The Friday Baking Project
S’mores Tarts

Yield: 6 tarts

# of Servings: 6

Ingredients
6 Keebler Mini Graham Cracker Crusts
1 egg white, beaten until frothy (optional)

½ cup (4 fl. oz) heavy cream
4 ½ oz chocolate, 64 to 66%, wafers or broken into pieces.

½ recipe Italian Meringue

Special tools and equipment required: 

• Kitchen propane torch
• Handheld or countertop mixer
• Instant read thermometer
• 21″ pastry bag with medium star tip

Pre-recipe preparations:

• Make Room in refrigerator for baking pan holding the tarts
• Preheat oven to 375 °F

Directions: 

1. Lay out the mini pie crusts on a baking pan. Carefully brush with beaten egg white.
2. Bake for 6 minutes. Remove from oven and let cool.
3. Carefully remove each from its aluminum shell by turning upside down and pressing a finger against the bottom. Handle the sides of the shell very gingerly as they are extremely fragile.
4. Place shells back on the baking pan.
5. Bring heavy cream to the boil in a small saucepan.
6. Remove from the heat and add the chocolate all at once. Cover and let sit for 5 minutes.
7. Whisk until all the chocolate has melted and the ganache is smooth. Pour into a measuring cup with a spout.
8. Pour ganache into each shell to a depth of ¼”. For absolute accuracy, place each shell on a scale, tare it to zero, and pour .75 oz into each.
9. Place in the refrigerator until firm, about 2 hours or overnight.
10. Bring ½ cup of egg whites to room temperature in preparation for the meringue.
11. Make ½ recipe Italian Meringue . Pipe stars or design of choice over the chocolate filling.
12. Using propane torch, brown the meringue. Return to the refrigerator.
13. Remove from refrigerator approximately two hours before serving. Lift from the bottom with a small spatula when serving.