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mini s’mores tarts.

Nothing says camping more than S’mores.

Chocolate…graham crackers…marshmallows…fresh off the campfire, all gooey and chocolatey and melt-in-your-mouth good, bringing back childhood memories with one bite.

And this time-honored camping favorite would have been perfect for a kid’s birthday party, except that it was in August…in Southern California.  So we went for mini tarts instead.

My Cuisinart food processor is my best friend these days, and will be yours too for this recipe.  It’s a must for the frugal foodie kitchen.  You’ll use it a ton, especially since cooking at home can save you some benjamins.

I think these tarts are a refreshing change from cupcakes.  I know cupcakes all the rage but, well, I’m just a little ready for something new.

Are we still friends?

Did you know chocolate ganache is super simple to make?  Just chop up your chocolate chips in the food processor, and with the motor running pour in hot cream.

Sees Candies has nothing on you.

After baking and cooling the crusts, you’ll top with the cooled ganache and refrigerate while making the marshmallow meringue topping – egg whites with sugar and marshmallow creme.  You can use a piping bag, knife or zip lock to pipe on the topping.  Then toast those babies and you’re done!

Happy Camping (and eating!)

Mini S’mores Tarts

(makes 3 dozen mini tarts)

What You’ll Need:

For the Graham Cracker Crust:

1/2 box graham crackers, crushed
1 stick butter, cut into pieces
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg, beaten

For the Chocolate Ganache:

2 cups semisweet chocolate chips

2 cups cream

For the Marshmallow Meringue:

1 7-ounce jar Marshmallow Creme
3 large egg whites
1/8 teaspoon salt
1/4 cup sugar


For the Graham Cracker Crust:

Preheat oven to 350 degrees.  Line mini muffin/cupcake pan with mini liners.

Mix graham crackers, flour, and sugars together in food processor. Cut butter into dry mixture by “pulsing” until it resembles a coarse meal. Stir in beaten egg by hand (don’t overmix!).

Press approximately 1 tablespoon of crust into the liners and press down gently with a fork.  Bake 10-12 minutes until fragrant and golden.

For the Chocolate Ganache:

Chop chocolate chips in a food processor or blender.

Heat cream in a saucepan over medium heat until the cream is simmering (but not boiling).

With the processor running, pour the cream over the cream (careful – it may splatter!), until the chocolate is thick and creamy.  Let cool to room temperature.

After crusts have cooled, pour the chocolate ganache over crusts until you nearly reach the top of the liner.  Place in refrigerator to let cool while you make the marshmallow meringue.

For the Marshmallow Meringue:

Using a spatula, scrape marshmallow creme into large bowl.  I’ll warn you now – this is a sticky job.

Using an electric mixer, beat egg whites and salt separately until foamy. Add sugar, 1 tablespoon at a time and beat until stiff and glossy peaks form.

Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula until just incorporated. Fold in remaining whites until just incorporated. Spread or pipe meringue over top of cold tarts. Swirl with a knife to create peaks or use a pastry bag.  Or if you’re me cut a zip-lock bag on the bottom edge and use that as your pastry bag.

Broil for a couple minutes in the oven OR if you have a fancy-schmancy mini torch use that to finish off the top.

TOTAL:  $11.00 or $.31 per serving.


168 calories per serving

8 grams of fat

24 carbs

1 gram protein

6 Comments Post a comment
  1. These look really cute, especially with the browned meringue.

    August 23, 2011
  2. oh wow, these looks delicious. I need a reason to make these (or no reason..)

    August 23, 2011
  3. Tatiana #

    Oh, my goodness. These look insanely delicious. I’m dying here. Haha, I want to try making them. Thanks for sharing!

    August 24, 2011
  4. That’s simple amazing! Will try this someday!

    August 24, 2011
  5. ummaknowsbest #

    yum! I love s’mores! what a great spin on an old favorite!

    August 27, 2011

Trackbacks & Pingbacks

  1. ode to s’mor- i mean, summer | O to the No

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