INGREDIENTS:
- 1 sleeve graham crackers
- 1/3 cup sugar
- 6 tablespoons unsalted butter, melted
- 6 ounces semi-sweet chocolate chips
- 3 ounces heavy whipping cream
- 1/4 teaspoon kosher salt
- 2 large egg whites
- 1/2 cup sugar
- 1/8 teaspoon cream of tartart
- 4-6 fresh Florida strawberries, sliced (need 16 slices total)
- In the bowl of a food processor, pulse a sleeve of graham crackers with 1/3 cup sugar until you make fine crumbs. Add 6 tablespoons melted butter and pulse until combined. Spoon graham cracker crumb mixture into a 4 cup tartlet pan with removable bottoms. I use a small bottomed cup to tamp down the graham crackers. Set aside until ready to fill with chocolate ganache.
- Make the chocolate ganache: Heat 3 ounces heavy cream in a microwave safe bowl. I use the measuring cup I measured it in. You want this fairly hot. Microwave until it starts to bubble or heat on the stove top until it just starts to boil. Pour the hot cream over 6 ounces of semi-sweet chocolate chips and stir until smooth. Add a 1/4 teaspoon of kosher or sea salt and stir to combine. Give it a taste and add more salt as desired. Pour the chocolate ganache into each tart cup, dividing evenly among the 4 tart cups. Refrigerate for at least 30 minutes or until ready to serve.
- When ready to serve, slice the strawberries and set aside. Mix 2 egg whites, 1/2 cup sugar, and 1/8 teaspoon cream of tartar in a heatproof bowl - I use the metal bowl of my stand mixer. Set the mixing bowl over a saucepan with simmering water and whisk constantly until the sugar is dissolved. Check to make sure the sugar is completely dissolved by rubbing a bit of the egg mixture between your fingers. It should not feel grainy. Keep whisking until all the graininess is gone. We aren't trying to scramble the eggs here, so be careful with the heat. Once all the sugar is dissolved, remove from the heat, and beat the egg whites using the whisk attachment. Start the mixer out on a lower speed and once the egg mixture starts to thicken switch it over to high speed. Beat until the mixture forms stiff, shiny peaks - about 5-8 minutes. The amount of time it takes to form stiff peaks will vary depending on the speed of your mixer.
- Assemble the tarts by arranging 4 strawberry slices on top of the chocolate ganache and top with a piping of marshmallow meringue on each tart. You can also use a spoon to dollop on the marshmallow meringue. Using a kitchen torch, toast the marshmallow meringue if desired. Serve and enjoy!
Source: Life Tastes Good
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