Gluten-Free S'mores Tartlets

Name: Gluten-Free S'mores Tartlets
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 4 oz gluten free or reduced fat Graham crackers; 8 oz 60% chocolate; 1/4 cup sugar; 2 tbsp dark brown sugar; 3/4 cup canned fat free evaporated milk; 2 tbsp water; 3 tbsp whipped unsalted butter; 2 large eggs; 1/4 cup egg whites; 1/8 tsp cream of tarter; 1/2 tsp vanilla extract

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
12 servings
Calories
199 kcal
Course
Dessert
Cuisine
American

Gluten-Free S'mores Tartlets

Iris Warren

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For all the bakers and chocolate lovers out there – this recipe is for you!These gluten free chocolate tartlets are a fun twist on my favorite camping dessert, S'mores! Crushed graham cracker bottoms, yummy chocolate filling and a marshmallow Italian meringue on top.

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Ingredients

Servings

4 oz gluten free or reduced fat Graham crackers
8 oz 60% chocolate (chopped)
1/4 cup sugar
2 tbsp dark brown sugar
3/4 cup canned fat free evaporated milk
2 tbsp water
3 tbsp whipped unsalted butter
2 large eggs
1/4 cup egg whites (from 2 large eggs)
1/8 tsp cream of tarter
1/2 tsp vanilla extract

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Instructions

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.

Nutrition Information

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Serving 2tartlets Calories 199kcal (10%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 1.5g (8%) Cholesterol 37mg (12%) Sodium 111mg (5%) Fiber 2g (8%) Sugar 18g (36%)