S’mores Tarts (individual)

There is something about the combination of bikkies, chocolate and torched meringue that makes resistance absolutely futile! Loved by young and old, these s’mores tarts are simple to whip up and even easier to eat! They are, in my view, an ultimate sweet treat – luscious, delectable and pretty to look at too!                

They are also relatively simple to make you’ll be happy to hear, using products that are most likely in your pantry and fridge! You can easily substitute other bikkies for the tart case (for example Marie biscuits work really well too), however I like the flavor the butternut snap biscuits give to the tarts…plus they hold up exceptionally well when filled with that luscious chocolate ganache.

Which leads this chat to that ganache – it is so beautiful! Velvety smooth, it is the stuff chocolate dreams are made of. As with most chocolate recipes, I like to include a little sea salt to the ganache as I really feel it enhances the flavor of the chocolate, making the taste buds sing! It is also the perfect foundation for the meringue drops, holding them up really well, even when the stars are torched!

These tarts were a massive hit when served to the kids and a couple of their friends! The silence, broking up by their oohs and aahs made the home-cook in me ecstatic! I also adapted the recipe to make a single larger rectangular tart for an adults dinner party, and woohoo – that worked too!

If you’re a chocolate lover, or know someone who is a chocolate lover, then trust me on this, please try this dessert!

Serves: 6
Preparation Time: 30 minutes
Cooking Time: 5 minutes

Ingredients 

For the tart cases:

• 250g butternut snap biscuits
• ½ teaspoon ground cinnamon
• 125g unsalted butter, melted and cooled

For the filling:

• 300g great quality dark chocolate, broken into small pieces
• 75g unsalted butter, grated
• 1 cup thickened cream
• ½ teaspoon sea salt flakes

For the meringue:

• 3 egg whites, room temperature
• ¾ cup white caster sugar
• 1 teaspoon cornflour, sifted
• 1 teaspoon vanilla bean paste
• ½ teaspoon white vinegar

Instructions 

1. Place the biscuits and cinnamon in the bowl of your food processor and pulse until the mixture resembles fine breadcrumbs. Add the melted butter and pulse for another 10 seconds.
   
   
2. Divide the mixture into the tart tins and using the back of a teaspoon, press the crumbs evenly along the sides and bottoms of the tins. Refrigerate for at least 30 minutes before proceeding.
   
   
3. To make the ganache, place the dark chocolate and butter in a large mixing bowl. Heat the cream in a small saucepan over a low-medium to a slow boil, whisking constantly.
   
   
4. Pour the cream over the chocolate and butter and let it all sit for a minute before stirring with a completely dry metal spoon until smooth and completely melted. Stir the sea salt flakes through the ganache and allow to cool for about 5 minutes before pouring it into the tart cases. Level with an offset spatula or the back of a large spoon and refrigerate for at least 2 hours or until firm.
   
   
5. To make the meringue, firstly check that your stand mixer bowl and whisk are completely clean and free from any traces of grease or water.
   
   
6. Place the egg whites in the mixer bowl and whisk on a medium-high speed until firm peaks have formed. Add the caster sugar, one teaspoon at a time, whisking well in between each addition until the mixture is thick and glossy. To test whether the meringue has been beaten enough, rub a little of the meringue between two fingers. If it feels grainy, start the mixer up again and whip in 30 second intervals until the meringue is silky smooth when tested.
   
   
7. Add the cornflour, vanilla bean paste and vinegar and whisk again for 10 seconds. Place all of the meringue in a large piping bag fitted with a large star tip and refrigerate until you are ready to assemble the tarts.
   
   
8. To complete the tarts, gently squeeze the piping bag to pipe tall meringue stars on top of the ganache fillings.
   
   
9. Using a kitchen blow torch, toast the meringue stars enough so that the piped edges are crisp and browned. Let stand in the tins for 10 minutes.
   
   
10. Carefully take the tarts out of their tins and onto their serving plates. They are best served on the day they are made..

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