‘Tis the season for all things S’Mores!
So naturally I had to bust out the S’mores Tart!
With the success of my S’mores Campfire Cake (complete with sugar fire!) and the S’mores Cookies; how could I stop there?
Honey Graham Crust filled with chocolate ganache and smothered in melt-y toast-y homemade marshmallow!
You will be saying “I want s’ more!” for sure!
This is a Building on Recipes project of course, so you will have to prepare the graham dough and ganache ahead of time, but be sure NOT to make the marshmallow until just before you are ready to pipe it onto the tart.
As you all know the close relationship I have with my blowtorch and I will recommend that everyone has one!
It is what gives this S’mores Tart the signature campfire look by toasting the marshmallow to perfection!
- 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)
- Cream the butter & both sugars on medium to high speed for about 3-5 minutes until light & fluffy
- Add the molasses & honey and then mix smooth
- Add the sifted flour, graham crumbs & salt and mix until well combined
- Chill dough for about 2 hours before rolling
- Knead it back to a pliable dough on a generously floured surface and then roll it out to about ¼" thick
- Cut the dough out and fit it inside each un greased tart mold
- While you are preheating the oven to 350°F put the tart shells in the freezer
- When the oven is ready, bake the COLD tart shells for about 18-20 minutes or until they are golden browned and baked through
- Cool them completely and then pour in the melted ganache
- Allow the ganache to set and then prepare the marshmallows
- 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
- Add the sugar and heat it over a low heat to melt the gelatin and dissolve the sugar DO NOT BOIL
- 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
- 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!
- Im using a pastry bag fitted with a #21 Ateco tip to pipe spikey marshmallows all around the tops of each tart
For longer storage keep refrigerated for up to 6 days