Gluten-Free S’mores Tartlets
For all the bakers and chocolate lovers out there – this recipe is for you!
Sharing these from the archive for National S’mores Day! Madison loved helping me in the kitchen. I put those little hands to work. I also made the cupcakes a day ahead, then made the meringue the following day which worked out perfect.
I adapted this recipe from Kyra Bussanich’s cookbook, Sweet Cravings. Such a great cookbook for gluten-free desserts. I met Kyra a few months ago, she was the first gluten-free winner of Food Network’s “Cupcake Wars” where she beat out non-gluten free cupcakes on the show which is pretty impressive. Although her recipes are all gluten-free, they are obviously not light so it took some work to cut the calories but I loved the final result. Her original recipe uses heavy cream in her chocolate ganache filling, but these worked out well using evaporated milk instead. I made some other modifications and everyone enjoyed them.
Gluten-Free S'mores Tartlets
For the graham cracker crust:
- 4 oz gluten free or reduced fat Graham crackers
- 2 tbsp dark brown sugar
- 3 tbsp whipped unsalted butter
For the chocolate filling:
- 8 oz 60% chocolate, chopped
- 3/4 cup canned fat free evaporated milk
- 2 large eggs
For the marshmallow meringue:
- 1/4 cup sugar
- 2 tbsp water
- 1/4 cup egg whites, from 2 large eggs
- 1/8 tsp cream of tarter
- 1/2 tsp vanilla extract
- Preheat oven to 350F.
- Line a mini muffin pan with 24 liners and set aside.
- Crush the cookies (using blender or rolling pin) and put the crumbs in a bowl; stir in butter and brown sugar, I used my fingers to combine well until it resembles coarse crumbs.
- Divide about 1 tbsp of crumbs into muffin liners and press down. Bake for about 10 min then lower oven temp to 325°F.
- Place the chopped chocolate in a large bowl. In a sauce pan heat the milk for the chocolate filling until its just about to boil, remove from heat before it boils.
- Pour the milk over the chocolate and let stand for a moment to let the chocolate melt, then whisk to combine well.
- In a separate bowl, beat the eggs well. Slowly add a small amount of the chocolate mixture to the eggs (about ¼ cup at a time) in 3 additions, you want to make sure you don’t scramble the eggs so whisk vigorously after each addition until all of the eggs and chocolate are mixed together.
- Fill the muffin liners almost to the top.
- Bake for 10-12 minutes until it sets. Let cool and start your meringue.
- Stir together the sugar and water in a small sauce pan and heat on high heat until boiling and and it starts to turn a nice amber color, 5 min, turn off the heat and swirl in the pan for another minute
- Meanwhile, while you are caramelizing the sugar using a hand mixer with a whip attachment, whip the egg whites and cream of tarter on medium high until soft peaks form, turn to medium low and very slowly pour in the hot sugar syrup turn to high and whip until very thick and glossy, about 2 to 3 minutes. Blend in vanilla.
- Transfer to a piping bag and dollop the merengue on top of each tartlet.
- Use a torch or broil in the oven for 2 minutes until it golden, careful not to burn. Eat within 4 hours.