S'more Tarts - A Grown Up Treat

I love s'mores! Who doesn't, right? But sadly, we don't have access to a roaring campfire all that often. These individual tarts are a great way to bring back the s'more feeling when you can't make it outside (and bonus you can avoid all the smoke and ash of a real camp out).

This sour cream ganache has a tart/sharp flavour to it and is very rich! I think you could serve two people with one individual tart, if desired.

Makes 4, four inch tarts.

Crust

1-1/4 c graham crackers

1/4 c coconut

1/2 c unsalted butter, melted

Instructions

1. Combine all three ingredients in a mixing bowl. 
2. Remove two tablespoons of crumb mixture and set aside.
3. Press into 4 mini tart pans (10cm/4 inches each) - as compactly as possible.
4. Refrigerate for at least 20 minutes.

Ganache

1 cup full fat sour cream at room temperature

210 grams dark chocolate, broken into small pieces

Instructions

1. Melt chocolate in double broiler.
2. Take off heat and stir in sour cream until smooth.

Instructions - final steps

1. Spoon ganache into graham tarts and smooth.
2. Place mini marshmallows over ganache to cover tarts.
3. Set oven to broil with rack about 4 inches from burner.
4. Place all tarts on a rimmed baking pan and place under broiler. 
5. Carefully watch until marshmallows are golden brown. You may have to remove individual tarts if you find some browning faster than others.
6. If desired, drizzle with melted chocolate and sprinkle with left over crumbs.
7. Can be left covered at room temperature for up to 6 hours.

Too many marshmallows? Never!

Decadence at its best!