Yield: 24 – individual sized 2” tarts
Ingredients
|
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.