S'mores Tart
S'mores Tart
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham crackers, crushed
- 6 tablespoons butter, melted
For the Chocolate Ganache
- 6 ounces semi-sweet chocolate chips
- 1 cup heavy cream
For the Homemade Marshmallow Fluff
- 2 tablespoons gelatin powder
- 1/2 cup cold water
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/2 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
Crush the graham crackers thoroughly using a food processor or by placing them in a bag and crushing with a rolling pin.
⏱️ 5 min
- 3
In a medium bowl, combine the crushed graham crackers and melted butter. Mix until well combined.
⏱️ 2 min
- 4
Press the graham cracker mixture evenly into a 9-inch tart pan, ensuring it covers the bottom and sides.
⏱️ 3 min
- 5
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack. This will take about 30 minutes of passive time.
⏱️ 10 min•🌡️ 350
- 6
While the crust cools, prepare the chocolate ganache. Place the semi-sweet chocolate chips in a heat-safe bowl.
⏱️ 2 min
- 7
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
⏱️ 3 min
- 8
Pour the hot cream over the chocolate chips in the bowl. Let the mixture sit undisturbed for 5 minutes to allow the chocolate to melt.
⏱️ 5 min
- 9
Stir the chocolate and cream mixture until it becomes smooth and glossy. Set aside to cool slightly while you prepare the marshmallow fluff.
⏱️ 2 min
- 10
In the bowl of a stand mixer fitted with a whisk attachment (or a large mixing bowl if using a hand mixer), combine the gelatin powder and 1/2 cup cold water. Stir briefly and let it sit (bloom) for a few minutes until it thickens. This will take about 5 minutes of passive time.
⏱️ 2 min
- 11
In a medium saucepan, combine the granulated sugar, 1/2 cup water, and corn syrup.
⏱️ 2 min
- 12
Heat the sugar mixture over medium-high heat, stirring occasionally, until it reaches 240°F (115°C) on a candy thermometer. Be careful not to let it boil over.
⏱️ 8 min
- 13
Carefully pour the hot sugar mixture into the bloomed gelatin in the mixer bowl.
⏱️ 1 min
- 14
Using an electric mixer, beat the mixture on high speed for several minutes until it becomes thick, white, and forms stiff peaks. This can take 7-10 minutes.
⏱️ 8 min
- 15
Add the vanilla extract and continue to beat until it is fully incorporated.
⏱️ 1 min
- 16
Pour the cooled chocolate ganache evenly into the completely cooled graham cracker crust.
⏱️ 2 min
- 17
Carefully spoon or pipe the homemade marshmallow fluff over the ganache layer, spreading it evenly to the edges.
⏱️ 3 min
- 18
Dust the top of the marshmallow fluff with powdered sugar.
⏱️ 1 min
- 19
Using a kitchen torch, toast the marshmallow fluff until it's golden brown and slightly caramelized. Alternatively, you can briefly place it under a broiler, watching carefully to prevent burning.
⏱️ 2 min
- 20
Allow the tart to set for at least 30 minutes in the refrigerator before slicing and serving.
Kitchen Tools
Nutrition Facts (per serving)
S'mores Tart
For the Graham Cracker Crust
- 1 1/2 cups graham crackers, crushed
- 6 tablespoons butter, melted
For the Chocolate Ganache
- 6 ounces semi-sweet chocolate chips
- 1 cup heavy cream
For the Homemade Marshmallow Fluff
- 2 tablespoons gelatin powder
- 1/2 cup cold water
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1/2 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
Crush the graham crackers thoroughly using a food processor or by placing them in a bag and crushing with a rolling pin.
⏱️ 5 min - 3
In a medium bowl, combine the crushed graham crackers and melted butter. Mix until well combined.
⏱️ 2 min - 4
Press the graham cracker mixture evenly into a 9-inch tart pan, ensuring it covers the bottom and sides.
⏱️ 3 min - 5
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack. This will take about 30 minutes of passive time.
⏱️ 10 min•🌡️ 350 - 6
While the crust cools, prepare the chocolate ganache. Place the semi-sweet chocolate chips in a heat-safe bowl.
⏱️ 2 min - 7
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil).
⏱️ 3 min - 8
Pour the hot cream over the chocolate chips in the bowl. Let the mixture sit undisturbed for 5 minutes to allow the chocolate to melt.
⏱️ 5 min - 9
Stir the chocolate and cream mixture until it becomes smooth and glossy. Set aside to cool slightly while you prepare the marshmallow fluff.
⏱️ 2 min - 10
In the bowl of a stand mixer fitted with a whisk attachment (or a large mixing bowl if using a hand mixer), combine the gelatin powder and 1/2 cup cold water. Stir briefly and let it sit (bloom) for a few minutes until it thickens. This will take about 5 minutes of passive time.
⏱️ 2 min - 11
In a medium saucepan, combine the granulated sugar, 1/2 cup water, and corn syrup.
⏱️ 2 min - 12
Heat the sugar mixture over medium-high heat, stirring occasionally, until it reaches 240°F (115°C) on a candy thermometer. Be careful not to let it boil over.
⏱️ 8 min - 13
Carefully pour the hot sugar mixture into the bloomed gelatin in the mixer bowl.
⏱️ 1 min - 14
Using an electric mixer, beat the mixture on high speed for several minutes until it becomes thick, white, and forms stiff peaks. This can take 7-10 minutes.
⏱️ 8 min - 15
Add the vanilla extract and continue to beat until it is fully incorporated.
⏱️ 1 min - 16
Pour the cooled chocolate ganache evenly into the completely cooled graham cracker crust.
⏱️ 2 min - 17
Carefully spoon or pipe the homemade marshmallow fluff over the ganache layer, spreading it evenly to the edges.
⏱️ 3 min - 18
Dust the top of the marshmallow fluff with powdered sugar.
⏱️ 1 min - 19
Using a kitchen torch, toast the marshmallow fluff until it's golden brown and slightly caramelized. Alternatively, you can briefly place it under a broiler, watching carefully to prevent burning.
⏱️ 2 min - 20
Allow the tart to set for at least 30 minutes in the refrigerator before slicing and serving.