Phenomenal Phoods

Mini S'more Tarts

Ingredients:

• Mini S'more Tarts
• Graham Cracker Crust:
• 9-10 graham crackers (or 1 1/2 cups graham cracker crumbs)
• 1/3 cup sugar
• 6 tablespoons melted butter
• 1/2 teaspoon ground cinnamon
• Chocolate Mousse (this makes way more mousse than you need so I would cut it in half):
• 2 cups chilled heavy cream, divided
• 4 large egg yolks
• 3 tablespoons sugar
• 1 teaspoon vanilla
• 7 ounces semisweet chocolate
• S'mores Tarts:
• Mini Graham Cracker tarts
• Chocolate Mousse
• 1 jar Marshmallow cream (Jet Puffed)

Instructions:

1. Graham Cracker Crust:
2. Preheat oven to 375 degrees F.
3. Put the graham crackers in a food processor and pulse until fine crumbs form.
4. Add the remaining ingredients and continue to pulse in the food processor until combined.
5. Grease a mini muffin tray really well. Put about a tablespoon of the crumb mixture into each cup of the tray (you might have more luck getting the crusts out after baking if you decide to make them larger in a regular muffin tin). Press the crumbs down to form a little tart either with your fingers or the back of a small ice cream scoop.
6. Bake for 3-5 minutes or until the edges start to brown. Allow the pan to cool on a wire rack and then transfer to the freezer to make it easier to remove the tarts later. I had to use a little knife to get them out once they were frozen, and I lost the sides to most of them. That's why I would suggest making something a little bigger or just buying some small graham cracker crusts.
7. Chocolate Mousse:
8. Heat 3/4 cup heavy cream in a medium saucepan over medium-low heat until hot.
9. Whisk together egg yolks, sugar, and a pinch of salt in a bowl until combined, and then add the heated cream slowly, whisking as you pour until combined.
10. Transfer the mixture back to the saucepan and cook over medium-low heat, stirring constantly, until it reaches 160 degrees on a thermometer. The mixture will form a custard so if you don't have a thermometer, just wait until it is fairly thick (it took like 10-15 minutes for me). Pour the custard through a strainer into a bowl and stir in the vanilla.
11. Melt the chocolate in the microwave in 30 second increments (stirring in between each). Whisk the custard into the chocolate until smooth and let it cool.
12. Beat the remaining 1 1/4 cups heavy cream in a bowl with an electric mixer until stiff peaks form. Whisk 1/4 of the cream into the chocolate custard to lighten it and fold in the remaining cream. Chill for several hours before serving.
13. S'mores Tarts:
14. You can probably do all of this with a spoon, but I decided to pipe everything. I spooned some of the cold mousse into a piping bag (you can also use a ziploc bag with a corner cut off) and piped a small amount of mousse into each graham cracker tart.
15. Do the same thing with the marshmallow cream and pipe a small amount on top of the mousse in each tart. If you have a blow torch, use it to toast the the marshmallow cream.