S'mores Tartlets

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs 20 mins

Ingredients

• 10 tablespoons unsalted butter, at room temperature
• 1/2 cup light brown sugar, lightly packed
• 2 tablespoons honey
• 1 cup all-purpose flour, plus extra for rolling
• 2/3 cup whole wheat flour
• 1/3 cup wheat germ
• 1/2 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1 cup heavy cream
• 1/4 cup whole milk
• 1 tablespoon unsalted butter
• 7 ounces bittersweet chocolate (or use chips) or 7 ounces semisweet chocolate, chopped (or use chips)
• 2 large egg whites
• 2/3 cup sugar
• 1/2 vanilla bean, split and seeded
• 1 tablespoon light corn syrup
• 1/3 cup water

Recipe

• 1 in a stand mixer with paddle, cream together butter, brown sugar and honey, on medium speed until light and fluffy, 5-7 minutes. in another bowl, whisk together all-purpose flour, whole wheat flour, wheat germ, salt, baking soda and cinnamon. reduce mixer speed to low and add dry ingredients, one large spoonful at a time; mix until fully combined, about 2 minutes. place dough on a square of plastic wrap and pat into a 1"-thick disc; wrap and refrigerate at least 2 hours.
• 2 meanwhile, place a rack in the middle of the oven and preheat to 325°f roll chilled dough out to 1/4" thickness. using a 1-1/2" biscuit cutter, make 50 discs; place each into a 1" tart ring. trim excess dough from edges and place tart shells on baking sheets. bake until light golden brown, about 9 minutes. place baking sheets on wire racks and let cool completely. remove tart shells from molds and set aside.
• 3 bring cream and milk to a boil in a heavy saucepan. place chocolate and butter in a large mixing bowl. as soon as dairy boils, pour over chocolate and let stand 1 minute. whisk until smooth. pour ganache into tart shells, filling them completely. refrigerate until set, about 30 minutes.
• 4 in a very clean stand mixer with whisk attachment, beat egg whites on low speed until just beginning to froth. add 1 tbsp sugar and vanilla seeds. meanwhile, combine remaining sugar, corn syrup and water in a small saucepan. cook over medium heat until mixture reached 236f, about 4 minutes, swirling pan about once a minute to mix. increase mixer to medium-high speed and pour syrup into bowl in a very thin stream. continue to whip until thick and glossy, and cooled to room temperature, about 5 minutes.
• 5 place meringue into a pastry bag with a small pastry tip. pipe a small dollop of meringue onto each tartlet. broil the top of the meringue with a small hand-held torch just before serving.