By way of warning, I'm on a tart kick. My ambition is to become the Queen of Tarts. Ok, maybe just the tart queen of Arizona. At the very least the tart queen of my block.
So, for Chocolate Friday, I'm doing Chocolate Marshmallow Tarts, a recipe that began life on the Hershey's Kitchens website, modified to suit my taste, of course. It is now dangerously decadent. No really, I mean it. If your eyeballs aren't jiggling after you eat one of these tarts, I'll eat my ... hmm ... crown.
UPDATE: I had to modify the recipe. It was too rich and sweet, even for me, and that's saying something. Taking into account how sweet the marshmallow creme is, I reduced it, added whipped cream.
Chocolate Marshmallow Tarts
2/3 cup semi-sweet chocolate chips
1/4 cup milk
1/4 tsp almond extract
1/2 teaspoon vanilla extract
1/4 cup Marshmallow creme
1/4 cup whipped cream
6 (4 oz. pkg.) mini graham cracker crumb tart crusts
Whipped cream, fresh fruit, or maraschino cherries or chilled cherry pie filling or slivered almonds
1. Place chocolate chips, milk and sugar in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until milk is hot and chips melt when stirred. With wire whisk or rotary beater, beat until mixture is smooth; stir in vanilla and almond extract. Cool to room temperature.
2. Whip cream. Stir whipped cream and marshmallow cream together. Fold chocolate mixture into the cream/creme mixture and stir briefly, but leave some separation and "striping". Spoon or pipe into crusts. If you're a good piper, you could really do something beautimous with the striping effect of the brown and white. I just poured it in, impatient girl that I am.
3. Cover; refrigerate until set. Top and garnish as desired. Makes approximately 6 servings.
Note: You can make the graham cracker crust yourself, but I found these Keebler mini-tart shells already pre-made at the grocery store. They're about 3 inches in diameter. I tried them with the lemon curd because it sounded good but ... not so much. Chocolate filling with graham cracker crust is MUCH better. It's a lot like a s'more!
Pictures coming soon! Enjoy!