S’mores Get a Bougie Twist: S’mores Tartlettes

We’ve been obsessed by Michelle’s genius on Une-deux senses lately — You know, the lady behind the Red Velvet Hot Cocoa with Cream Cheese Whip Cream. Her recipes have a knack for taking beloved desserts and giving them a sumptuous upgrade. For instance, consider these S’mores Tartlettes.

They offer the warm, nostalgic feeling of sitting around the campfire while toasting s’mores on twigs and smushing them between two pieces of graham crackers and a chunk of milk chocolate. However, the S’more Tartlette is not your average campfire s’more. It’s the sort of thing you eat after dindin with a cloth napkin on your lap and a glass of champagne. Of course, if you want to do away with that bougie nonsense, you can just as easily old-school it, gather your friends for a good ol’ bonfire and enjoy these marshmallowy delights with spiked eggnog. Sans napkin.

Recipe

Smores Tartlettes

Yields: 10 mini tarts

For the crust:

• 1 1/3 cups graham cracker crumbs
• 1/3 cup sugar
• 5 tbsn. unsalted butter

For the filling:

• 5 oz. dark chocolate, chopped
• 1/2 cup whole milk
• 2 tbsn. unsalted butter, cut into pieces
• pinch of salt (I used fleur de sell)
• 1/2 tsp. vanilla
• Mini marshmallows

Directions

Preheat the oven to 350 F. In a medium bowl, mix the graham cracker crumbs, sugar and melted butter until well blended and crumbly. Transfer the mixture to the mini tart pans and use your fingers to press the graham crackers into the pan. Bake until set and golden brown, about 12 minutes. Transfer to a wire rack to cool. Place the chocolate in a medium bowl. In a saucepan over medium heat, heat the milk and butter until warm and the butter is melted. Stir to combine and pour the hot milk mixture over the chocolate. Let stand for several minutes, then stir until the chocolate is melted and the mixture is smooth. Stir in the salt and vanilla and let cool completely. Pour into the mini crusts and refrigerate until well chilled, at least 4 hours. Right before serving, press a layer of mini marshmallows into the chilled ganache. Use a blow torch to toast the marshmallows until golden brown.

Via Une-deux senses