But I didn’t know HOW good this would be!
It’s as if you were to take a decadent tart, a light, rich, chocolate mousse, and a gooey campfire s’more and combine them into one amazing, yet healthy, dessert.
I love these marshmallows because they lay perfectly flat on the tartlets. I call them “pillows of glory”. You must have these!
Have I mentioned how fun it is to microwave marshmallows? You can read all about how fun it is to watch them blow up here!
But let’s get back to these amazing S’mores Tartlets. The recipe for the tartlet shells is the same one from the Patriotic Tartlets post. I ran out of almond flour, so this time I just used whole wheat flour instead. I found out that this makes the shell much drier, so be sure to add in a couple of extra tablespoons of greek yogurt or milk to help the dough out!
Also, I made these tartlet shells a little smaller than the patriotic tartlet shells, which is why I was able to make 12 out of them vs. 8. I think the 2 Tbsp of Greek Yogurt I added due to the whole wheat flour may have also contributed to this. Once you bake the tartlets for the initial 10 minutes (instructions below), add the chocolate chips to each tartlet shell (like the photo below) for extra gooey-ness!
- 1/2 Cup Coconut Milk
- 1/2 Cup Nonfat Plain Greek Yogurt
- 1/2 Cup Egg Whites
- 2 Tbsp Coconut Sugar
- 2 Packets Stevia
- 1 Tbsp Cocoa Powder
- 1 tsp Vanilla
- Pinch of Salt
- 1-2 Tbsp Chocolate Chips
- 12 Marshmallows
- Whisk the coconut milk and yogurt together and heat up in a sauce pan or small pot over medium heat.
- In a medium bowl, mix the egg, sugar, and salt together. Pour the heated milk mixture into the egg mixture.
- Pour the combined mixtures back into the pan and heat over medium heat until it starts to simmer (about 10-15 minutes).
- Remove from heat, then whisk in the stevia, cocoa, and vanilla. Let it set in the fridge.
- While the filling is setting, make the tartlet shells using the recipe from the Patriotic Tartlets post.
- Bake the tartlet shells for about 10 minutes, then place a couple of chocolate chips and pour the set filling into each tartlet shell. Bake for about 8 more minutes.
- Add a marshmallow to each tartlet and broil for about 3-5 minutes (just enough to toast the marshmallow a little). Serve hot or cold!