Description
Delightful mini tartlets featuring a graham cracker crust, rich chocolate ganache, and fluffy toasted marshmallow topping.
Ingredients
Scale
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 12 ounces (339g) semi-sweet chocolate, coarsely chopped
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cubed
- 1 cup (240ml) heavy cream or heavy whipping cream
- 2 large egg whites, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (177°C).
- Blend the graham crackers into fine crumbs and mix with melted butter and sugar in a medium bowl.
- Press the mixture into tartlet pans and bake for 10 minutes. Let cool on a rack.
- For the filling, place chopped chocolate and cubed butter in a bowl. Heat heavy cream in a saucepan to a slow boil, then pour it over the chocolate mixture. Stir until smooth.
- Pour chocolate into cooled crusts and refrigerate for at least 2 hours or up to 1-2 days.
- For the marshmallow topping, whisk egg whites, granulated sugar, and cream of tartar over simmering water until warm, then beat until glossy peaks form. Add vanilla extract and mix.
- Spread the marshmallow topping over each tartlet. Toast if desired, then serve immediately or store in an airtight container for up to 3 days.
Notes
Best served fresh with vanilla ice cream or whipped cream. Can be made ahead of time without the toasted topping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 230
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg