Remember that bag of marshmallows I bought thinking it’s required for making these dark chocolate cupcakes? Turned out they got toasted! And being topped over these s’mores tartlets!
Honestly, whoever came up with the idea of this perfect combination of graham cracker, chocolate and toasted marshmallows is truly a genius!
Ingredients (6 tartlets):
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter, melted
8 ounces bittersweet chocolate, finely chopped
1 cup heavy cream
3 or 4 cups mini marshmallows
Preheat oven to 350F. Grease six 3 1/2-inch tartlet pans.
Place graham crackers, sugar and melted butter in a bowl and mix to blend. Firmly press mixture into the bottoms and sides of the prepared pans. Bake for 10 minutes. Set aside to cool.
Place chocolate in a large bowl.
Heat cream over low heat until just boiling. Pour over chocolate and let sit for 5 minutes. Then stir until smooth.
Evenly spoon mixture over crusts. Top each tart with about 1/3 cup marshmallow.
Place tarts under the broiler for 2 to 3 minutes to toast tops of marshmallow layer. Transfer completed dessert to fridge and chill for at least 2 to 3 hours or overnight.