Mini S'mores Tarts
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 tarts
 
Ingredients
  • 9 graham crackers, crushed*
  • 6 tbsp. melted butter
  • 1½ cups chocolate chips, melted
  • 2 tbsp. heavy cream
  • 36-40 mini marshmallows
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a min-muffin tin, spray 12-14 cups with nonstick cooking spray and line each with a strip of parchment paper. This makes the s'mores cups much easier to remove after they have cooled.
  3. In a small bowl, combine crushed graham crackers and melted butter. Distribute evenly between sprayed muffin cups, pressing mixture down firmly.*
  4. Bake for 10-12 minutes until golden brown.
  5. In a small bowl, combine chocolate chips and heavy cream. Pour over graham cracker base in mini muffin tin.
  6. Place 3 marshmallows on each tart.
  7. Refrigerate for at least 1 hour until solid.
  8. Remove tarts while cold, as they will come out more easily. You can serve them immediately, but the chocolate will still be quite firm. Waiting until they are room temperature will leave the chocolate less solid.
  9. Enjoy!
Notes
* I find the easiest way to do this is in a food processor, but if you don't have one you can put the graham crackers in a plastic bag and use a rolling pin.
* I made 13 mini tarts with this recipe. If you like a thinner or thicker graham cracker base, you can make either 12 or 14. I don't recommend making less than 12 or the graham cracker base will be too thick. Likewise, making more than 14 may lead to a too thin graham cracker base.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/mini-smores-tarts/