Welp, it’s Labor Day Weekend. What! Noooo, that means summer is coming to a close, cooler weather is just around the corner and even colder weather is soon to follow! Silver lining, apple cider doughnuts, pumpkin spice, colorful leaves and cozy sweaters. Another silver lining, these Salted Caramel S’mores Tarts! What better way to close out Summer than with S’mores! Nothing screams summer nights, camp fires, stars and sticks like the flavors of S’mores. Don’t fret though, you can enjoy this version all year long! When you are sequestered indoors, and the wind and snow are howling, whip up these tarts and be transported to long days, warm nights and savor the taste of summer all winter long!
I don’t know about you, but end of summer doesn’t have the same devasting effect on me in adulthood. End of summer as a kid, meant back to school, homework, early bed times. All the things I loathed as a child. Now in adulthood, end of summer just means colder weather and shorter days, which is no fun. Although, I do love the seasons, if we get them, I just can’t stand the bitter cold. But nothing really changes, I still have to work all summer long, now LOVE my early bedtimes and I don’t have homework to contend with. So not so bad. The bad part is how fast the time seems to fly in adulthood! Slow down! Life is just whizzing by. I think that is why it’s so important to enjoy the ride! Have that extra piece of cake (or s’mores tart), go have a Sunday Funday, spend time with people that matter to you and do things you enjoy. So there, that’s my little life advice for y’all. Live your best life! Ha-ha SORRY, I hate that phrase. How do you know if you’re living your best life? When do you know if you have achieved best?? Ha, I can go on and on about sayings that shouldn’t be sayings anymore…I love you to the moon and back…#blessed…ok I will stop now…YOLO…. ok now.
Back to the long weekend! I will always love long weekends, that is something that has never changed since adolescence. If you are planning a little Labor Day get together or heading out to someone else’s place, these are the perfect treat to bring. They are small and transportable and can be made ahead of time. Plus, each tart can easily feed two (no judgment if you eat the whole damn thing…YOLO) :), they are rich, decadent and oh so delicious! I salted every layer to really enhance the flavors and balance out the sweet. The addition of the caramel with the S’mores flavors is what dreams are made of. I think caramel on just about anything is what dreams are made of. Anyway, these will be a part of your repertoire from here on out.
I love the look of the straight sided tart. You see a lot of it in Paris, not so much here. I had to order the pans from the Web Restaurant Store, here is the brand I used, Exoglass plan edge tart 4″ tart pans. Careful when removing, they are delicate, but they come out of the pans fairly easily. 
Look at those chocolate and caramel layers, so delicious!
Just look at that marshmallowy toasted meringue! Mmm toasty!
Voila, Salted Caramel S’mores Tarts!
Also, if you need some easy, delicious, dip ideas for your party, check out my dips below. These combined with the s’mores tarts will make you very popular and the star of the party!
Have a wonderful, safe, LONG Labor Day Weekend!!
Enjoy!
Diane
- Graham Cracker Crust:
- 1 and ½ cups graham cracker crumbs
- 3 tbsp. granulated sugar
- ½ tsp. salt
- 1 stick of unsalted butter melted
- Salted Caramel:
- 1 cup granulated sugar
- 1 tsp. sea salt
- ½ cup heavy cream
- 4 tbsp. salted butter - room temp
- 1 tsp. vanilla extract
- For the Chocolate Ganache:
- 8 oz. semi-sweet chocolate (bars, not chips)
- ½ cup heavy cream
- 2 tbsp. room temp butter
- 1 tsp. of vanilla extract
- Sea salt for sprinkling
- Swiss Meringue:
- 4 large egg whites
- 1 cup granulated sugar
- ½ tsp. salt
- For the Crust:
- Pre-heat the oven to 350 degrees. In a bowl of the a food processor fitted with an S-blade, grind up 2 packets plus three sheets of graham crackers until it is a fine crumb.
- Melt the butter in the microwave in 30 second intervals until completely melted.
- Add the sugar and salt to the graham crackers and pulse a few times to combine.
- With the food processor running, slowly drizzle the melted butter in. Combine until fully incorporated and pulse a few times to ensure the butter is evenly distributed.
- Add the graham cracker mixture to the tart pans. Start with about three tablespoons and press down and up the sides. If you need more, add a little at a time. You don't want too thick, but also not too thin so they hold up. Press and make as even as possible.
- Place filled tart pans on baking sheet and bake for 7 to 10 minutes until the crust is slightly golden brown. Allow to cool completely on wire rack in tart pans.
- For the Caramel:
- Heat the sugar in medium saucepan over medium heat, stir frequently until the sugar has melted completely and is deep/golden amber color.
- Carefully add the cream, it will boil up rapidly, keep stirring and continue to mix for another minute or so.
- Remove from heat, add the butter and stir to combine. Add the salt and the vanilla extract. Transfer to heat proof container. Can be stored in the fridge covered for up to two weeks. Gently re-heat when ready to use.
- For the Ganache:
- Chop the chocolate and place in a heat proof bowl.
- In a small saucepan heat the heavy cream until just scaled (bubbles on the edges, not boiling).
- Pour over chopped chocolate and let sit for 2 to 3 minutes. Gently whisk chocolate and cream together starting from the center out until smooth and shiny. Add the butter and vanilla extract and stir to combine and butter is melted. Store any leftovers in airtight container in the fridge for up to 2 weeks.
- Assemble the Tart:
- Pour the salted caramel in the cooled shells until just under halfway full. Sprinkle with sea salt. You can let set at room temp for about 10 minutes or pop in the freezer for about 5 to firm up the caramel.
- Add the chocolate ganache until just under the edges of the crust. Sprinkle sea salt on top. Pop in the fridge while you prepare the meringue.
- For the Swiss Meringue:
- Separate whites from yolks in the bowl of a stand mixer.
- Pour sugar and salt in the bowl of stand mixer with the egg whites.
- Place bowl over, not touching, a pot with simmering water.
- Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
- Then return bowl to stand mixer fitted with a whisk attachment.
- Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed. The bowl should be cool to the touch, this will take around 10 minutes.
- Add meringue to a large piping bag fitted with a large round tip.
- Take the tarts out of the fridge and pipe circles around the top of all the chocolate.
- With a kitchen torch, carefully toast the meringue. If you don't have a kitchen torch, you can put the tarts on a sheet pan and under the broiler set to low for a few minutes. Don't walk away and watch carefully.
- Enjoy at room temp or store covered in the fridge for up to 3 days. These are delicious at room temp or straight out of the fridge for a firmer caramel and chocolate.
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