Mini Chocolate Meringue Tarts

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the graham cracker crumbs with the melted butter until well combined.
3. Press the mixture firmly into the bottom and up the sides of mini tart pans. Place the pans on a baking sheet and bake for 10 minutes. Remove from the oven and let them cool.
4. In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let it cool slightly.
5. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined.
6. Spoon the chocolate filling into the cooled tart crusts and refrigerate for at least 2 hours to set.
7. For the meringue, in a clean, dry bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form.
8. Pipe or spread the meringue over the chilled tarts.
9. Use a kitchen torch to lightly toast the meringue until golden brown.
10. Serve and enjoy these delightful mini chocolate meringue tarts with a hint of S'mores flavor!