Mini S'Mores Tarts

Who doesn’t love s’mores? I mean, really.

I’ve been hit by multiple severe s’mores cravings lately, only to be thwarted by stale graham crackers.

That’s the quickest way to ruin a good s’more, I tell you.

Bite-Sized S'Mores Tartlets

These little tarts are addicting. When I realized how many tarts the recipe was going to give me, I thought, I’ll surely share these. We’ll give a bunch away to neighbors, because we surely can’t eat them all.

I was wrong.

Sorry, neighbors.

Mini S'Mores Peanut Butter Tarts

The (fresh! not stale!) graham cracker crusts are topped with a sweet ganache made with a mix of milk and dark chocolates. I started with solid dark chocolate in the first batch, which turned out to be a bit too bitter. Turns out there’s a reason most s’mores are made with milk chocolate. Also, too much cream made it virtually impossible to peel off the wrappers (but, needless to say, we did not let the mess factor stop us from enjoying this first test). The second batch was far better, with an improved consistency, and an added sweetness from the milk chocolate that is the ideal counterpart to the fluffy homemade marshmallow, perfectly golden brown and toasted.

If you’re feeling really wild… stir 1/2 cup of peanut butter into your melted chocolate mixture. It’ll blow your mind. I did this with the second half of my tarts and it was like playing s’more roulette… will I get a plain tart or a peanut butter one? Either way you win.

Mini S'Mores Tarts with Toasted Marshmallow

These tarts didn’t stand a chance. Their bite-sized nature didn’t help either; it was way to easy to walk by the fridge and pop one (or two) into your mouth. Whoops.

Trick for Perfect Mini Crusts

Helpful tip: a shotglass is the perfect size for pressing crusts into mini-muffin cups. It’ll make your job so much easier, just drop 1/2 tablespoon of crumb mixture into each cup, then firmly press down with the bottom of the shot glass.

Homemade Toasted Marshmallow Frosting

Another helpful tip? Careful with that torch. Fire + paper cupcake wrappers = a combustible combination.

Mini S'Mores Tarts

Yield: 48 mini tarts

Total Time: 2 hours

Ingredients:

For Crust:

1/2 box (12 cookies) graham crackers, finely chopped (about 1 1/2 cups crumbs)

1 tablespoon brown sugar

5 tablespoons unsalted butter, melted


For Chocolate Layer:

12 ounces dark chocolate, chopped

12 ounces milk chocolate, chopped

1 cup heavy cream


For Marshmallow Topping:

2 1/4 teaspoons unflavored gelatin (from 1 packet)

1/2 cup cold water, divided

3/4 cup granulated sugar

1/2 cup corn syrup, divided

1/2 teaspoon vanilla extract


Directions:

Preheat oven to 350 degrees F. Line two 24-count mini cupcake pans with paper liners.


To prepare crust, combine graham cracker crumbs and sugar. Add butter and stir with a fork until mixture resembles wet sand. Firmly press 1/2 tablespoon of crumb mixture into the bottom of each muffin cup (tip: a standard size shot glass is the perfect size for this task, and makes it much less tedious than using your fingers). Bake crusts for 4 to 5 minutes or until set. Let cool.


Combine chopped chocolates and cream in a saucepan. Stir over low heat until chocolate is melted and smooth. Divide chocolate mixture among cups, filling each one almost to the top. Tap pans gently on the counter to remove air bubbles and level surface. Refrigerate until set, at least 1 hour or overnight.


To prepare marshmallow topping, place 1/4 cup cold water in a small dish. Sprinkle gelatin over and let sit for 5 minutes to soften.


Combine sugar, remaining 1/4 cup water, and 1/4 cup corn syrup in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally, and boil until mixture reaches 240 degrees F on a candy thermometer.


Place remaining 1/4 cup corn syrup in the bowl of a stand mixer. Microwave gelatin mixture on high for 5 to 10 seconds or until completely melted, then add to bowl with corn syrup. Turn mixer to low speed, and slowly drizzle in hot sugar syrup. When all the syrup has been added, increase mixer speed to medium-high, and mix for 5 minutes. Add vanilla extract and beat on the highest speed for another 5 minutes, until marshmallow is opaque, glossy, and tripled in volume.


Transfer marshmallow to a piping bag fitted with a large round tip. Pipe heaping dollops of marshmallow onto each tart. Let sit for 20 to 30 minutes to allow the marshmallow to set, then gently toast marshmallow with a kitchen torch, or place under the broiler for a few seconds until golden brown (be careful not to set the papers on fire). Refrigerate for at least 30 minutes to allow the chocolate to firm up again. While tarts are best enjoyed the day they are made, they will keep perfectly fine in the refrigerator for up to two days.


Marshmallow recipe adapted from Marshmallow Madness.


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57 Comments Leave a Comment »

  1. These look absolutely amazing – and bite size so I could easily eat several. Perfect :-)

  2. Is there any way I can convince you to make these and deliver them to me immediately? They look INCREDIBLE

  3. Dear Lord, that would make the best treat for my son’s 3rd grade class! Thanks for the idea!

  4. s’more roulette… Best game ever.

  5. These look amazing! And less smokey than the bonfire variety…

  6. These are dangerous as bite sized treats because I am that much more likely to eat tons of them

  7. These look simply fabulous! Thank you for the recipe. Cheers to bonfire season and messy fingers!

  8. Lindsay they’re gorgeous and I want (need!) a kitchen torch JUST so I can torch up some s’mores at home now :)

  9. I don’t think I could ever make these because I would literally eat about 6 or 7 of them in a sitting. They look SO SO good Lindsay. Esp with the toasted marshmallow! I’ve never had an excuse for a kitchen torch but… .now I found one.

  10. all of my dreams just came true!

  11. I love cute mini-desserts like this! These look so delicious, and even tastier than traditional s’mores!

  12. You can’t be serious…these little tarts look heavenly!

  13. I can see how these would disappear so easily!! And I love that your wrapper is on fire ha.

  14. Oh yeah, I’ll be making these. I am officially on the countdown to next weekend when I can get back into the kitchen. Thanks for the Monday afternoon food porn:)

  15. These look amazing! Can’t wait to try them out!

  16. These look yummy! All of the great s’mores flavor without as much of a mess! And I love the use of both milk and dark chocolates.

  17. So cute! Speaking of lighting things on fire, we accidentally burned through a cloth napkin torching creme brûlée earlier this summer, oops!

  18. I’ve died and gone to s’mores heaven!!

  19. These look amazing! I need me some of these!

  20. These are gorgeous! I totally need a blowtorch!

  21. These look dainty but delicious!!

  22. One of my favorite treats and in a mini version, yum!

  23. Omgomgomgomg! I looove these. Ymyumyum!

  24. I really want to try these but have no idea what Graham Crackers are – what would be a good equivalent?

  25. Would these work in a regular sized muffin tin?

  26. These are perfect fall treats! Can’t wait to make them! I think these might trump the s’more bars I just made! Thanks!

  27. Oh my gosh do these little tarts look amazing!!! I just love it!!! Yum!

  28. How adorable! If I was your neighbor, I’d be sad I didn’t get to taste these little babies! S’mores roulette is the best!

  29. Insanely delicious!!! I love these!

  30. You just amaze me over and over again!

  31. Holy heaven in a single confection! The photos, the flavor profile, the torching – this is amazingness overload! Love it, Linds!

  32. I don’t know a single person who doesn’t like s’mores…dunno how that’d be possible or what it’d look like ;) I love your take on turning the s’more into a tart and beautifying it! These little guys are gorgeous, look tasty and would be perfect to use as treats at an event! Very creative and and delicious!

  33. I love you… yeah, there is nothing more to say, not in a ‘I want to date you’ sense, but in a ‘I think you are my long lost food-soul-mate’ sort of way… these are amazing!

  34. First I thought : I’m so jealous of her neighbors, they get to taste all these deliciousness, than I read you ate them all haha
    I’d most certainly would have done the same thing, maybe even hide them from my husband :))

  35. You’re killin me S’mores! (Am I the only one whos nerdy enough to think that’s funny?)
    These look incredible!!

  36. These little s’mores cupcake/tarts are just too cute! And I love the way you’ve photographed them with the classic graham crackers and chocolate… I’m drooling now! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for always inspiring me with your creations…

  37. Great dessert! When I first saw it I taught it was cupcakes ! It is so cute!

  38. These are adorable. Perfect for a fall party! Nice work!!

  39. I feel like the odd man out… >.> I don’t ‘love’ a real s’mores. (No idea why) But S’ores treats, yeah I can get down on those. Specially mini bite sized ones!

  40. These little tarts are so creative, and fun!!

  41. I made these and they were a hit! Thanks so much for the inspiration!!

  42. These are pure genius, and the peanut butter variation sounds like just the ticket. Gorgeous post!

  43. These came out amazing!!! Making another batch today this time I’m going to try to dye the marshmallow Pink.

  44. I had been saving this recipe for the longest time and FINALLY made it this weekend! I made a half recipe and was surprised by how easy it was. Oh, and it tasted amazing. :)

  45. I made something similar awhile back and added peanut butter to my marshmallow fluff. It was ridiculously delicious. I’m definitely giving this version a go!

  46. I was excited to make these but my marshmallow did not turn out, it was too tacky and the sugar mixture stuck to the mixing bowl (not sure how it’s going to come off). Any tips on how to perfect the marshmallow? I would like to try again.

    • There’s no question marshmallow is very sticky and often hard to work with. I made no attempts to scrape everything out of the bowl, just did my best to get as much as I could in the piping bag. Luckily it does clean up pretty easily with hot water. Essentially what you’re making is marshmallow fluff (which, if worse comes to worse, you could use in a pinch). Good luck!

  47. So so cute! S’mores= life.

  48. I actually made these yesterday to take to a 4th of July get together, and they were a huge hit! Aside from the time it took to make/wrangle the marshmallow icing, they were really easy to put together. They even sat out in the sun, which made them all gooey and even more s’more like. Will definitely be making these again, and maybe adding a little Nutella to the chocolate mixture next time.

  49. Such an impressive dessert – just gorgeous!

  50. Mini bites of perfection right there!

  51. I just tried this, and they taste fine, but the marshmallow was much to runny to make cute little clouds like yours. Any tricks to that? Do you let it set a bit before you pipe it? I’ve made just plain old marshmallows before, and this seemed just like those, which is fine, because you want it runny enough to pour into a pan when you’re making marshmallows. But this needs to be stiffer to work, I’d think?

    • Hmm, mine definitely was more the consistency of marshmallow fluff, definitely not runny. It could have been too warm perhaps, or maybe you didn’t beat it long enough? You could also try again with slightly more gelatin. There could be other factors, like weather, that may be affecting it, I just can’t say. Good luck!

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