Recipe Entered for : ChefsRoll 2021 Chips Chunky Chips Ahoy Pieces Recipe Contest

 Chocolate Mascarpone Marshmallow Meringue Tartlets  

Prep Time:  60 Minutes

Total Bake Time: 40 - 45 Minutes

Servings:    8 Tartlets

INGREDIENTS:

(For Crust)-

2 1/2 cups chunky chips ahoy chocolate chip cookies, crushed,

6  tablespoons unsalted butter, melted,

(For Mascarpone Filling)-

8 ounces mascarpone cheese, softened,

8 ounces bar style cream cheese, softened,

1/4 cup caramel syrup topping, thick style,

1 large whole egg,

1 large egg yolk,

1 teaspoon pure vanilla extract,

1/2 cup chunky chips ahoy chocolate chip cookies, coarsely chopped,

(For Marshmallow Meringue Topping)-

7 large egg whites, room temperature,

1/2 teaspoon cream of tartar,

1/4 teaspoon kosher salt,

1/4 cup granulated sugar,

1 jar (7-ounce size) marshmallow crème,

(For Ganache and Garnishes)-

1/4 cup heavy whipping cream, 

1/2 cup semi-sweet chocolate chip morsels,

8 chunky chips ahoy chocolate chip cookie halves,(*4 whole cookies, cut in halves), 

1/3 cup chunky chips ahoy chocolate chip cookies, crumbled, 

DIRECTIONS:

!.)   Heat oven to 350 degrees F.   Line and/or grease 8 count, (3.5-to4-inch size), tartlet or ramekin baking dishes.  Prepare crust, in a medium bowl, mix crust ingredients (2 1/2 cups crushed cookie crumbs and melted  6 tablespoons butter) blended and moistened together. Divide crust crumb mixture evenly into each prepared tartlet or ramekin dish, and press crumbs firmly onto bottom and partially up sides of each dish. Place dishes evenly onto a large baking sheet pan with rim; bake crust for 7 to 8 minutes; remove partially baked crust from oven and let cool for 10 minutes. 

2.)   Prepare mascarpone cheese filling. In a large bowl, beat mascarpone cheese, cream cheese and caramel topping over medium-high speed with an electric mixer, until smooth and creamy. Add 1 whole egg, egg yolk and vanilla extract, continue beating for an additional 1 to 2 minutes, or just until blended and smooth. Add 1/2 cup coarsely chopped cookies into filling mixture and stir to fold into blend. Spoon and spread filling mixture, in even portions onto each tartlet cooled crust; bake filled crust lined tartlets, for 18 to 20 minutes longer, or until baked through, remove from oven and let cool over a wire rack for 15 minutes. 

3.)   Meanwhile, baked mascarpone filled tartlets are cooling, prepare marshmallow meringue topping. In a large bowl, beat the 7 egg whites over high speed with an electric mixer, (using clean and dry beater whisk attachments),till soft peaks form, add cream of tartar, salt and granulated sugar to egg whites, continue beating over high speed, till stiff peaks start form. Gradually, add the marshmallow crème , and continue beating, an additional 2 minutes longer until stiff peaks form meringue. Evenly portion to add by piping or spooning marshmallow meringue topping onto cover each cooled baked cheese filled tartlet, and make sure to seal edges. Bake marshmallow meringue topped tartlets for an additional and final bake of 12 minutes, or until meringue tops are lightly browned and set. Cool over wire cooling rack for 15 minutes; and cool completely for 1 to 2 hours in refrigerator; keep chilled when storing. 

4.)   Meanwhile, baked chocolate mascarpone marshmallow meringue tartlets are cooling over wire rack, prepare chocolate ganache and assemble for each tartlet. In a heavy-duty saucepan heat whipping cream to almost boiling over medium-high heat, quickly remove from heat, and add in 1/2 chocolate chip morsels, using a wooden spoon or spatula, stir till chips are melted and mixture is blended into chocolate ganache mixture; let ganache cool slightly 5 minutes. Meanwhile, using a sharp knife, cut a 1 1/2- to 2-inch slit into the top center of each tartlet, and carefully insert a half cookie piece into each. Sprinkle, even portions of the 1/3 cup crumbled cookies pieces over top of each tartlet. Finally, drizzle even portions of the cooled chocolate ganache over tops of each tartlet to complete assemble. Serve and enjoy.  Store any leftover tartlets in refrigerator to keep chilled.