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Homemade Gluten-Free Smores Tartlets photo

Gluten-Free Smores Tartlets

These Gluten-Free Smores Tartlets are a delightful twist on a classic treat! Enjoy a crunchy crust, rich chocolate filling, and fluffy meringue topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 4 oz gluten-free or reduced-fat graham crackers
  • 2 tbsp dark brown sugar
  • 3 tbsp whipped unsalted butter
For the Filling:
  • 8 oz 60% chocolate, chopped
  • 3/4 cup canned fat-free evaporated milk
  • 2 large eggs
  • 1/4 cup sugar
  • 2 tbsp water
  • 1/4 cup egg whites, from 2 large eggs
  • 1/8 tsp cream of tartar
  • 1/2 tsp vanilla extract

Equipment

  • Food processor or blender
  • Mixing bowls
  • Whisk
  • Tartlet pans
  • Oven
  • Double boiler or microwave-safe bowl

Method
 

Instructions:
  1. Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a food processor, pulse the gluten-free graham crackers until they resemble fine crumbs. Transfer the crumbs to a mixing bowl and add the dark brown sugar and whipped unsalted butter. Mix until the mixture resembles wet sand.
  2. Step 2: Form the Tartlet Shells - Press the graham cracker mixture into the bottom and up the sides of your tartlet pans. Make sure to pack it tightly to create a sturdy crust. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
  3. Step 3: Make the Chocolate Filling - While the crust cools, melt the chopped chocolate using a double boiler or in the microwave. If using the microwave, heat in 30-second intervals, stirring in between, until smooth. In a bowl, combine the evaporated milk, eggs, sugar, and vanilla extract. Whisk until well blended. Slowly fold the melted chocolate into the mixture until combined.
  4. Step 4: Fill the Tartlet Shells - Pour the chocolate filling into each prepared tartlet shell, filling them about three-quarters full.
  5. Step 5: Prepare the Meringue - In a clean mixing bowl, use a whisk to beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. The meringue should be glossy and hold its shape well.
  6. Step 6: Top and Bake Again - Spoon the meringue over the chocolate filling, spreading it to cover completely. Use the back of a spoon to create peaks for a lovely presentation. Return the tartlets to the oven and bake for an additional 10-12 minutes, or until the meringue is lightly browned.
  7. Step 7: Cool and Serve - Allow the tartlets to cool at room temperature before transferring them to the refrigerator to chill for at least 1 hour. Serve chilled or at room temperature for the perfect sweet treat!

Notes

  • Chill the tartlets to ensure they set properly and enhance the flavors.
  • Use clean bowls when whipping egg whites for maximum volume.
  • Watch the meringue closely while baking to prevent burning.
  • Avoid overfilling the tartlet shells to prevent overflow.