Chocolate Pudding & Toasted Marshmallow Tarts

**Chocolate Pudding & Toasted Marshmallow Tarts**

*A Decadent Dessert with Gooey, Creamy, and Crunchy Layers That'll Steal the Show*

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### Introduction

When rich chocolate pudding meets a buttery tart crust and is crowned with gooey toasted marshmallows, you get a show-stopping dessert: **Chocolate Pudding & Toasted Marshmallow Tarts**. These individual treats bring together velvety, homemade chocolate pudding, crisp pastry shells, and a nostalgic touch of toasted marshmallows reminiscent of campfire s'mores. The result is an indulgent, comforting, and elegant dessert that’s perfect for dinner parties, holidays, or simply treating yourself.

In this recipe, you'll learn to make everything from scratch: a tender tart crust, a silky chocolate pudding filling, and a fluffy homemade marshmallow topping. Each component plays a unique role in creating the perfect bite—textured, sweet, and deeply satisfying.

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### Ingredients

#### For the Tart Crusts (makes 6 mini tarts or 1 large tart):

* 1 ½ cups all-purpose flour

* ¼ cup powdered sugar

* ½ teaspoon salt

* 10 tablespoons unsalted butter, cold and cubed

* 1 large egg yolk

* 2–3 tablespoons ice water

#### For the Chocolate Pudding Filling:

* ½ cup granulated sugar

* ¼ cup unsweetened cocoa powder

* 2 tablespoons cornstarch

* ¼ teaspoon salt

* 2 cups whole milk

* 3 large egg yolks

* 1 teaspoon vanilla extract

* 4 oz semisweet or bittersweet chocolate, chopped

* 2 tablespoons unsalted butter

#### For the Marshmallow Topping:

* 1 cup granulated sugar

* ⅓ cup water

* ¼ cup light corn syrup

* 2 large egg whites

* ¼ teaspoon cream of tartar

* 1 teaspoon vanilla extract

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### Instructions

#### Step 1: Make the Tart Crusts

1. In a food processor, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

2. Add the egg yolk and pulse to combine. Then, slowly drizzle in ice water—1 tablespoon at a time—until the dough just begins to come together.

3. Turn the dough onto a floured surface, knead gently, and shape into a disk. Wrap in plastic and chill for at least 30 minutes.

4. Roll out the chilled dough and cut it to fit mini tart pans (or press into a single large tart pan). Trim edges and prick the bottoms with a fork.

5. Freeze for 10–15 minutes while preheating your oven to 375°F (190°C).

6. Line the tart shells with parchment and fill with pie weights or beans. Bake for 15 minutes. Remove weights and bake for another 5–8 minutes until golden.

7. Let crusts cool completely before filling.

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#### Step 2: Make the Chocolate Pudding

1. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.

2. Gradually add milk while whisking to dissolve the dry ingredients. Then whisk in the egg yolks.

3. Heat over medium, whisking constantly until the mixture thickens and starts to bubble—about 8–10 minutes.

4. Remove from heat and stir in vanilla, chopped chocolate, and butter. Mix until smooth.

5. Pour pudding into the cooled tart shells and smooth the tops.

6. Chill the filled tarts in the refrigerator for at least 2 hours to allow the pudding to set.

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#### Step 3: Make the Marshmallow Topping

1. In a small saucepan, combine sugar, corn syrup, and water. Heat over medium until the mixture reaches 240°F (115°C) on a candy thermometer.

2. While the syrup heats, beat egg whites and cream of tartar in a stand mixer on medium-high until soft peaks form.

3. With the mixer on low, slowly drizzle the hot syrup into the egg whites.

4. Increase speed to high and beat until glossy, stiff peaks form—about 5–7 minutes.

5. Beat in vanilla extract.

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#### Step 4: Assemble and Torch

1. Spoon or pipe the marshmallow topping over the chilled chocolate pudding layer.

2. Use a kitchen torch to toast the marshmallow peaks until golden brown. If you don’t have a torch, place the tarts under a broiler for a few seconds—but watch them carefully to avoid burning.

3. Serve immediately for warm, gooey marshmallow—or refrigerate and serve chilled with the marshmallow topping still intact.

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### Tips & Variations

* **Add crunch**: Sprinkle crushed graham crackers or nuts between the pudding and marshmallow layers for texture.

* **Flavor twist**: Infuse the chocolate pudding with a splash of coffee or orange zest for an extra dimension.

* **Make-ahead**: The tarts (without marshmallow) can be made up to 2 days in advance. Add and torch the topping just before serving.

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### Final Thoughts

**Chocolate Pudding & Toasted Marshmallow Tarts** are a playful, elegant take on familiar childhood flavors, delivered in a refined, tart-sized form. With each forkful offering a balance of crisp crust, rich chocolate, and cloud-like marshmallow, these tarts are sure to be the highlight of any dessert table.

Would you like a printable version or suggestions for making these gluten-free?