S'more Fudge Tart Recipe

Yield: 24 – individual sized 2” tarts

 Ingredients

sbc-smore-fudge-tart.jpg

Onyx (melted to 110°F):

2 lbs

Extra large marshmallows:

72

Heavy cream:

1 qt

2” (pre-baked) graham tart shells:

24

 Directions

  •     Boil cream and pour over Onyx, mix well and let it cool to room temperature.
  •     Set the tart shells on a sheet pan, fill with ganache, let it set up at cool room temperature, or under refrigeration.
  •     Option 1: Place 3 large marshmallows on top of each tart. Torch marshmallows until puffy and golden.
  •     Option 2: Place frozen tarts under broiler until marshmallows are puffy and golden. Keep at room temperature to serve.