10.28.2013

S'more Tart



Have you made s'mores yet? It's in right now, everybody is coming up with their own version and I am not the exemption. Last year, Lucas was not into s'mores at all, he would only eat the chocolate part of it, not caring for the rest. This year I made this tart and let me tell you, there was nothing left behind. 
Nobody can blame him. This tart came out really good, a crunchy-buttery graham crust with a layer of rich ganache topped with marshmallow fluff, do I need to say more? I've made this tart in the past using biscotti instead of the graham crackers and it works really great so, if you happen to have that handy, try it out. Although this time I kept it simple, sometimes I like to add spice to the crust. Cinnamon and nutmeg add a nice touch of Fall.


Ingredients:


For the crust

7oz graham cracker 
8 tbsp butter, melted

Preheat the oven to 350˚F. Finely grind the crackers in a food processor then add the melted butter and process until the crumbs are moistened. Press the crumbs mixture over the bottom and sides of an 9-inch springform pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack and set aside.

For the ganache

7oz dark chocolate, finely chopped
(I used 70% Callebaut chocolate)
1 cup heavy cream
2 tbsp butter

Place the chocolate and butter in a mixing bowl. Bring the heavy cream to a gentle boil. Pour the cream over the chocolate and let it stand for 10 minutes allowing the chocolate to melt. Whisk until smooth. Pour the chocolate onto the cooled crust and cover with a piece of plastic wrap placed directly on top of the ganache. Set aside until the ganache sets, this may take few hours. Once the ganache is ready, make the marshmallow fluff (recipe below). Using a torch, roast the top.   

Marshmallow fluff

4 egg whites
1 cup plus 2 tbsp granulate sugar
1 tsp vanilla extract

Combine all the ingredients in a heat proof bowl set over a pot of boiling water (make sure the water does not touch the pan). Whisk constantly until the sugar dissolves and egg whites are warm. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment and mix for 5 to 6 minutes on high speed or until you get glossy, stiff peaks.

29 comments:

  1. Oh my goodness - I would love this!!

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  2. This looks phenomenal! Who needs pumpkin when you can have this in October!

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  3. Wow. This looks incredible. There's no marshmallow's in the recipe? I didn't see any...

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    1. I made marshmallow fluff instead and works pretty good but here is a recipe for marshmallows if you like that instead! Thank you! http://deliciousshots.blogspot.com/2012/02/delicious-valentines.html

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  4. Oh, my goodness! What a gorgeous dessert!

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  5. They look phenomenal. A beautiful and yummy dessert.

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  6. We've just discovered s'mores and now I see this fabulous great big s'more of a tart. Looks divine!

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  7. Wow - this is beautiful!! I would be eating that chocolate filling by the spoonful...

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  8. Wow this is heavenly! Never thought of making smores into a tart...soooooo yummy:)

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  9. Gorgeous! I saw this on FoodGawker and had to come on over. Looks so yum. :)

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  10. Wow, this is awesome! This tart looks soo yummy!

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  11. Looks divine! Couple questions:
    1. Did you put it back in the oven for the brown on the top or did you use a torch?
    2. If I make this ahead of time for a party the marshmallow fluff wont melt or fall right?

    Thanks!

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    Replies
    1. I used a torch! You can make it a few hours ahead, it should be fine but do let the chocolate set before you make the marsh fluff, you can even make it the night before and the fluff, a few hours before serving. Thank you!

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