• Homemade S’mores Pop Tarts

    How to make Homemade S’mores Pop Tarts

    Yield: 8 to 10 pop tarts

    Prep Time: 20 minutes

    Cook: 2 hours 25 minutes

    Ingredients

    For the graham cracker pastry:

    1 3/4 cups (7.9 ounces or 224 grams) all-purpose flour
    9 graham crackers, finely ground (3/4 cup crumbs)
    1/2 teaspoon fine salt
    2 sticks (8 ounces) cold unsalted butter, cut into cubes
    2 tablespoons ice water, plus more if needed
    1 large egg

    For the s’mores filling:

    2 tablespoons unsweetened cocoa powder
    2 tablespoons packed brown sugar
    1/3 cup milk
    1/4 teaspoon fine salt
    1/2 cup (3 ounces) milk chocolate chips
    1 teaspoon vanilla extract
    1 tablespoon unsalted butter, cubed
    1/2 cup marshmallow creme

    For the chocolate glaze:

    1/2 cup (3 ounces) milk chocolate chips
    2 tablespoons unsalted butter
    2 tablespoons corn syrup

    Directions

    For the pastry:

    In the work bowl of a food processor, combine the flour, graham cracker crumbs, and salt. Add in the butter and pulse just until the mixture resembles coarse meal, with some larger chunks of butter remaining. Add the ice water and egg and pulse until it just comes together without being wet, sticky, or crumbly. If the dough doesn’t hold together when pinched between your fingers, add another tablespoon of water and pulse. You can also make the dough by hand with a pastry blender.

    Shape the dough into a disk and cover wrap with plastic wrap. Chill in the fridge until firm, at least 1 hour or up to 3 days. You can also freeze the dough, well wrapped in plastic, for up to 2 months. Defrost in the fridge overnight.

    For the filling:

    In a small saucepan, combine the cocoa powder, brown sugar, milk, salt, and chocolate. Set over medium heat and cook, stirring, until the chocolate is melted. Simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Remove from heat and add in the butter, stirring until melted and smooth. Set aside to cool to room temperature. Mixture will thicken as it cools.

    To assemble:

    Remove the dough from the refrigerator and place between two sheets of parchment paper. Use a rolling pin to roll the dough out into a large rectangle about 1/8-inch thick. Cut the dough into even rectangles. Place 1 tablespoon of chocolate fudge and 1 tablespoon of marshmallow crème on a dough rectangle, leaving a 3/4-inch border. Top with another piece of dough, pressing out any air and using the tine of a fork to seal the edges. Repeat with the remaining dough rectangles and place on a parchment lined baking sheet. Beat the egg with 1 tablespoon of water. Brush all over the tops of the pop tarts. Prick each tart a few times with a skewer or toothpick to allow steam to escape. Chill in the refrigerator for 20 minutes, or until the dough has stiffened slightly.

    Preheat the oven to 375°F. Bake for about 20 minutes, or until golden brown and puffed. Transfer to a wire rack to let cool completely.

    For the topping:

    While the pop tarts are cooling, place the glaze ingredients in a microwave-safe bowl. Microwave for 30 seconds. Stir and continue microwaving in 15-second bursts until melted. Let cool. Spoon the glaze over the cooled pop tarts and let sit for 10 minutes before serving.

  • Chocolate Pudding & Toasted Marshmallow Tarts

    How to make Chocolate Pudding & Toasted Marshmallow Tarts

    Yield: 5 (4 1/2-inch) tarts

    Ingredients

    Crust:
    22 Oreo cookies
    3 tablespoons unsalted butter, melted

    Pudding filling:
    1/3 cup boiling water
    1 envelope unflavored gelatin
    2/3 cup granulated sugar
    1/3 cup cocoa powder
    1/4 cup cornstarch
    1/4 teaspoon salt
    3 cups low fat milk
    4 ounces bittersweet chocolate, chopped
    2 teaspoons vanilla

    Marshmallow topping:
    3/4 cup granulated sugar
    1/2 cup light corn syrup
    1/4 cup water
    1/4 teaspoon salt
    2 egg whites, at room temperature
    1/4 teaspoon cream of tartar
    2 teaspoons vanilla

    Directions

    For the crust:
    Preheat the oven to 350°F. Spray 5 (4 1/2-inch) tart pans with nonstick cooking spray.

    In the bowl of a food processor pulse the Oreo cookies until finely ground. Add the butter and pulse until incorporated. Divide the crust mixture among the tart pans and press into the bottom and up the sides of each pan. Bake for 8 minutes, or until the crust is set. Let cool completely.

    For the filling:
    Combine the water and gelatin in a measuring cup or small bowl. Stir until dissolved.

    In a medium saucepan combine the sugar, cocoa, cornstarch, and salt. Gradually add the milk, whisking until smooth. Place over medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens, about 10 minutes.

    Remove from heat and add the chocolate, stirring until melted. Stir in the vanilla and the gelatin mixture. Divide the pudding between the prepared tart pans and chill in the refrigerator until set, 2 to 3 hours or overnight.

    For the topping:
    In a small saucepan combine the sugar, corn syrup, water, and salt over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240°F on a candy thermometer.

    Meanwhile, beat the egg whites and cream of tartar with an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form.

    With the mixer on low speed, slowly drizzle the syrup down the side of the mixing bowl. Increase the speed to medium-high and beat until stiff and glossy peaks form and the mixture is no longer hot, about 7 to 9 minutes. Add the vanilla during the last minute of beating.

    Spoon the marshmallow crème among the chilled tarts. With a kitchen torch, lightly toast the marshmallow. Serve.

    Recipe by Tessa of Handle the Heat

  • Chocolate & Peanut Butter Mousse Tarts

    How to make Chocolate & Peanut Butter Mousse Tarts

    Yield: Four 4-inch tarts

    Cook: 1 hour 30 minutes

    Ingredients

    Crust:

    15 Oreo cookies
    3 tablespoons unsalted butter, melted

    Chocolate layer:

    6 ounces milk chocolate, chopped
    1/2 cup heavy cream
    1 tablespoon light corn syrup
    1 teaspoon vanilla extract

    Peanut Butter Mousse:

    1 cup peanut butter
    1 3/4 cups heavy cream, divided
    1/2 cup powdered sugar

    Topping:

    Peanut butter chips

    Directions

    For the crust:

    Preheat the oven to 350°F. Lightly spray four 4-inch tart pans with nonstick cooking spray and set the pans on a small rimmed baking sheet.

    Place the Oreo cookies in a food processor and pulse until finely ground. Add the melted butter and pulse until the cookies are moistened. Divide the mixture between the tart pans, firmly pressing into the bottom and up the sides of the pans. Bake for 5 minutes, or until fragrant and firmed, then let cool completely.

    For the chocolate layer:

    Combine the chocolate, cream, corn syrup, and vanilla in a large glass measuring cup or small microwave-safe bowl. Microwave for 1 1/2 minutes then stir until the chocolate melts into the cream and the mixture becomes smooth and dark in color. Reserve a 1/4 of the chocolate mixture to the refrigerator. Divide the remaining mixture evenly between the cooled crusts, spreading across the bottom of each crust. Place the tarts in the freezer while making the peanut butter mousse.

    For the peanut butter mousse:

    Heat the peanut butter and 3/4 cup of the cream in a microwave-safe bowl in 20-second bursts, stirring between each burst, until the peanut butter melts. Stir in the vanilla and let cool to room temperature.

    In the bowl of a mixer fitted with the whisk attachment, beat the remaining 1 cup of cream and powdered sugar on high speed until thickened but not yet forming peaks. Gradually fold the cream into the cooled peanut butter mixture until no more streaks remain. Spoon the mousse over the chilled chocolate layer in each tart. Chill the tarts in the refrigerator at least 1 hour.

    Remove the remaining chocolate mixture from the fridge and stir until loosened in texture. Place the chocolate mixture in a ziptop baggie and snip a small hole in one corner. Drizzle the chocolate over the tarts. Garnish with peanut butter chips. Serve or refrigerate, covered, for up to 2 days.

    Recipe by Tessa of Handle the Heat

  • No-Bake Vegan & Gluten Free Chocolate Torte

    How to make No-Bake Vegan & Gluten Free Chocolate Torte

    Yield: 8-10 servings

    Cook: 2 hours 20 minutes

    Ingredients

    For the crust:

    2 cups pecans
    1/4 cup unsweetened cocoa powder
    2 tablespoons coconut oil
    1/4 cup pure maple syrup
    1 teaspoon pure vanilla extract
    1/2 teaspoon kosher salt

    For the filling:

    2 cups avocado flesh (from about 3 small avocados)
    1/3 cup almond milk
    2/3 cup pure maple syrup
    1 tablespoon smooth peanut butter (or other nut butter)
    1 tablespoons arrowroot powder
    1/4 teaspoon kosher salt
    1 teaspoon pure vanilla extract
    1/4 cup unsweetened cocoa powder
    1 heaping cup semisweet chocolate chips, melted and cooled (use vegan chocolate chips if making the torte vegan)

    Directions

    For the crust:

    Line the bottom of a 9 or 10-inch springform pan with a circle of parchment paper.

    In a food processor, pulse the pecans until they are finely chopped. Add the cocoa powder, coconut oil, maple syrup, vanilla, and salt and pulse until the mixture is thoroughly combined. Press evenly into the bottom of the springform pan using slightly wet fingers or a spatula. Place in the freezer.

    For the filling:

    In a clean food processor bowl, pulse the avocado, milk, maple syrup, peanut butter, arrowroot, salt, vanilla, and cocoa powder until completely smooth, scraping down the sides of the bowl as necessary. Add the melted chocolate and pulse until completely incorporated. Remove the crust from the freezer and spread the mixture evenly over crust. Return the torte to the freezer and chill until firm, about 2 hours.

    When ready to serve, allow the torte to sit at room temperature for about 5 minutes before slicing into pieces and serving. The torte can be stored in the freezer, wrapped in plastic, for up to 2 days. Serve cold.

    From Oh She Glows

  • Swirled White Chocolate Raspberry Tart + A GIVEAWAY

    How to make Swirled White Chocolate Raspberry Tart + A GIVEAWAY

    Yield: 8 servings

    Cook: 1 hour 45 minutes

    Ingredients

    Crust:

    9 whole graham crackers (1 sleeve), broken into pieces
    2 tablespoons sugar
    6 tablespoons unsalted butter, melted and cooled

    Filling:

    10 ounces high-quality white chocolate, chopped
    2/3 cup heavy cream
    1/8 teaspoon kosher salt

    Raspberry Swirl:

    6 ounces fresh raspberries
    2 tablespoons granulated sugar

    Directions

    For the crust:

    Preheat oven to 325 degrees F. Process graham cracker pieces and sugar in a food processor until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a baking sheet to prevent removable bottom from falling out. Bake 13-15 minutes, or until fragrant and lightly browned. Let cool completely.

    For the filling:

    Place white chocolate in a large, heatproof bowl.

    In a small saucepan bring heavy cream just to a boil then immediately pour over white chocolate and add salt. Let stand 10 minutes before whisking until chocolate is melted and mixture is smooth and shiny, scraping down sides of bowl often. Pour filling into cooled crust.

    For the raspberry swirl:

    In a clean food processor bowl, pulse the raspberries until smooth, about 30 seconds. Strain mixture using a fine sieve into small bowl, discard seeds. Whisk in sugar. Drop mixture by the teasponful onto tart filling. With a wooden skewer or toothpick, swirl raspberry mixture into filling. Chill for at least 1 hour or overnight before serving.

    Recipe by Tessa of Handle the Heat

  • Pumpkin Chocolate Spiderweb Tart

    How to make Pumpkin Chocolate Spiderweb Tart

    Yield: 1 10-inch tart

    Cook: 2 hours 15 minutes

    Ingredients

    For the crust:

    • 1 cup all-purpose flour, plus more for dusting
    • 1/4 cup plus 1 tablespoons granulated sugar
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/2 cup (1 stick, 8 tablespoons) cold unsalted butter, cut into small pieces
    • 1 large egg
    • 4 ounces semisweet chocolate, finely chopped

    For the filling:

    • 1 can (15 ounce) unsweetened pumpkin puree
    • 3/4 cup packed light brown sugar
    • 1 cup sour cream
    • 3 large eggs
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/4 teaspoon freshly grated nutmeg
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground cloves

    For the topping:

    • 2 ounces semisweet chocolate, finely chopped

    Directions

    Make the crust:

    Whisk together flour, sugar, cocoa, salt, cinnamon, and cloves in a bowl. Add butter. With an electric mixer on low speed beat until butter is the size of small peas, about 5 minutes. Add egg, mix until ingredients form a dough. Wrap dough in plastic and refrigerate for at least 1 hour or up to 2 days.

    Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to just more than 1/8-inch. Press dough into bottom and up sides of a 10-inch tart pan with a removable bottom. Trim excess dough flush with rim. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes or up to 1 day.

    Place tart pan on a rimmed baking sheet and bake until dry, about 15 minutes. Immediately sprinkle the 4 ounces chocolate evenly over crust; let it begin to melt, then smooth with an offset spatula.

    Make the filling:

    In a medium bowl, whisk together pumpkin, brown sugar, sour cream, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve into a clean bowl, discard the solids. Pour filling into prepared crust, just to top edge.

    Bake at 350 degrees until filling is set, about 40 minutes. Transfer to a wire rack and let cool at least 30 minutes.

    Make the topping:

    Place the 2 ounces chocolate in a microwave-safe bowl and microwave in 15 second bursts, stirring between bursts, until melted and smooth. Transfer chocolate to a resealable bag with a tiny hole cut in one corner. Pipe about 15 evenly spaced lines radiating out from the center of the tart. Pipe curved lines around the perimeter of the tart, connecting each spoke. Continue piping curved lines, spacing them closer together as you near the center. Refrigerate until set, 1 hour or up to 2 days.

    From Pies and Tarts

  • S’mores Pop Tarts

    How to make S’mores Pop Tarts

    Yield: 6 tarts

    Cook: 2 hours 30 minutes

    Ingredients

    For the dough:

    9 whole graham crackers (1 sleeve)
    1 1/4 cups all-purpose flour
    1 teaspoon fine salt
    2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
    2 large egg yolks
    1/4 cup whole milk

    To assemble:

    Flour, for rolling the dough
    1 large egg
    1 teaspoon water
    About 1 cup marshmallow fluff

    For the topping:

    6 ounces milk chocolate, finely chopped

    Directions

    For the dough:

    Place the graham crackers in a resealable plastic bag, press out the air, and seal, leaving about 1 inch unsealed. Using a rolling pin, roll over the crackers until they are fine, uniform crumbs (you should have about 1 1/4 cups).

    Whisk the flour, graham cracker crumbs, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the butter pieces are the size of peas.

    Whisk the egg yolks and milk in a measuring cup or small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until a dough forms (it will be a little sticky). Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 1/2 hours.

    To assemble the tarts:

    Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.

    Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Place the baking sheet in the refrigerator.

    Whisk the egg and water in a small bowl until evenly combined; set aside. Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles.

    Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over 3 of the dough rectangles. Spread 2 rounded tablespoons of marshmallow fluff onto each of these rectangles, leaving a 3/4-inch border. Place 3 nonchilled rectangles over the marshmallow fluff, press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts. Repeat with the remaining dough rectangles and fluff. Cut two 2-inch slits to form an “X” in the center of each tart. Place in the refrigerator until the dough has stiffened slightly, about 15 to 20 minutes.

    When the dough is ready, bake until golden brown and the marshmallow fluff has puffed, about 20 to 23 minutes (the marshmallow fluff will deflate as it cools). Transfer to a wire rack and let cool completely.

    For the topping:

    While the tarts are cooling, place the milk chocolate in a small microwave-safe bowl. Melt the chocolate in 15-second bursts in the microwave, stirring after each burst, until smooth.

    Set the wire rack with the tarts on it over a baking sheet. Place melted chocolate in a zip-top bag, cut a small opening on one corner of the bag, and drizzle chocolate over tarts. Eat right away, or let the chocolate set before serving.

    From Chow

  • Chocolate Mousse Tart with Bourbon Caramel Sauce

    How to make Chocolate Mousse Tart with Bourbon Caramel Sauce

    Yield: Serves 8-10

    Cook: 5 hours

    Ingredients

    Pecan Crust

    •    1/2 cup flour
    •    1/4 cup unsweetened cocoa powder
    •    1 cup pecans, toasted
    •    1 tablespoon granulated sugar
    •    2 tablespoons brown sugar
    •    ½ stick (2 ounces or 4 tablespoons) unsalted butter, melted

    Chocolate Mousse Filling

    •    8 ounces bittersweet chocolate, finely chopped
    •    ½ stick (2 ounces or 4 tablespoons) unsalted butter, cut into pieces
    •    1-2 tablespoons bourbon*
    •    2 tablespoons water
    •    1 teaspoon vanilla
    •    4 large Safest Choice Pasturized eggs, separated, at room temperature**
    •    ¾ cup heavy cream
    •    pinch of salt
    •    ¼ cup sugar

    Bourbon Caramel Sauce

    •    1 cup granulated sugar
    •    1/4 cup water
    •    1/2 tablespoon light corn syrup
    •    1/2 cup heavy cream
    •    2 tablespoons bourbon*

    Notes: To toast the pecans for the crust, spread them evenly on a baking sheet and bake in a 350 degree oven for 5 minutes, or until fragrant. Be careful not to burn!

    *Any alcohol in this recipe is optional and simply adds more flavor. Add as little or as much as you prefer. You could substitute another liqueur such as a raspberry, orange, or coffee liqueur in the mousse or even the caramel.

    **Be sure the egg whites are at room temperature before whipping; this allows them to better increase in volume.

    Directions

    For the crust:

    Preheat oven to 350 degrees. Spray a 9-inch tart pan with non-stick spray. Combine flour, cocoa, pecans, and sugars in the bowl of a food processor. Pulse until evenly blended and pecan pieces are no larger than the size of small peas. Add the melted butter and pulse until mixture is moistened and sticks together when pressed between your fingers. Press crust into the bottom and up the sides of the prepared tart pan. Bake 10 minutes. Let cool completely on a rack.

    For the chocolate mousse filling:

    In a heatproof bowl over a saucepan of barely simmering water, combine the chocolate, butter, bourbon, and water. Allow the butter and chocolate to melt, then whisk mixture until smooth and glossy. Remove from heat and add the egg yolks, one at a time, whisking after each addition to combine. Add vanilla. Continue stirring until mixture is smooth and glossy again. Set aside to cool, stirring frequently with a spatula for another 5-10 minutes until just warm.

    Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment or in a mixing bowl with a hand mixer, whip the cream to medium-firm peaks. Set aside. In another clean mixing bowl, combine room temperature egg whites and salt. Using a clean whisk attachment or beaters, beat egg whites on medium-high speed until soft peaks form. It takes a bit longer to whip pasteurized eggs whites, and adding a bit of cream of tartar or lemon juice will help. Slowly add sugar and beat until glossy, firm peaks form.

    Spoon the whipped cream onto the cooled chocolate mixture and fold in gently with a rubber spatula, stopping when large streaks of chocolate are still visible. Add the egg whites and continue folding until just combined. Pour mousse mixture into cooled pecan crust and cover with plastic wrap. Chill in refrigerator for at least 4 hours or overnight before drizzling with caramel and serving.

    For the caramel sauce:

    In a small non-stick saucepan, bring the sugar, water and corn syrup to a boil over high heat. Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush to prevent sticking and burning. Continue cooking, without stirring, until an amber caramel forms, about 6 minutes. Remove from the heat and carefully stir in the cream (the mixture may violently bubble once cream is added, that's okay). Let cool for 1 minute, then stir in the bourbon. Place back on medium-high heat and bring the mixture to a boil and cook, stirring, for 1 minute. Remove from heat and let the caramel sauce cool slightly to room temperature. Drizzle over chocolate mousse tart and serve. Caramel can be made up to 4 days ahead of time and stored in an airtight container in the fridge.

    The assembled mousse tart can be stored in the fridge for up to 3 days.

  • Lime Tartlets

    How to make Lime Tartlets

    Yield: Serves 4

    Cook: 1 hour

    Ingredients

    For Crust:

    • 1 1/4 cups graham cracker crumbs (from 9 graham cracker sheets)
    • 2 tablespoons sugar
    • 5 tablespoons (2 1/2 ounces) unsalted butter, melted

    For Filling:

    • 1 (14 oz) can sweetened condensed milk
    • 5 large egg yolks
    • zest of 2 limes
    • 1/2 cup of lime juice

    For White Chocolate Drizzle:

    • 1/2 cup white chocolate chips

    Directions

    Preheat oven to 375F. Spray four 4 or 5-inch tart pans with cooking spray.

    Stir graham cracker crumbs, sugar, and butter together until well combined. Press mixture evenly onto bottom and up side of each tart pan. Bake crust for 10 minutes and allow to cool on a rack. Leave oven on.

    To make filling, whisk together condensed milk and yolks until well combined. Add in the lime zest and juice and whisk to combine. Pour filling evenly into each tart crust, and bake for 15 minutes. Cool completely, and refrigerate.

    Before serving, melt the white chocolate in a microwave-safe bowl in the microwave in 15-second bursts until melted and smooth. Drizzle over tarts.

    Adapted from Gwen's Kitchen Creations