Gluten-Free S’mores Tartlets
For all the bakers and chocolate lovers out there – this recipe is for you!
Sharing these from the archive for National S’mores Day! Madison loved helping me in the kitchen. I put those little hands to work. I also made the cupcakes a day ahead, then made the meringue the following day which worked out perfect.
Some of my other favorite chocolate gluten free desserts are Flourless Cheesecake Brownies, Chocolate Chip Meringue Clouds and Dark Chocolate Nut Clusters with Sea Salt.
I adapted this recipe from Kyra Bussanich’s cookbook, Sweet Cravings. Such a great cookbook for gluten-free desserts. I met Kyra a few months ago, she was the first gluten-free winner of Food Network’s “Cupcake Wars” where she beat out non-gluten free cupcakes on the show which is pretty impressive. Although her recipes are all gluten-free, they are obviously not light so it took some work to cut the calories but I loved the final result. Her original recipe uses heavy cream in her chocolate ganache filling, but these worked out well using evaporated milk instead. I made some other modifications and everyone enjoyed them.
Gluten-Free S'mores Tartlets
Ingredients
For the graham cracker crust:
- 4 oz gluten free or reduced fat Graham crackers
- 2 tbsp dark brown sugar
- 3 tbsp whipped unsalted butter
For the chocolate filling:
- 8 oz 60% chocolate, chopped
- 3/4 cup canned fat free evaporated milk
- 2 large eggs
For the marshmallow meringue:
- 1/4 cup sugar
- 2 tbsp water
- 1/4 cup egg whites, from 2 large eggs
- 1/8 tsp cream of tarter
- 1/2 tsp vanilla extract
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.
Last Step:
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I accidentally made these in regular sized muffin tins (didn’t read the instructions properly!) but thankfully I doubled the recipe and still got 24 tartletts. Happy accident! 😂 I used semisweet chocolate instead of 60% since it’s what I have and I don’t like my chocolate too terribly dark. They were too dark chocolatey when I first tried them last night but after letting them sit in the freezer overnight and then letting them thaw back out this morning I can say I love them! The meringue turned out perfect and the caramelized sugar really gave it a toasted marshmallow flavor. And I can happily say even the meringue froze well! These are sure to impress (however I would say it’s a higher level of difficulty if you’re not used to making meringues. I make homemade divinity for Christmas treat plates every year and it’s a very similar process)! Thanks for sharing such great recipes as always, Gina!
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It look so kute. I like it. I will try it at home.
I live in the UK. Please can someone tell me what Graham crackers are? Thankyou
You can use digestive biscuits in place of the graham cracker.
YUM! Thank you for including a gluten free dessert. These look amazing!
I made this recipe yesterday & the graham cracker crust got soaked up into the chocolate custard. I made & baked the crust exactly as the recipe called for and then poured the chocolate custard in & baked the tartlets. I only realized that there was really no crust when I tired one after they cooled. They were still delicious…..but did I do something wrong? Thx!
Bite size s'mores to go. So cute and so delicious!
I agree with a previous comment about the egg white instructions. We just tried to make this and the egg whites were perfected peaked. However, when we added the hot sugar syrup and whipped it on high for 7 min it was just soup. Would love any suggestions of how we can make this work correctly.
Be sure to add the syrup slowly, also I think 2 minutes of mixing is more than enough.
We made these today and found out the hard way not to wait until boiling with the evaporated milk as it boiled over. Oops. We used Speculoos cookies from Trader Joe's defeating the purpose of skinny, but it turned out pretty awesome! And we nearly finished them between myself and the hubby. Happy Valentine's Day!
Great!! So glad you enjoyed them!
I just took these out of the oven. Can't wait for after dinner time and neither can my son. I did use gluten free chocolate cookies for the crust instead of graham crackers, so I'm going to call them double chocolate tarts instead.
These look good, but I can't made head or tails out of this instruction:
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 and the bowl is turning cool, about 7 min. Blend in vanilla.
That is how it was written in the book. Basically you want to whip your egg whites into stiff peaks, then slowly mix in the hot sugar syrup until incorporated. I did it about 2 minutes, 7 might be too long.
So cute! I love these!
These look heavenly! And you can't really go wrong with chocolate ganache ey? 😀 Fantastic! I hope you have a great day with your family 🙂 xx
Could you make the brownies and store them overnight before making the meringue to put on top? or does it all taste better if eaten within four hours?
You can make the tartlets a day ahead. The meringue should be eaten within 4 hours.
I've never used evaporated milk before. Is it a good substitute for cream in other recipes when looking to cut down on fat and calories?
Could you use Truvia in place of sugar?
Looks so tasty! Pretty sure I can veganize, will certainly be fun to try! 🙂
These look delicious! Is there a way to get around using evaporated milk? I'm lactose intolerant and while they make lactose free milk, they don't make evaporated milk that way!
I bet it will work with lactose free milk!
I am thinking about coconut cream as a replacement.
Thank you! So nice to have some gluten free dessert options.