S'mores Tart
 
 
I made them in 4" individual tart shells but you can simply use all the ingredients listed below to make 1 larger family size portion tart
Author:
Serves: 10- Individual Tarts
Ingredients
  • ½ Recipe Ganache
  • FOR THE DOUGH
  • Unsalted Butter 2 sticks (226g)
  • Light Brown Sugar ¼ cup (53g)
  • Granulated Sugar ¼ cup (50g)
  • Honey 2 Tablespoons (42g)
  • Molasses 2 Tablespoons (42g)
  • All Purpose Flour 2 cup (250g)
  • Graham Flour (ground up graham cracker crumbs) ½ cup (45g)
  • Salt ½ teaspoon (3g)
  • FOR THE MARSHMALLOW
  • Cold Water ⅓ cup (80ml)
  • Plain Gelatin Powder 1 Tablespoon
  • Granulated Sugar ½ cup (100g)
  • Light Corn Syrup ½ cup (120ml)
  • Vanilla Extract 2 teaspoons (10ml)
Instructions
  1. Cream the butter & both sugars on medium to high speed for about 3-5 minutes until light & fluffy
  2. Add the molasses & honey and then mix smooth
  3. Add the sifted flour, graham crumbs & salt and mix until well combined
  4. Chill dough for about 2 hours before rolling
  5. Knead it back to a pliable dough on a generously floured surface and then roll it out to about ¼" thick
  6. Cut the dough out and fit it inside each un greased tart mold
  7. While you are preheating the oven to 350°F put the tart shells in the freezer
  8. When the oven is ready, bake the COLD tart shells for about 18-20 minutes or until they are golden browned and baked through
  9. Cool them completely and then pour in the melted ganache
  10. Allow the ganache to set and then prepare the marshmallows
  11. In a small sauce pot sprinkle the gelatin over the water and let it stand for about 5 minutes to bloom, it will look slushy as the gelatin absorbs the water
  12. Add the sugar and heat it over a low heat to melt the gelatin and dissolve the sugar DO NOT BOIL
  13. Add the corn syrup and vanilla extract and whip the entire mixture on high speed with a balloon whip attachment until it is white, fluffy about 5 X in volume and starts to look like marshmallow fluff
  14. Be careful not to whip it too long or the colder it gets the gelatin starts to set and will be nearly impossible to pipe out of the pastry bag!
  15. Im using a pastry bag fitted with a #21 Ateco tip to pipe spikey marshmallows all around the tops of each tart
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/smores-recipes/