Gluten-Free mores Tartlets Recipe

Gluten-Free mores Tartlets
Gluten-Free mores Tartlets

Gluten-Free mores Tartlets Recipe

Gluten-Free mores Tartlets

or all the bakers and chocolate lovers out there – this recipe is for you! These chocolate tartlets are a fun twist on a my favorite camping dessert, S’mores. Crushed graham crackers on the bottom, a yummy chocolate filling and a marshmallow Italian meringue on top.

Sharing these from the archive for National S’mores Day! Madison loved helping me in the kitchen. I put those little hands to work. I also made the cupcakes a day ahead, then made the meringue the following day which worked out perfect.


S’mores Tartlets

Servings: 12 • Size: 2 tartlets  • Old Points: 4 pts • Weight Watcher Points+: 6 pt

Calories: 199 • Fat: 10 g • Carb: 27 g • Fiber: 2 g • Protein: 4 g • Sugar: 18 g

Sodium: 111 mg  • Cholest: 37 mg

For the graham cracker crust:


4 oz gluten free or reduced fat Graham crackers

2 tbsp dark brown sugar

3 tbsp whipped unsalted butter



For the chocolate filling:


8 oz 60% chocolate, chopped

3/4 cup canned fat free evaporated milk

2 large eggs



For the marshmallow meringue:


1/4 cup sugar

2 tbsp water

1/4 cup egg whites (from 2 large eggs)

1/8 tsp cream of tarter

1/2 tsp vanilla extract



Preheat oven to 350F.

Line a mini muffin pan with 24 liners and set aside.

Crush the cookies (using blender or rolling pin) and put the crumbs in a bowl; stir in butter and brown sugar, I used my fingers to combine well until it resembles coarse crumbs.



Divide about 1 tbsp of crumbs into muffin liners and press down.  Bake for about 10 min then lower oven temp to 325°F.


Place the chopped chocolate in a large bowl.  In a sauce pan heat the milk for the chocolate filling until its just about to boil, remove from heat before it boils.  Pour the milk over the chocolate and let stand for a moment to let the chocolate melt, then whisk to combine well.

In a separate bowl, beat the eggs well.  Slowly add a small amount of

the chocolate mixture to the eggs (about ¼ cup at a time) in 3

additions, you want to make sure you don’t scramble the eggs so whisk

vigorously after each addition until all of the eggs and chocolate are

mixed together.



Fill the muffin liners almost to the top.


Bake for 10-12 minutes until it sets.  Let cool and start your meringue.

Stir together the sugar and water in a small sauce pan and heat on high heat until boiling and and it starts to turn a nice amber color, 5 min, shut the fire and swirl in the pan for another minute

Meanwhile, while you are caramelizing the sugar using a hand mixer with a whip attachment, whip the egg whites and cream of tarter on medium high until soft peaks form, turn to medium low and very slowly pour in the hot sugar syrup turn to high and whip until very thick and glossy, about 2 to 3 minutes. Blend in vanilla.

Transfer to a piping bag and dollop the merengue on top of each tartlet. Use a torch or broil in the oven for 2 minutes until it golden, careful not to burn. Eat within 4 hours.


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