Makes Six 4″ Tartlets or One 11″ Tart
For the Crust
1 1/2 Cup Graham Cracker Crumbs
1/4 Cup Sugar
1/3 Cup Unsalted Butter, Melted (5 1/3 Tablespoons)
For the Chocolate Filling
2 Tablespoons Instant Espresso Powder
5 Large Egg Yolks (Save the Egg Whites for the Italian Meringue)
½ Cup Granulated Sugar
1 Teaspoon Fine Sea Salt
¼ Cup Cornstarch
1½ Cups Half and Half
1 Cup Heavy Cream
8 Ounces Dark Chocolate Chips (60 to 70% Cacao)
2 Teaspoons Pure Vanilla Extract
1 Recipe Italian Meringue
For the Crust
Preheat oven to 350ºF.
Mix the cracker crumbs,, sugar, and melted butter together and press into six 4″ tartlet pans (or one 10″ tart pan) with removable bottoms. Place tart pans on a half sheet pan and bake for 15 to 20 minutes, until graham cracker crust is a golden brown. Remove from oven and transfer tart pans to a cooling rack. Cool completely before filling.
For the Chocolate Filling
In a small bowl lightly beat the eggs. Sprinkle the instant espresso powder on the eggs to soften for 5 minutes. In a medium saucepan combine the sugar, salt, and cornstarch. Add the egg yolks/espresso and whisk to combine. The mixture will be very thick and paste-like. Slowly whisk in the half and half and cream.
Bring the mixture to a full boil over medium heat, whisking continuously to prevent scorching. Boil for 30 seconds then remove from the heat and add the chocolate and vanilla. Whisk to combine thoroughly. Transfer to a bowl and place a piece of plastic wrap on top to prevent a skin from forming. Cool completely and refrigerate until ready to use.
To Finish the S’Mores Tart
Make the Italian Meringue.
Fill each graham cracker crust with some of the chocolate filling to just below the edge of the crust. Decoratively top each tart with some of the Italian Meringue by either using a pastry bag fitted with the French tip or dolloping some onto each tart as in the photo. Use your imagination on the design.
Lightly burn the Italian Meringue topping with a kitchen torch or place the tarts under a hot broiler 6 inches from the heat source and lightly burn the meringue. Don’t take your eyes off the tartlets. They burn quickly.
Refrigerate until ready to serve. Remove the tartlet rings before serving.
