S’more Tarts { Starbucks Copycat }

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I was inspired to recreate these S’more tarts after trying these a few times at Starbucks. I love that they taste like the classic s’mores that you actually make near bonfires but less mess as everything is enclosed in a firm tart. They are delicious and pretty close to the Starbuck’s version. I usedextra-large muffin tins to make the tarts and filled these with a mixture of semi-sweet and milk chocolate to create the perfect balance of sweetness. These tarts make for a beautiful presentation and freeze so well (don’t freeze with the marshmallows on top, just add them when you have defrosted them and warm up in a toaster oven for best results). This recipe is very simple to follow and makes 11 large tarts, I know I was short by 1 tart but the taste is amazing so hopefully that makes up for the loss:)

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INGREDIENTS:

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  1. Crush the graham crackers finely. You can use a food processor or place cookies in a large zip loc bag and crush with a rolling-pin.
  2. Combine the graham crackers, flour, baking soda, sugars and salt with a whisk or fork; add the egg and melted butter to the cookie mixture and mix well.
  3. Preheat the oven to 350 degrees F.
  4. smore tartsUsing a 1/4 measuring cup, scoop the crumb mixture into the muffin tins (this helps with the tarts being kind of identical to each other). Press crumb mixture down and up the sides a little to form a tart.
  5. Place in the preheated oven and bake for 10 minutes.
  6. Tarts will slightly puff up from baking. When you remove from the oven immediately flatten sides and bottoms using the back of a spoon.
  7. While tarts are cooling, combine both chocolates into a microwave safe bowl (break up the Hershey’s bar) and microwave for 1 minute; remove and stir until smooth and all the chocolate is melted.
  8. Place chocolate in a piping bag or zip loc bag (if using zip loc bag, snip one corner off) and pipe out chocolate into each cooled tart. Smooth out tops using the back of a spoon.
  9. Refrigerate until chocolate sets and is firm. Remove tarts from muffin tins by running a sharp knife around the sides (it should pop out easily).
  10. Top the tarts with marshmallows right before serving and broil until marshmallows get fluffy.

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Serve!

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S'more Tarts { Starbucks }
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 11 tarts
Ingredients
  • 1⅔ cups finely crushed graham crackers (about 1½ pkgs from the box)
  • ½ cup of all-purpose flour
  • 1 stick of unsalted butter (1/2 cup)
  • 1 egg
  • ½ tsp of salt
  • ½ tsp of baking soda
  • ¼ cup of brown sugar
  • ¼ cup of granulated sugar
  • ½ cup of semi sweet chocolate cups
  • 4 (1.55 oz) Hershey's milk chocolate bar
  • 11 large marshmallow's
Instructions
  1. Finely crush the graham crackers.
  2. Whisk the graham crackers, flour, salt, soda and sugars. Then add 1 egg and melted butter; mix well with hands to form a ball.
  3. Preheat oven to 350 degrees F.
  4. Using a ¼ measuring cup, scoop dough into each extra-large muffin tin. Flatten sides and bottom to form a tart.
  5. Bake in preheated oven for 10 minutes. Tarts will puff up slightly from the baking. Remove and flatten sides and bottom with the back of a spoon. Cool.
  6. Combine both chocolates (break up the hershey bars) in a microwave safe bowl and microwave for 1 minute. Remove and stir until smooth and the chocolate is completely melted.
  7. Place into a zip loc bag with one bottom corner snipped off and pipe chocolate out into each tart about half way full in each tart).
  8. Refrigerate tarts until chocolate is set and firm.
  9. Run a sharp knife around the sides of each tart to remove from tins. Tarts should pop put.
  10. Right before serving top the tarts with marshmallows and broil until marshmallows puff up.
  11. Enjoy!

 

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