S’more Tarts

The idea for this dessert came to me while I was preparing for a one of my new favorite traditions. I have made the loveliest group of “mom friends” this year. They are all amazing moms that I have met throughout the past few years. These ladies are all so full of life and getting together with them over the past few months has been so wonderful for my soul. We have had a few outdoor, socially distanced, heavily poured cocktail nights and I never stop laughing the whole time. In an effort to keep everyone safely spread out and feeling comfortable, I started making individual treat boxes for everyone when we get together. For our last get together, which was around a bonfire, I made these s’more tarts and turned out super yummy!

The three main parts of this tart are a graham cracker crust, a boxed brownie mix and mini marshmallows. I also went to my local HomeGoods and found some disposable paper tart pans that I could bake them in.

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Before beginning, I preheated my oven to 350 F degrees and stacked 6 tart pans on a baking sheet. To make the graham cracker crust I used a sleeve and a half (about 13) graham crackers and I used my hands to roughly crush them in their sleeves. To the crumbs I added a 1/2 cup of melted butter, a 1/2 cup of sugar and 1 teaspoon of course sea salt. I mixed that all together until when I pinched the mixture, the finer crumbs began sticking together. Then, I scooped a generous 1/2 cup of the mixture into each tart pan. I used the bottom of the cup to flatten the crumbs and push some up the sides. I pre-baked the crusts for 7 minutes.

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Next, I scooped my brownie batter into the crusts. I used the boxed brownie mix from Trader Joe’s and it was thicker than I was anticipating, but it still worked out great. I baked the tarts for 18 minutes.

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Finally, as soon as the tarts came out of the oven, I loaded them up with mini marshmallows. I used a Searzall blowtorch to toast up the marshmallows, but you could also put them under the broiler and watch them very carefully to toast up the tops of the tarts. While they were still warm, I topped each tart with a small piece of chocolate to decorate them.

These tarts could not be any simpler to make but they pack a giant punch of flavor. The real star of the show is the sea salt that is added to the crust. It balances out the sweetness from the brownie and marshmallows to make this a slightly more grownup dessert. I hope you give this version of a s’more a try!

Recipe: S’more Tarts

Ingredients:

Instructions:

1. Preheat oven to 350 F degrees
2. Crush the graham crackers coarsely with your hands in their sleeves and then dump the crumbs into a bowl. Add the sugar, salt and melted butter. Mix together until the finer crumbs begin to stick together when pinched.
3. Scoop 1/2 cup of the mixture into each tart shell and use the cup to flatten out the bottom and begin working some of the mixture up the sides of the tart pans.
4. Bake the shells for 7 minutes.
5. After taking the shells out of the oven, evenly divide your brownie batter between each tart shell. Make the tops as even as possible and bake for 18 minutes. Begin checking your brownies around the 15 minute mark to be sure they don’t over bake.
6. Add as many mini marshmallows to the top each tart as possible. Use a blowtorch or the broiler to toast the tops of the marshmallows to your desired level of toastiness.
7. Add a small piece of chocolate to the top for decoration.
8. Enjoy!