COMPANY
SUBSCRIBE
INFO
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • Black RSS Icon

© 2020 Dessert'D Organic Bake Shop

S'More Tart

This weekend is Labor Day, and so many people flood Mammoth Lakes for one last hurrah before summer officially ends (and the locals summer begins). There are so many cool places to camp in and around Mammoth Lakes and camping wouldn't be camping without S'Mores.


Anyone that knows me well enough knows that I'm not that into camping. I spent a fair amount of time camping in Oregon when I used to live and work at Mt. Hood in the summer time. I always loved the idea of camping, but the actual camping part is never that fun when I go (I like bathrooms, showers and my bed just a little too much). But S'Mores were always something we did camping and sometimes it brings back sweet memories. So I've learned that you can enjoy S'Mores in other ways besides over a camp fire.


So I have created this S'More Tart. Bring it to your family BBQ, beach party, or even just make it and eat it all yourself (we won't tell). This simple tart gives to the true flavor of S'Mores without all the mess, and you can easily prepare it ahead of time and just torch the top before serving so the marshmallow is warm and gooey - just like a S'More.




S'More Tart

Makes 9-inch Tart


Crust

6 Tablespoons (85 grams) organic salted butter, softened

1 package (136 grams) organic graham crackers

47 grams (3 tablespoons) organic cane sugar


Filling

6 ounces (1 cup plus 3 tablespoons) finely chopped organic milk chocolate

6 ounces (1 cup plus 3 tablespoons) finely chopped organic dark chocolate

1/2 cup organic heavy whipping cream


Topping

4 grams (heaping 1 1/2 teaspoons) gelatin

2 tablespoons very cold water

114 grams (1/2 cup) organic cane sugar

78 grams (1/4 cup) organic light corn syrup

2 tablespoons water

a pinch of fine sea salt

1/2 teaspoon organic ground vanilla bean

170 grams (1 cup plus 3 tablespoons) organic powdered sugar, sifted


Method Preheat oven to 350°F .

First, bang the package of graham crackers against the counter to break them up a little. Then, add to food processor with butter and sugar. Grind everything until you have no more chunks of butter or graham crackers.

Grease a 9 inch tart pan and form the graham cracker crust in the pan and up the sides.

Bake for 7 minutes.

Allow crust to cool completely before beginning next step.

In a double boiler, add both kinds of chocolate. Melt until completely melted, then whisk in the cream a little at a time until you have a smooth ganache.

Pour the chocolate ganache into the graham cracker crust and spread evenly.

Allow the filling set up in the fridge for 2 hours (or overnight) before beginning next step.

In the bowl of a stand mixer with the whisk attachment, add the gelatin and 2 tablespoons cold water. Stir to combine, then set aside.

In a medium pot, add the sugar, corn syrup, the other 2 tablespoons of water and the salt.

Put the pot over high heat, stir to combine everything and occasionally stir until the mixture starts to boil and rise up. Remove it from the heat and pour over the gelatin in the mixing bowl.

Whisk on high until the marshmallow cream has turned a bright white color and is very thick, about a 2 to 3 minutes.

Add in the vanilla bean and powdered sugar and whisk for another minute to combine completely.

Spread the marshmallow cream on top of the chocolate, leaving a little boarder around the sides.

Torch the top of the marshmallow cream with a food torch.


High Altitude - Bake at 350°F for 5 minutes.