S'mores Tartlets

By AmyPrince

Ingredients

• For the Chocolate Ganache Filling
• 1 cup heavy cream
• 1/4 cup whole milk
• 1 tablespoon unsalted butter
• 7 ounces semisweet chocolate chips
• For the Marshmallow Meringue
• 2 large egg whites
• 2/3 cup sugar
• 1/2 vanilla bean, split and seeded
• 1 tablespoon light corn syrup
• 1/3 cup water

Details

Servings 50
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

For the Filling: Place chocolate chips and butter in large mixing bowl. Set aside. Bring heavy cream and milk to a boil in a heavy saucepan. Pour over chocolate and let stand one minute. Whisk until smooth. Carefully pour warm ganache into prepared shells, filling to the brim. Transfer to refrigerator until set, about 30 minutes.

For the Meringue: In the bowl of a stand mixer fitted with the whisk attachment, mix egg whites, one tablespoon sugar and vanilla bean seeds on low speed until frothy. Meanwhile, with mixer still running on low speed, place remaining sugar, corn syrup and water in a small saucepan and cook over medium heat until mixture registers 236 degrees on an instant read thermometer, swirling the mixture gently every minute or so, about 4 minutes. Increase mixer to medium high and slowly pour hot sugar mixture over egg whites. Continue to whip until thick, glossy, and cooled to room temperature, about 5 minutes.

Transfer meringue to pastry bag fitted with large pastry tip. Pipe small dollop on top of each ganache-filled tartlet. Char meringue with kitchen torch to deep golden brown just before serving.