Recipe: S’mores Ghost Tart

For when you want more spooky treats.

This fall, the S’mores Ghost Tart can be found at the Gasparilla Island Grill in The Grand Floridian. This treat is super cute and fun to recreate at home!

Credit: MickeyBlog.com

S'mores Ghost Tart

Yields 6 servings

Ingredients:

Chocolate mousse

• 1 cup heavy whipping cream, divided

• 2 milk chocolate bars, finely chopped

• ½ teaspoon vanilla extract

Ganache

• 1 cup heavy whipping cream

• 2 semi-sweet chocolate bars, finely chopped

Assembling the tart

• 6 mini graham cracker pie crusts

• Halloween sprinkles

• Marshmallow fluff, frozen in a piping bag

Instructions:

Chocolate mousse

1. Add your finely chopped milk chocolate to a heat-proof bowl and set aside.

2. Heat ½ cup of heavy whipping cream in a small saucepan over medium-high heat until simmering.

3. Pour the simmering heavy whipping cream over the chocolate in the bowl.

4. Wait 2 to 3 minutes to allow the chocolate to melt, then stir with a spoon or spatula until the chocolate is fully melted and combined.

5. Stir in the remaining heavy whipping cream and vanilla extract.

6. Cover and chill in the fridge for at least 3 hours, but ideally overnight.

7. After it is fully chilled, whip the mousse using a hand mixer or a stand mixer on medium speed until peaks form. Set aside.

Ganache

1. Add your finely chopped semi-sweet chocolate to a heat-proof bowl and set aside.

2. Heat your heavy whipping cream in a small saucepan over medium heat until simmering.

3. Pour the simmering heavy whipping cream over the chocolate in the bowl.

4. Wait 2 to 3 minutes to allow chocolate to melt, then stir with a spoon or spatula until the chocolate is fully melted and combined.

5. Let sit at room temperature for 2 hours to fully cool and thicken.

Assembling the Tart

1. Set out your 6 mini graham cracker crusts.

2. Spoon a layer of ganache into each one.

3. Add your whipped chocolate mousse to a piping bag and top the ganache with a swirl of chocolate mousse.

4. Pipe marshmallow fluff on top of the chocolate mousse into the shape of a Hershey kiss.

5. Use a handheld torch to lightly toast the marshmallow fluff.

6. Press Halloween-themed sprinkles around the border of the marshmallow fluff.

7. Add some of the ganache to a piping bag and pipe two eyes and a mouth onto the top of the marshmallow fluff to finish it off.

Takeaways:

While these probably won’t turn out as pretty as the Disney versions, they will definitely taste good! The main issue I had was getting the marshmallow fluff to stay in the shape of the ghost. My creations ended up melting over the sides of the tart, but freezing the marshmallow fluff should give it a little more stiffness, at least for a while. These should be kept in the fridge if you have any leftovers.