Mini S’mores Tarts

For the Graham Cracker Crust:

Preheat oven to 350 degrees F. Line a mini muffin/cupcake pan with mini liners (recipe makes 36).

Mix graham crackers, flour, and sugars together in a food processor. Cut the butter into the dry mixture by “pulsing” until it resembles a coarse meal. Stir in the 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 the cream in a saucepan over medium heat until the cream is simmering (but not boiling).

With the processor running, pour the cream over the chocolate (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 of the beaten egg whites to marshmallow creme and stir with a rubber spatula until just incorporated. Fold in remaining whites until just incorporated. Spread or pipe meringue over top of the cold tarts. Swirl with a knife to create peaks or use a pastry bag. Or if you’re me, cut a tiny corner off of a Ziplock bag and use that to pipe the meringue.

Put them in your oven to broil for a couple minutes OR if you have a fancy-schmancy mini torch use that to finish off the top until nicely golden brown.