip of a paring knife to gently loosen the tart shell at one spot. Turn the tart tin upside down holding it close to the surface, gently squeeze and the tart shell will slide out.
Assemblin the Chocolate S'Mores Tarts
The tart shells are now ready to fill. Pipe the ganache into the shell, followed by the swiss meringue. Torch the meringue with a blowtorch and then sprinkle with the graham cracker crumble. Use as much or as little as you want.
I hope you try these delicious tarts. I had a hard time eating just one because they are so delicious and since they are small you can have at least two. Leave me a comment if you like or try this recipe. I'm also available to answer your questions.
Chocolate S’Mores Tarts
- 2 cups (284 grams) all-purpose flour
- 1/2 cup (100 grams) sugar
- 3/4 teaspoon kosher salt
- 15 tablespoons (212 grams) unsalted butter, melted
- 8 oz (227 grams) chopped chocolate
- 1 cup heavy cream
- 2 egg whites (60 grams)
- 1/2 cup (100 grams) sugar
Graham Cracker Crumble
- 6 or 7 Honey Maid graham crackers
- 6 tablespoons (42 grams) unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- As a reference my mini tart molds are 2-1/4 inches on the top, 1-1/2 inches on the bottom and hold 2 tablespoons of water. See the picture below. If using a different size molds you will need to experiment with the correct amount of dough to place in each mold.
- Combine the flour, sugar and salt in a bowl and which together. Melt the butter and add it to the flour mixture. Use a rubber spatula to combine the mixture until there are no flour particles remain.
- Use a digital scale to weigh out 3/4 ounce balls of dough and place it into the tin. I weigh the dough balls and place them in the tins before pressing the dough into that tart tin.
- Place the dough ball in the center of the tart tin and starting in the center of the dough ball use your thumb to press the dough up the sides of the pan rotating the dough as you go. The top edge of the dough should be even with the top of the tin. Pierce the bottom of the dough with a fork.
- Place the tins on plate, board or small sheet pan and refrigerate for at least 1 hour uncovered. These can be refrigerated for up to 2 days covered with plastic wrap.
- Preheat the oven to 350 degrees F.
- Place the tart tins on a baking sheet and bake for 18-21 minutes until they are light golden brown. Remove them from the oven and use a set of tongs to move them to a baking rack. Allow the tarts to completely cool. When the tarts of are completely cool, use the tip of paring knife to gently release the crust from the side of the tin. Turn the tin upside down and holding it close the baking rack, gently squeeze it to release the crust from the tin. The crust should gently drop to the rack.
- NOTE: It’s important to allow the tart crust to completely cool before trying to remove them from the tins. If you try to remove them while they are still warm, they break apart.
Chocolate Ganache Filling
- Place the chopped chocolate in a heat proof bowl. The chocolate should be chopped fine so that it will more easily melt when the hot cream in added. If the pieces are too large they may not completely melt.
- Heat the heavy cream over medium low heat until bubbles appear around the edges of the pan and steam starts to rise from the surface.
- Pour the hot cream over the chopped chocolate and use a spatula to gently stir the cream and chocolate together occasionally scraping the bottom of the bowl to ensure that you have gotten all the chocolate. The chocolate ganache should be smooth.
- Allow the ganache to completely cool and thicken to the consistency of thick pudding before using.
Graham Cracker Crumble
- Place the graham crackers in a plastic bag and pound them with a rolling pin until the crackers are reduced to fine crumbs. You should have about 1 cup cracker crumbs. Place the cracker crumbs in a bowl. Add the cinnamon and salt and stir together. Add the melted butter and stir together until the crumbs start to clump together into a crumle. Set aside.
- Heat water in saucepan. Bring to a boil and then reduce to a simmer. Place the egg whites and sugar in the bowl of a stand mixer. Place the bowl over the pan and whisk the eggs and sugar together until it reaches 170 degrees F. Move the bowl to the mixer stand and using the wire whisk, beat on medium high speed until the meringue has cooled to room temperature.
Assemble the Tarts
- Place the chocolate ganache in a piping bag and pipe filling into each tart. I used Ateco tip 861. Place the meringue in a piping bag with a piping pipe and pipe the meringue on top of the ganache. For the meringue used Ateco 4B.
- Use a blowtorch to evenly toast the meringue. I use a blowtorch purchased from a hardware store. Sprinkle the graham cracker crumble on top of and around the tart. You are now ready to serve.