Ghost S’mores Tarts
Ghost S’mores Tarts
Boo! These ghost s'mores tarts are full of warm marshmallows and chocolate, and will scare your senses with how good they are!
Ingredients
Directions
Add the graham crackers to the bowl of a food processor and pulse into crumbs.
Add the Colavita Olive Oil, sugar, and salt to the food processor and pulse a couple of times to combine.
Add in the ice water, one teaspoon at a time, pulsing, until large clumps begin to form.
Preheat the oven to 350°F.
Oil the mini tart pans with Colavita Olive Oil.
Cut the dough into 6 equal pieces and press each piece into an oiled mini tart pans. Make sure to press the crust into the sides of the pans.
Place the pans on a baking sheet at bake for 10 minutes. Remove from the oven and cool.
Break the chocolate into blocks in a medium glass bowl.
Heat the cream in a saucepan over medium heat to its boiling point. Once boiling, remove from the heat at once.
Immediately pour the hot cream over the chocolate.
Stir with a spatula until smooth and glossy.
Allow the chocolate mixture to cool slightly.
Spoon the chocolate mixture into the baked bases. Reserve some ganache for decorative ghost features.
Allow the filling to cool to room temperature, and then place it in the refrigerator for 3 hours or overnight to chill.
Add the egg whites, sugar, and cream of tartar to a mixing bowl or the bowl of a stand mixer fitting with a whisk attachment.
Beat on high speed for about 6 minutes until soft, glossy peaks form. Add vanilla and beat on high just until combined.
Spread marshmallow topping on top of each tart. For more control, fill a pastry bag with the topping. Clip the end of the bag off, leaving a ½” opening and pipe the topping onto the tarts.
Toast the topping with a kitchen torch, if desired.
Put a bit of leftover ganache on the tip of a toothpick or wooden skewer (you may have to reheat your leftover ganache slightly if it has hardened too much).
Paint eyes, nose, mouth, whatever you would like with the toothpick onto the marshmallow topping.
Serve immediately.
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Ingredients
Directions
Add the graham crackers to the bowl of a food processor and pulse into crumbs.
Add the Colavita Olive Oil, sugar, and salt to the food processor and pulse a couple of times to combine.
Add in the ice water, one teaspoon at a time, pulsing, until large clumps begin to form.
Preheat the oven to 350°F.
Oil the mini tart pans with Colavita Olive Oil.
Cut the dough into 6 equal pieces and press each piece into an oiled mini tart pans. Make sure to press the crust into the sides of the pans.
Place the pans on a baking sheet at bake for 10 minutes. Remove from the oven and cool.
Break the chocolate into blocks in a medium glass bowl.
Heat the cream in a saucepan over medium heat to its boiling point. Once boiling, remove from the heat at once.
Immediately pour the hot cream over the chocolate.
Stir with a spatula until smooth and glossy.
Allow the chocolate mixture to cool slightly.
Spoon the chocolate mixture into the baked bases. Reserve some ganache for decorative ghost features.
Allow the filling to cool to room temperature, and then place it in the refrigerator for 3 hours or overnight to chill.
Add the egg whites, sugar, and cream of tartar to a mixing bowl or the bowl of a stand mixer fitting with a whisk attachment.
Beat on high speed for about 6 minutes until soft, glossy peaks form. Add vanilla and beat on high just until combined.
Spread marshmallow topping on top of each tart. For more control, fill a pastry bag with the topping. Clip the end of the bag off, leaving a ½” opening and pipe the topping onto the tarts.
Toast the topping with a kitchen torch, if desired.
Put a bit of leftover ganache on the tip of a toothpick or wooden skewer (you may have to reheat your leftover ganache slightly if it has hardened too much).
Paint eyes, nose, mouth, whatever you would like with the toothpick onto the marshmallow topping.
Serve immediately.
