Mini S'more Tarts

These mini tarts are a take on a s'more (chocolate, biscuit and marshmallow). They have a biscuit base, smooth chocolate filling and fluffy marshmallow piped on top. These are best eaten the day made as the texture of the marshmallow changes slightly after a day. You could also use any chocolate you like as i know some prefer milk chocolate to bitter-sweet (the one I used). 

Mini S'Mores Tarts

For Crust:

½ cup digestive biscuit crumbs

1 tsp brown sugar

1 ½ tbsp. butter

For Chocolate Layer:

6 ounces 72% good quality dark chocolate

¼ cup heavy cream

For Marshmallow Topping:

185g castor sugar

50g water

60g egg whites

Line 12 mini cupcake pans with paper liners.

To prepare crust, combine graham cracker crumbs and sugar. Add butter and stir with a fork until mixture resembles wet sand. Firmly press 1/2 tablespoon of crumb mixture into the bottom of each muffin cup. Place in the fridge to set the butter.

Combine chopped chocolates and cream in a saucepan. Stir over low heat until chocolate is melted and smooth. Divide chocolate mixture among cups, filling each one almost to the top. Tap pans gently on the counter to remove air bubbles and level surface. Refrigerate until set.

Place  egg whites into the bowl of your stand mixer . Measure out 35 grams of granulated sugar into a small bowl and set it near the mixer. Place the remaining sugar into a small sauce pan. Add the  water to the sugar, attach your candy thermometer and place it over medium heat.

When the sugar hits 210°F, start beating the egg whites in your mixer on medium low speed until foamy, while keeping a close eye on the sugar syrup. No need to stir the syrup, just let it come to a boil over medium heat. Once the eggs are foamy, slowly add the 35g of sugar and beat until the meringue is barely forming soft peaks.

When your sugar mixture hits 245°F and is at soft ball stage, pull it off the heat, increase the speed of your mixer to high, and slowly pour in the syrup. You want to let the mixture trickle down the side of the bowl, so it doesn't splatter and get tossed onto the sides of the bowl. You want the sugar in your meringue, not a candy coated bowl. Allow the mixer to beat the meringue for about 5 minutes to let the mixture cool.

Transfer marshmallow to a piping bag fitted with a large round tip. Pipe heaping dollops of marshmallow onto each tart. Gently toast marshmallow with a blow torch, or place under the grill for a few seconds until golden brown. Serve.