This past weekend I took my parents up North to Yosemite. Like normal people we do not plan our trips months in advance or even a few weeks ahead of time. They happen spur of the moment. This trip was no different. Wanting desperately to escape the ever so smoggy and bustling Los Angeles, I told my parents we were going to Yosemite the day before and that they had better packed their bags ready to leave the next morning. Fast forward to the beautiful cozy lodge we chanced upon an hour from Yosemite valley and we were waking up to a gorgeous view… for two days. Hah! I’m just going to pretend it was a week, okay? We went to Yosemite Valley the next morning and saw water tumbling down mountains, snow capping mountain peaks, deer lurking amongst trees and a fox casually strolling the streets. My camera was ready to click it all. Through it all, I chatted a lot with nature. It was beautiful and serene.
If there was one thing I felt I needed at the time, it was the mini Smore’s tart I ate at Starbucks on our way to Yosemite. These Smore’s tarts are exactly like the ones from Starbucks except we all know that if I can, I will always choose dark chocolate over milk chocolate. They are ridiculously satisfying! The pictures definitely do not do justice. I’m sorry about the poor composition.
What’s cool about these is that you can make these a day in advance for any party. All you need to do is stick them under the broiler for a a few minutes until the marshmallows brown up.
If you’re more into visuals, check out how I make this!
Super Easy Smore's Tart
- 1 1/2 cups graham crackers finely crushed, about 15 crackers
- 1/3 cup melted butter
- 1/2 cup semi-sweet dark chocolate or milk chocolate if you prefer
- 1/4 cup cream
- Marshmallows look for big ones that cover the tarts to the edges
- Preheat oven to 325 degrees F.
- In a mixing bowl, dump your graham crackers and mix in the melted butter.
- In a muffin pan (if you have mini tart molds with removable bottoms even better) scoop about a tbsp of the crumbs and press evenly into the cavity of the mold and up the sides.
- Bake for 10 minutes until the crust browns a little. The crust will harden as it cools.
- In a saucepan, heat up the cream and pour it over the chocolate. Let sit for a minute or two. Stir until the chocolate is melted.
- Pour the chocolate into the tarts. Top with marshmallow.
- Let this sit for about half an hour so the chocolate has time to set and the marshmallows almost glues onto the chocolate.
- When ready to eat, stick the tarts under the broiler for a few minutes or until the marshmallow browns. Enjoy!