This dessert was OUT OF THIS WORLD! It got rave reviews from my family. I tripled the recipe and it worked perfectly in the standard 9” tart pan. However, I only doubled the marshmallow recipe and there was still a lot leftover.
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
- 5 ounces semisweet chocolate chips
- 1/2 cup heavy cream
For the marshmallow fluff:
- 3/4 cup granulated sugar
- 1/3 cup maple syrup
- 3 tablespoons cool water
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- First, combine the graham cracker crumbs with melted butter. Divide the mixture in half, and press it firmly into the bottom of two mini tart pans. Use a shot glass to help form the edges, and pack it very tightly.
- Freeze the tart pans to set the crust.
- Meanwhile, make the chocolate filling: heat the 1/2 cup of heavy cream until bubbles form around the edges in a small saucepan.
- Place the chocolate chips ready in a small bowl, and pour the hot cream over the chocolate chips and let it sit for a full 2 minutes before whisking until smooth.
- Remove the tarts from the freezer, and pour the chocolate into each tart pan. Place the tarts in the refrigerator to set for at least 2 hours. (You might have some extra melted chocolate because tart pans vary in size, but it’s okay!)
- Finally: while the tarts set in the fridge, make the marshmallow fluff: In a medium sauce pan, stir together the granulated sugar, maple syrup and water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 240-degrees Fahrenheit.
- Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks form. Set aside.
- When the sugar syrup reaches 240, slowly begin to stream it into the egg white mixture while constantly beating it in the mixer. Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
- Beat the mixture for 5 minutes on medium speed. It will look like marshmallow fluff from the jar and be quite stiff.
- Remove the tarts from the fridge, and smear on as much marshmallow fluff as you like. Torch it with a culinary torch just before serving.