For the custard:
- 2⁄3 cup liquid egg substitute
- 2 tablespoons plus 1 teaspoon cornstarch
- 1⁄3 cup plus 1 tablespoon sugar
- 1 tablespoon good-quality unsweetened cocoa powder, Dutch-processed or natural
- ¼ teaspoon salt
- 1 ½ cups 2 percent milk
- ¼ cup semisweet chocolate chips, melted
- 1 graham cracker pie crust, formed in six 4 ½-inch tart shells with removable bottoms and baked
For the marshmallow topping:
- 2 ¼ teaspoons unflavored gelatin powder
- Cold water, as needed
- ½ cup plus 1 tablespoon sugar
- 1⁄3 cup egg whites, from about 3 large eggs
- ½ teaspoon pure vanilla extract
For the custard:
In a small bowl, whisk the egg substitute and cornstarch together; set aside.
Put the sugar, cocoa powder, and salt into a medium saucepan. Whisk in the milk. Bring to a boil over medium heat, stirring occasionally.
Pour about half of the hot milk mixture into the eggs in a steady stream, whisking constantly to avoid scrambling the eggs. Pour the mixture back into the saucepan and cook for several minutes, stirring constantly, until the custard is thick enough to coat the back of a spoon.
Pour the custard through a fine-mesh strainer into a medium bowl. Whisk in the melted chocolate. Cover the custard with plastic film, poking several holes in the film to allow steam to escape. Refrigerate for several hours, until it is cold.
Fill the baked tart shells with a scant 1⁄3 cup of custard each, spreading it evenly into the shells. Gently press up on the bottoms of the tart shells to remove the outer pan rings. Set aside.
For the marshmallow topping:
Turn on your broiler.
Put the gelatin into a small bowl, add 1 ½ tablespoons water, and stir gently. Set aside for 5 minutes to soften.
In a small nonreactive saucepan, stir the sugar with ¼ cup water. Bring the mixture to a boil over medium heat, using a pastry brush dipped into cold water to brush any sugar crystals from the sides of the pan. Boil for 2 minutes, then remove from the heat and stir in the gelatin until it dissolves completely, at least 1 minute.
While the sugar is boiling, using a standing mixer fitted with a whisk attachment, beat the egg whites on high speed until they turn thick and foamy.
With the mixer running, pour the hot sugar syrup into the egg whites in a slow, steady stream, aiming it between the edge of the bowl and the beater. Continue beating for 5 minutes longer, or until the bottom of the bowl feels slightly warm to the touch. Add the vanilla and beat for 1 minute longer.
Without delay, transfer the topping to a piping bag fitted with a standard round tip. (Alternatively, use a resealable plastic bag: fill, press out the air, seal, and snip off one corner.) Pipe the topping onto the tarts in a spiral, starting at an outer edge and working your way toward the center. (If using store-bought topping, which does not pipe well, spoon it onto the tarts and toast it just before serving.)
Broil the tarts on a baking sheet in the upper third of the oven for 30-45 seconds, watching carefully and removing them as soon as the topping browns.
Cut each tart in half, and serve immediately.
These Genius Mini S’mores Pies are Almost Too Cute to Eat
Place your mini graham cracker crusts onto a baking sheet to make cooking multiple pies at once a bit easier.
While your oven is preheating, break apart your chocolate pieces and place them into mini graham cracker crusts, about 4-6 pieces of chocolate. You can use as much or as little as you'd like, but make sure to save some room for marshmallows!
Cover the chocolate pieces with mini marshmallows, about 15. Again, use a many as you'd like!
Put the mini smores pies into your oven. Bake for 3 minutes in a countertop oven or for 8 minutes in a full-sized oven. Make sure to check your oven regularly to be sure your marshmallows do not overcook.
Remove from oven and let cool for a couple of minutes before enjoying with friends and family!
You&rsquore in for a total treat!
Thanks to this Facebook post, we&rsquore giving you the scoop on how you can make some delicious and easy mini s&rsquomores pies right from home in minutes&hellip and they&rsquore totally going viral!
They are so easy to make that we even created a video to show you how simple the process is:
There&rsquos a reason these have well over 250K social shares and counting. Whether you need a treat after grilling on your Blackstone griddle or want to whip up some of these cute desserts to enjoy with friends, we know you&rsquore going to love eating these as much as you will making them.
Here&rsquos what Jami, my Hip sidekick, said about her s&rsquomores pies:
&ldquoThis was such a fun way to enjoy s&rsquomores at home without the hassle of a fire outside. My daughter was a happy camper and thought these were such a yummy treat!&rdquo
Preheat oven to 375 F. Mist one to two mini muffin tins with nonstick oil spray and set aside.
In a large mixing bowl, combine flour, cornmeal, baking powder and salt, and mix until well-combined. Add the corn, melted butter, eggs, honey and yogurt. Mix to combine all ingredients into a smooth batter, being careful not to overmix.
Spoon one heaping tablespoon of batter into each muffin tin compartment and insert a sausage piece into the center of each, pushing them down to fully submerge. Bake for about 12 minutes. Enjoy with mustard, ketchup or drizzled honey over the top.
Why is the pastry cream not getting thick?
If you have cooked the pastry cream according to the directions and it is still not thick, keep cooking.
Remember, microwaves vary wildly in how fast they cook. Differences in the starting temperature of your ingredients is another variable.
It may take less time than I have suggested if you have a fairly new and powerful microwave. On the other hand, it may take even longer than the recipe states if you have a smaller or less-powerful microwave oven.
Your pastry cream mixture will get thick if you cook it long enough and you followed the recipe exactly.
Related Post: Mini Strawberry Tarts: Simple to Serve, Easy To Eat
Individual Apple Tarts
On a floured surface, roll the puff pastry out a little thinner than 1/8-inch. Lay on a sheet pan and chill, then cut out 3 to 4-inch disks. Cut decorative shapes from the scraps and bake them off to use later.
Slice the apples extremely thin, preferably on a Japanese mandoline. In a small bowl, mix the cinnamon and sugar together. Lay pastry disks on a parchment-lined sheet pan and place one cube of butter and a spoonful of cinnamon sugar in the center on each puff pastry disk. Start layering and stacking the apple slices in a concentric circle leaving very little edge showing to make a bee hive shape (save the smaller slices for the top layers). The stack should get smaller as you go up higher. As you build, sprinkle some cinnamon sugar in between the layers occasionally. When you're finished, the stack of apple layers should be about 3-inches high. Place a cube of butter on the top and sprinkle the apple stack liberally with cinnamon sugar. You can freeze them at this point or bake at 375° till golden brown and tender, about 30 minutes.
1. Preheat the oven to 350 F. Lightly grease six 4-inch removable- bottom, fluted tart tins (square or round).
2. For the crust, stir the cookie crumbs with the melted butter until evenly combined. Divide this between the tins and press into the bottoms and up the sides. Bake the crusts for 10 minutes and cool while preparing the ganache.
3. For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Stir in the vanilla.
4. Pour this into the tart shells and chill for at least 2 hours, until set. Remove the tarts from their tin using a small spatula and garnish with fresh berries, or dust tarts or even the berries with a little pearl or gold dust using a small brush.
The 52 Most Delish Dessert Tarts
These easy dessert tart recipes will satisfy any sweet tooth.
If you're only using tortillas for savory eats, you're missing out.
Get ready to experience total Oreo bliss.
Psh. Ice cream cake has nothing on ice cream tarts.
Eat all the berries while they're in season.
This is definitely a tart Elle Woods would approve of.
A chocolate chip cookie bottom, oozing caramel, chocolate ganache, and toasted marshmallow? If you want to indulge, this is how it's done.
If you really want to show off your baking skills, make a tart with edible rose flowers. And if the flower part turns into a fail (#noshame), the maple custard is still sure to impress.
Layers of Oreos, peanut butter, chocolate ganache, and crumbled Reese's ensures your chocolate/peanut butter craving is totally satisfied.
Mini Berry Tarts
These Mini Berry Tarts are the perfect small bite dessert to serve at brunches or baby showers. They are easy to make, and everyone loves them so much. Everyone always wants the recipe, and I’m happy to pass it along.
This recipe has a major shortcut, and I am not ashamed… it’s refrigerated cookie dough. One tube makes quite a few tart shells (about 40), so I usually use a whole tube, and freeze any shells I don’t need to use right away. Then when I need a quick dessert, I pull out the shells from the freezer, whip up the filling and top with the berries.
While these Mini Berry Tarts can be made ahead of time, the shell will soften up a bit once it’s filled after 24 hours in the refrigerator, so serving them the same day you fill them is best.
They looks so pretty with sliced berries, or you can make them into fruit tarts by adding other summer fruits like grapes, mandarin oranges, or kiwi. A sprig of mint here or there makes them look extra fancy!
To make the tart shells all uniform, I use a cookie dough scoop to place the dough in the well of a mini muffin tin. When they come out of the oven, I make the indent in the center (where the filling goes) deeper by pressing them down with the blunt end of the handle of my pizza slicer.
To ensure that the tart shells come out of the pan easily, make sure you spray them with nonstick spray, and then let them cool for about 5 minutes in the pan before taking the out. I find it works best to “twist” them out of the pan rather than using a knife to loosen the edges and then pull them out that way.
Next time you have a get together and want to really impress your guests and make your celebration extra special, make these Mini Berry Tarts! Once you get the hang of them, you’ll find that they are easy to make and well worth the effort.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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The wonderful thing about treating yourself with a chocolate tart is that a little bit will satisfy any chocolate craving. A flaky, buttery tart shell filled with a creamy, rich chocolate ganache makes a sophisticated dessert alongside a mellow cafe au lait. For a deliciously cool contrast, serve it with a dollop of lemon pastry cream as a garnish.
This almond tart recipe makes a caramelized, delicately crunchy dessert. If you want to serve the tart as individual treat, simply pour the filling into tartlet pans. A little dollop of Chantilly cream served with the dessert makes the ideal treat.
- You could use a premade pie dough instead of making the shortbread crust from scratch.
- For a bolder vanilla flavor in your custard, use vanilla bean paste instead of vanilla extract.
- Use a fresh lemon curd instead of custard if you prefer.
- You can also fill the crust with a chocolate pudding, strawberry cheesecake mousse or cream cheese filling.
- Use other fresh fruit toppings, like chopped strawberries, kiwi, blackberries or mandarin oranges.