I created this recipe while trying to figure out a way to make s'mores that could easily be transported. My son was having a baseball game and it was during the week, it was going to be a late game, so I thought a picnic dinner at the baseball field sounded pretty awesome. Then I thought, a sweet little treat after the game would be equally as awesome. I wanted s'mores and that's how I this recipe came to be. Here's how I did it:
S'mores tartlets: (Makes 16)
5 organic graham crackers
2 tbsp organic unsalted butter
2 tbsp organic cane sugar
3 ounces organic dark chocolate
1/4 cup organic heavy cream
1. Line a mini-muffin pan with liners. You have to use liners for these. The graham cracker shells are too delicate to remove from the mini-muffin pan without liners. Preheat the oven to 350 degrees.
2. Crush the graham crackers, either in a food processor or you could add them to a large ziplock bag and smash them with a rolling pin (FYI, this is incredibly therapeutic to relieve some pent up aggression :-)
3. In a medium bowl, add the butter and microwave until melted. Add the graham cracker crumbs and sugar to the butter and stir until the crumbs are well mixed.
4. Using a tbsp size scoop, place 1 scoop in each of the muffin cups.
5. Now you need to mash the crumb down so they are in a single layer at the bottom of the muffin cup. I used the bottom of a shot glass, it was the perfect diameter. You could use the top of a salad dressing bottle, just wash it well. You just need something that is round, slightly smaller than the diameter of the muffin cup.
6. Place in the oven and bake for 4 minutes.
7. Remove the baking pan and place 3 mini-marshmallows into each cup, as pictured above. Place back in the oven and bake for 3-4 minutes.
8. Remove and set aside.
9. Now you need to melt the chocolate. The easiest way to do this is to make a double boiler. Take a saucepan and add a couple of inches of water in the bottom. Set the pot on a burner and turn the heat to medium-high. Now you need to add a glass bowl. The bottom of the bowl should fit inside the saucepan, but should not touch the bottom. Here is a great picture of a double boiler.
10. Add the chocolate and the heavy cream. Stir until the chocolate is melted and looks smooth and velvety.
11. Add 1 tsp of the chocolate to the top of each tartlet. As you can see in the original picture, I just sort of let it go where it wanted. You can place in the fridge to set up, but I recommend letting it come to room temperature before serving. Enjoy!!
Tip: This recipe can easily be doubled or tripled even. Obviously, I have said this before, I post these recipes using the exact ingredients that I use. This would be just fine using conventional ingredients.