S'mores Tart
A stunning s'mores tart with a buttery graham cracker crust, silky two thirds dark and one third milk chocolate ganache, and a thick layer of marshmallow fluff torched until perfectly golden and caramelized. Made in a 9 inch tart shell pan and ready in about an hour including chill time. The most impressive dessert that tastes exactly like a campfire s'more in every single slice.
Equipment
- 1 9" tart shell pan
- 1 food processor optional
- 1 Sauce Pan
- 1 medium bowl
- 1 whisk
- 1 stand mixer
- 1 kitchen torch
Ingredients
For the Graham Cracker Crust:
- 1.5 cups graham cracker crumbs about 1.5 packages
- 6 Tbs melted butter
- pinch of salt
For the Chocolate Ganache Filling:
- 200 g dark chocolate I prefer the Ghirardelli Bars
- 100 g milk chocolate
- 300 g heavy cream
- 2 Tbs butter
For the Marshmallow Fluff (you can also use store bought):
- 1/3 cup water
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 3 egg whites room temp
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- 1/4 tsp fine sea salt
Instructions
For the Graham Cracker Crust:
- Crush Graham Crackers in a food processor or big ziplock bag with a rolling pin until you have even, fine crumbs.
- Add melted butter and pinch of salt and stir until consistency resembles wet sand.
- Press into the bottom of a 9" tart shell pan and all the way up the sides.
- Bake at 350F for 8 min and cool completely.
For the Chocolate Ganache Filling:
- Chop chocolate bars into a rough chop and place in a medium mixing bowl.
- In a sauce pan over medium heat, heat cream just until the edges begin to bubble and remove from heat. Do not boil.
- Pour cream over chocolate and let it sit for 2 minutes.
- Using a whisk, combine chocolate and cream until smooth.
- Add butter and stir until butter is fully melted and incorporated.
- Pour ganache into cooled crust and refrigerate until set (usually a few hours)
For the Marshmallow Fluff:
- In a sauce pan, combine water, sugar and corn syrup and stir until combined. Do not stir beyond this point.
- Using a candy thermometer, heat the mixture until it reaches about 225F. Now start your egg whites.
- Combine egg whites and cream of tartar in the bowl of a stand mixer and whip on medium speed for about 4 minutes until you have soft peaks.
- After 4 minutes your syrup temperature should be about 240F.
- Turn your mixer to slow and SLOWLY pour hot syrup in a steady thin stream into the egg whites while mixing.
- Increase speed to medium high and continue whipping for 6 more minutes
- Add vanilla and salt and whip again until fluff is cooled completely.
- Store any extra marshmallow fluff in an air tight container for 2 weeks at room temp.
Top and Finish:
- Top tart with heaping blobs of marshmallow fluffs and use the back of the spoon to create big swirls. The more definition and divets you add, the more texture you'll have when you toast!
- Using a kitchen torch, toast the top generously, charring some parts and leaving some white and golden brown.
- Slice with a hot clean kitchen knife and enjoy!!