Have you made s’mores yet? It’s in right now, everybody is coming up with their own version and I am not the exemption. Last year, Lucas was not into s’mores at all, he would only eat the chocolate part of it, not caring for the rest. This year I made this tart and let me tell you, there was nothing left behind.
Nobody can blame him. This tart came out really good, a crunchy-buttery graham crust with a layer of rich ganache topped with marshmallow fluff, do I need to say more? I’ve made this tart in the past using biscotti instead of the graham crackers and it works really great so, if you happen to have that handy, try it out. Although this time I kept it simple, sometimes I like to add spice to the crust. Cinnamon and nutmeg add a nice touch of Fall.
For the crust
7oz graham cracker
8 tbsp butter, melted
Preheat the oven to 350˚F. Finely grind the crackers in a food processor then add the melted butter and process until the crumbs are moistened. Press the crumbs mixture over the bottom and sides of an 9-inch springform pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack and set aside.
For the ganache
7oz dark chocolate, finely chopped
(I used 70% Callebaut chocolate)
1 cup heavy cream
2 tbsp butter
Place the chocolate and butter in a mixing bowl. Bring the heavy cream to a gentle boil. Pour the cream over the chocolate and let it stand for 10 minutes allowing the chocolate to melt. Whisk until smooth. Pour the chocolate onto the cooled crust and cover with a piece of plastic wrap placed directly on top of the ganache. Set aside until the ganache sets, this may take few hours. Once the ganache is ready, make the marshmallow fluff (recipe below). Using a torch, roast the top.
4 egg whites
1 cup plus 2 tbsp granulate sugar
1 tsp vanilla extract
Combine all the ingredients in a heat proof bowl set over a pot of boiling water (make sure the water does not touch the pan). Whisk constantly until the sugar dissolves and egg whites are warm. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment and mix for 5 to 6 minutes on high speed or until you get glossy, stiff peaks.