• 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.
  

Tart Crust

• 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.

Swiss Meringue

• 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.