S’Mores Fudge Tarts Dairy Free - crackers

Method

• For the crust:
• 1. Preheat oven to 375 F. Line two 12-count standard muffin tins with cupcake liners (recipe makes roughly 20).
• 2. Grind graham crackers in a food processor or blender into a fine crumb. Add egg white and oil and pulse to combine. Crumb should hold together when squeezed, but should not form a large ball or appear too wet.
• 3. Press an equal amount into the bottom of each cupcake liner and tamp down.
• 4. Bake for roughly 8 minutes. Crust will puff up slightly and become golden. Remove pans from oven and set on a rack.
• 5. Let the crusts cool completely.
• For the tart:
• 1. Lower oven temperature to 350 F.
• 2. Pour chocolate chips into a large heat-proof bowl. Set aside.
• 3. Heat coconut milk in a small saucepan over medium low heat until it begins to boil. Remove from heat and pour over chocolate chips. Let the mixture sit for 2-3 minutes.
• 4. Meanwhile, whisk egg and egg yolk in a separate bowl. Whisk in vanilla and salt.
• 5. Stir coconut milk and chocolate chips until smooth.
• 6. Slowly drizzle egg mixture into chocolate, whisking constantly.
• 7. Pour a little over 1/4 cup chocolate mixture over each graham cracker crust.
• 8. Bake for 20-25 minutes. Chocolate should appear set but not dry. Remove pans from oven and set on a rack.
• 9. Let them cool completely.
• For the marshmallow topping:
• 1. Set oven to low broil. Adjust rack to top third of the oven.
• 2. Place 9-10 (or as many as you would like) marshmallows on top of each cooled tart.
• 3. Place tarts in oven for 1-2 minutes. Watch very carefully, as they burn quickly.
• 4. Remove pans from the oven and let them cool completely (I like to press down on the warm marshmallows a bit when they come out of the oven so they form an even layer).
• Adapted from S'mores Pie by Gimme Some Oven.