Miniature S’mores Tarts


It seems as though the United States is on a bit of a s’mores kick, and William is more than happy to jump onto that bandwagon. He is obsessed with all things s’mores: candies, frapps, chocolate, cakes, pies, etc. It is amazing what a variety of treats can be made with graham crackers, chocolate, and marshmallows!

For my part, I am obsessed with tiny things- not an uncommon obsession, to be sure! Recently I saw a picture of a miniature pie made out of the lid of a mason jar, and I knew that we had to do something like that. We have been doing a smoothie cleanse for the past week (more on that later) and we happen to be knee deep in mason jar lids! We decided to put them to good use and make a delicious– albeit cleanse-ruining– dessert out of them. (It was totally worth it.)




Miniature S’mores Tarts

makes 14 miniature tarts



for the crust
1 1/2 cups graham cracker crumbs
6 tablespoons salted butter
1/3 cup sugar


for the chocolate filling
1/2 cup heavy whipping cream
2 tablespoons salted butter
4 ounces bittersweet chocolate
3/4 cup sugar
1/4 cup + 2 tablespoons cocoa powder
2 tablespoons AP flour
1/8 teaspoon kosher salt
1 whole egg
1 1/2 egg yolks*
1 tablespoon Kahlua
marshmallows and sea salt to top

other materials
parchment paper
mason jar lids (If you have 14 of these- this will be easy– but if you only have four, it’s not a problem! You will just have to bake these in batches.)

*If you double this recipe, it obviously makes the ratios easier to deal with, but for 1 1/2 egg yolks, simply throw one egg yolk into your bowl, whisk another into a separate container, and measure out half. The remaining yolk and whites can be reused for a yummy breakfast!


First, prepare the crust in a bowl. Melt the butter and mix in it with the graham cracker crumbs and sugar.



Next, make the filling! In a microwave safe bowl combine the whipping cream, salted butter, and chopped chocolate.



Microwave this mixture for two minutes, and then stir it all together to create a velvety chocolate cream.


In a separate bowl, combine the sugar, cocoa powder, flour, and salt.


Add the wet ingredients to the dry ingredients, and stir in the egg, egg yolks, and Kahlua.



Preheat the oven to 350°F. Next, assemble the tarts.

Press about 3 teaspoons of graham cracker crust into the mason jar lids. You want to build a thin layer of crust up into the rim of the lid, but be careful when pressing it into the middle. The crust is loose and dry-feeling before it has been baked.

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Bake the bare crust for ten minutes on a cookie sheet covered in parchment paper. After this first baking process, carefully drop 1 1/2 tablespoons of the chocolate filling into each lid. You do not need to spread it out much, it will cook out on its own. If you try to spread it out, you risk weakening the crust on the bottom as it is not yet solidified!


Bake the tarts for another ten minutes. After this baking, transfer the tarts to the fridge for ten minutes of cooling.


After the lids are cool enough to handle, you can carefully pop the tarts out of their “molds”!


Put the oven on broil and move a rack up to the top third. Carefully place marshmallows on top of each tart. This part is fun because any design you make will hold, so you can get creative with the marshmallows!

Put the tarts in the oven and watch them carefully. The marshmallows will toast very quickly, so you want to pay attention and take them out right when they get to your preferred level of toastedness! Personally, I’m the girl who sets her marshmallows on fire for the charred flavor, but everyone has a different preference.


Slice them up and enjoy!


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