S'mores Tartlets Recipe

Graham cracker crumbs: Crushed graham crackers that form the base of the tartlet crust.

Sugar: Adds sweetness to the crust mixture.

Butter: Melted to bind the crust ingredients together.

Heavy cream: Heated to create a smooth and creamy chocolate filling.

Semi-sweet chocolate: Chopped and melted to form the rich filling.

Mini marshmallows: Used to top the tartlets and toasted for a classic s'mores finish.

When making the crust for these tartlets, ensure that the graham cracker crumbs are finely ground. This will help the butter bind the crumbs together more effectively, resulting in a sturdier and more cohesive base. If you don't have a food processor, you can place the graham crackers in a zip-top bag and crush them with a rolling pin until they reach a fine consistency.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and slightly sweet flavor that works well as a base for tartlets.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture, which can enhance the flavor of the crust.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and helps bind the crumbs together, while adding a subtle coconut flavor.

• heavy cream - Substitute with coconut cream: Coconut cream has a similar consistency and richness, making it a great dairy-free alternative.

• semi-sweet chocolate - Substitute with dark chocolate: Dark chocolate offers a deeper, more intense chocolate flavor and can be a healthier option with less sugar.

• mini marshmallows - Substitute with marshmallow fluff: Marshmallow fluff can be used to achieve the same gooey texture and sweet flavor, and it spreads easily over the tartlets.

• Allow the tartlets to cool completely before storing. This ensures the chocolate filling sets properly and the crust remains crisp.

• Place the tartlets in an airtight container. If stacking, use parchment paper between layers to prevent sticking and maintain their shape.

• Store the tartlets in the refrigerator for up to 3 days. The cool temperature keeps the chocolate firm and the marshmallows fresh.

• For longer storage, freeze the tartlets. Place them on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the tartlets to a freezer-safe container or zip-top bag. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the tartlets in the refrigerator overnight. This gradual thawing helps maintain the texture of the crust and filling.

• For a quick thaw, leave the tartlets at room temperature for about 30 minutes. However, avoid leaving them out too long to prevent the marshmallows from becoming too soft.

• Before serving, you can re-toast the marshmallows with a blowtorch for a freshly toasted look and taste.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover s'mores tartlets on a baking sheet lined with parchment paper.
  3. Cover each tartlet loosely with aluminum foil to prevent the marshmallows from burning.
  4. Heat in the oven for about 10-15 minutes, or until the chocolate filling is warm and slightly gooey.
  5. Remove the foil for the last 2-3 minutes to allow the marshmallows to re-toast slightly.
  6. Let them cool for a couple of minutes before serving.

• Microwave Method:

  1. Place a s'mores tartlet on a microwave-safe plate.
  2. Heat on medium power for 20-30 seconds. Check to see if the chocolate filling is warm.
  3. If needed, continue to heat in 10-second intervals until the desired warmth is achieved.
  4. Be cautious as the marshmallows can become very hot and sticky.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the s'mores tartlets on the toaster oven tray.
  3. Cover with a piece of aluminum foil to protect the marshmallows.
  4. Heat for about 8-10 minutes, checking halfway through.
  5. Remove the foil for the last 2 minutes to re-toast the marshmallows.
  6. Allow to cool slightly before enjoying.

• Stovetop Method:

  1. Use a double boiler setup: fill a saucepan with a couple of inches of water and bring to a simmer.
  2. Place a heatproof bowl over the saucepan, ensuring it does not touch the water.
  3. Place the s'mores tartlets in the bowl and cover with a lid.
  4. Heat for about 5-7 minutes, or until the chocolate filling is warm and the marshmallows are slightly gooey.
  5. Carefully remove and let cool for a minute before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the s'mores tartlets in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through.
  4. If the marshmallows start to brown too quickly, cover with a small piece of aluminum foil.
  5. Let them cool for a couple of minutes before serving.

• Oven: Used to preheat and bake the graham cracker crusts to ensure they are firm and hold their shape.

• Mixing bowl: Used to combine the graham cracker crumbs, sugar, and melted butter to create the crust mixture.

• Muffin tin: Used to shape and hold the crusts while they bake, giving the tartlets their form.

• Saucepan: Used to heat the heavy cream until it just starts to simmer, which is necessary for making the chocolate filling.

• Whisk: Used to mix the hot cream and chopped chocolate until smooth, creating the chocolate filling.

• Blowtorch: Used to toast the mini marshmallows on top of the tartlets, giving them a golden brown finish.

• Refrigerator: Used to set the tartlets for at least one hour before serving, ensuring the filling is firm.

• Measuring cups: Used to measure out the ingredients accurately, such as the graham cracker crumbs, sugar, and heavy cream.

• Measuring spoons: Used to measure smaller quantities of ingredients, ensuring precision.

• Spatula: Used to press the graham cracker mixture into the muffin tin and to smooth out the chocolate filling.

• Knife: Used to chop the semi-sweet chocolate into smaller pieces for easier melting.

• Cutting board: Used as a surface for chopping the chocolate.

Prepare ingredients ahead: Measure and mix graham cracker crumbs, sugar, and butter in advance to streamline the process.

Use pre-made crusts: Save time by using store-bought graham cracker crusts instead of making your own.

Microwave chocolate: Melt chocolate in the microwave instead of heating heavy cream on the stove.

Broil marshmallows: If you don't have a blowtorch, use the oven broiler to toast mini marshmallows quickly.

Chill faster: Place tartlets in the freezer for 20 minutes instead of the fridge for an hour.