S'mores Tartlets

Get a little taste of summer in the depths of winter - a graham cracker sablé crust filled with semisweet chocolate ganache, topped with bruléed marshmallow meringue. Adapted from a recipe by Jenny McCoy at Serious Eats. http://bit.ly/bE7ezn

• Ready In: 3 hrs 20 mins
• Serves: 50
• Yields: 50 1-inch tartlets

Ingredients

• Graham Cracker Sable

• 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

• Chocolate Ganache

• 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)

• Marshmallow Meringue

• 2  large  egg whites
• 2⁄3 cup sugar
• 1⁄2 vanilla bean, split and seeded
• 1  tablespoon light corn syrup
• 1⁄3 cup water

Directions

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.