What do you get when you combine two classic Canadian desserts? The ultimate summertime treat: s’mores butter tarts! These feature a classic butter tart filling along with the three components of a s’more: milk chocolate, graham crackers and marshmallows. Get the campfire songs ready — this dessert doesn’t disappoint.
Want more fun summertime treats? These Nanaimo bar popsicles and strawberry rhubarb cheesecake pastry pockets are so delish.
This recipe requires a rest time of 2 hours.
For the crust, in a large mixing bowl, whisk together the flour, graham cracker crumbs and salt. Using your hands, work in the butter until a crumbly mixture is formed.
Add the ice water and mix until the dough comes together. Turn out onto a lightly floured surface and shape into a disc.
Wrap in plastic wrap and refrigerate for a minimum of 2 hours.
On a lightly floured surface, roll out dough to 1/8-inch thick. Using a biscuit cutter, cut dough into 18 circles and shape into a muffin pan. If using a larger muffin pan, cut dough into 12 circles. Refrigerate while you prepare the filling.
For the filling, preheat the oven to 425°F.
In a medium-size mixing bowl, whisk together the butter, sugar, corn syrup, egg, vanilla and salt until well blended. Transfer to a pourable measuring cup.
Sprinkle a few pieces of chocolate in each tart shell. Evenly divide filling amongst the shells. The tarts should be ¾ of the way full.
Bake for 18 to 22 minutes, until the filling is bubbly and the crust is golden.
Remove from the oven and top with marshmallows. Just before serving, broil the tarts for 30 seconds or until marshmallows are toasted. Top with a sprinkle of graham crackers and shaved chocolate. Enjoy!