Toasty S'mores Tart
You know when you find a recipe online and you have to scroll for 10 years to find the actual recipe? You don't have to do that here...yet. Maybe someday I'll write a novel with ads and pictures leading you to the recipe but for now I'll make it easy :)
As always with all of my recipes if you ever have any questions please don't hesitate to reach out to me on social media. I am always listening to you guys and taking your suggestions for cookie designs, ideas for new recipes, and whatever else you guys want to see or need. I am always happy to help!
Ingredients for the Graham Cracker Crust:
1 1/2 cups crushed graham crackers
3 1/2 Tbsp. brown sugar
1/2 tsp. ground cinnamon
dash of salt
6-8 Tbsp. melted, unsalted butter
Ingredients for the Ganache Center:
1 1/4 cups heavy cream
1 1/2 cups chopped, semi-sweet chocolate
Ingredients for the Marshmallow Meringue:
8 egg whites
1 3/4 cups sugar
1/4 tsp. salt
1/4 tsp. cream of tartar
1 tsp. vanilla extract
Directions:
Starting with the graham cracker crust, preheat the oven to 350° and grease your tart dish (or whichever pan/dish you'd like to bake this in). I used a 9" tart pan with a removable bottom.
Crush the graham crackers using a food processor OR if you're like me and don't feel like lugging out the food processor and having to clean all the pieces after just place the graham crackers into a large ziplock baggie, seal the top, and use a mallet or rolling pin to crush the graham crackers until it resembles sand.
Add the crushed graham crackers to the bowl and add in the brown sugar, cinnamon, and salt. Use a silicone spatula to combine these ingredients together then add in the melted butter.
Place the graham cracker mixture in the prepared pan and press it down into the bottom and sides. For this step, use your hands and the bottom of a measuring cup to help pat down the crust.
Bake the crust on its own for 5-7 minutes or until lightly golden brown and set. Let this cool completely.
To make the ganache filling, place the chopped chocolate in a medium sized, heat proof bowl and bring the cream to a simmer in a small pot on the stovetop or in the microwave.
Once the cream is simmering, pour it over the chopped chocolate. Use a silicone spatula to move around the chocolate to make sure it is fully covered with the hot cream but don't mix it yet!
Let the cream sit over the chocolate for about a minute then whisk until it fully combines together and has a nice, smooth texture.
You can pour the ganache into the crust once the crust has had time to cool.
Once you've poured and spread out the ganache evenly into the crust, place this in the fridge for about 1 hour.
We can prep and make the marshmallow meringue in the meantime.
Start by placing a large pot filled a little over a quarter of the way with water on the stovetop to bring to a simmer.
To the bowl of a stand mixer or another heatproof bowl where you can use an electric hand mixer, place the egg whites, sugar, salt, and cream of tartar.
Place the egg white mixture bowl over the simmering pot of water to create a double boiler station.
Now we want to constantly mix this mixture while it is over heat for about 15 minutes until the mixture has reached 175°.
Once the mixture has reached 175°, bring the bowl to the stand mixer fit with the whisk attachment (or use electric hand mixer if you don't have a stand mixer) and beat it starting on slow speed for about 1 minute.
Slowly increase the speed every few minutes. You'll notice the mixture starting to look frothy. After about 2 1/2 minutes, increase the speed to high and stop once the merengue has reached a shiny, white color and has stiff peaks.
To check for stiff peaks, life the whisk with meringue on it and see if the meringue can hold up nicely on its own when flipped up to check.
Once you have glossy, stiff peaks you can stop mixing.
Add the marshmallow meringue to the top of the cooled ganache by spooning it on top. Use a spoon to smooth it out, add fun swirls, make designs, whatever you want!
Next, my favorite part, use a culinary torch to toast the meringue and give it that beautiful S'moresy look. If you don't have a torch, carefully broil the top of the meringue in the oven on low broil for a few seconds. Keep in mind that using the broil setting in your oven works very fast so never take your eyes off of it in the oven!
Enjoy right away or store in the fridge in the meantime. I hope you had fun!!