S'mores Tartlets

For Octobers blog I decided to experiment with a few ideas, which resulted in the creation of the S'mores Tartlet. S'mores are a great, heart warming treat, perfect for an October's day, so I thought: Why combine a S'more and a tart, making a S'mores tartlet? This recipe combines a crisp short pastry tart case, with a rich chocolate filling and an indulgent marshmallow meringue icing, topped with a chocolate drizzle. So here is the recipe...

Ingredients (for 12 Tartlets)
Short Crust Pastry

• 6 oz Self Raising Flour
• 3 oz Butter
• 1/3 cup Water

Chocolate Tart Filling

• 2 oz Dark Chocolate (roughly chopped)
• 1 oz Butter (cubed)
• 1 Egg
• 1/2 Egg Yolk
• 1 oz Caster Sugar
• 1/2 tbsp Cocoa Powder

• 1.5 oz Finley Chopped Hazelnuts (optional)
• 4 tbsp Nutella (optional)

Marshmallow Meringue Icing

• 1 Egg White
• 3 oz Caster Sugar
• 2 tbsp Golden Syrup
• 1 tbsp Water
• 2 tsp Lemon Juice
• 1 tsp Vanilla extract

Method

1. Firstly Pre heat the oven to 180℃.
2. For the Short crust pastry use a butter knife to cut the butter into the flour, once the butter is roughly incorporated rub the flour and butter together. 
3. When the butter and flour is one uniform crumb mixture add the cold water one table spoon at a time mixing in between. Keep adding water until a dough is formed.
4. Very lightly knead the dough, then wrap in cling film and place in the fridge for at least 20 minutes whilst you make the other elements.
5. To make the chocolate tart filling, over a baine Marie melt together the chocolate and butter, then set aside.
6. Using an electric whisk, mix together the egg, egg yolk and caster sugar, until the mixture has become light, fluffy and increased in volume.
7. Now carefully fold the chocolate mixture and cocoa powder into the egg mixture, now is a good time to add the finely chopped hazelnuts if you are including them. The set aside.
8. Now remove the pastry from the fridge, roll out thinly and use a circular cutter large enough to fit the tart molds/ cupcake tin you are using. Fit into the greased molds.
   
9. Blind bake the pastry tartlet cases for five minutes.
10. Remove the cases from the oven and fill with the chocolate filling. Then bake for 7-10 minutes.
    
11. Allow to cool and spread a dollop of Nutella on each tart if you are including Nutella.
12. To make the icing; over a baine marie whisk together all the ingredients using an electric whisk for 10 minutes. 
13. Remove from the heat and whisk for a further 5 minutes. 
14. Now pipe onto the tartlets in which ever way you like. 
15. Place under a grill or use a blow torch to brown the icing.
16. To finish them off drizzle the melted chocolate over one half of the tartlet.
    
    
    
    

Enjoy!