DELICIOUS S’MORES TART

INGREDIENTS:

CRUST

1 1/3 cups finely ground graham cracker crumbs

⅓ cup powdered sugar 

10 tablespoon unsalted butter

CHOCOLATE FILLING

12 ounces milk chocolate

1 cup heavy cream

½ cup peanuts or other nuts (optional)

MARSHMALLOW CREME

3 tablespoons water

⅔ cup corn syrup

⅓ cup granulated sugar

2 large egg whites

2 teaspoons vanilla extract

DIRECTIONS:

CRUST

1. Place the graham crackers and powdered sugar in a food processor and blend to make crumbs. If not using a processor, put the graham crackers in a plastic bag and roll over them with a rolling pin to make the crumbs. 

2. Add ¾ of the butter and pulse into the food processor until the crumbs are evenly coated. Press a small amount of crumbs between your fingers to make sure they will stick firmly together. If not, add the reminder of butter.

3. Spray 9×1” tart tin and put ⅔ crumbs evenly along the inside edge of the pan. Using a hand or a measuring cup, press the crumbs firmly into the side of the pan. 

4. Place remainder of crumbs evenly on bottom of pan and press in

CHOCOLATE FILLING

1. Without cleaning the processing bowl, add nuts in and pulse. Distribute evenly over the crust. Set Aside

2. Put the heavy cream in a saucepan and bring to a simmer, do not boil. Remove it from the heat. Submerge chocolate under the creme for a few minutes.

3. Stir or gently whisk the mixture together until the chocolate is fully melted, make sure to get into the edges of the pan.

4. Pour it into the shell and let it sit at room temperature or speed it along by refrigerating it.

MARSHMALLOW CREAM

1. In a small saucepan, bring the water, corn syrup, and ¼ cup cup of sugar to a boil. Continue to boil hard until a candy thermometer reaches 245 fahrenheit. 

2. While boiling, place the egg whites and vanilla in a clean mixing bowl with a whisk. Beat the eggs till it is a soft peak stage.

3. Slowly add the remaining sugar and return to the soft peak stage.  If the whites get done before the syrup, reduce the speed to the lowest and keep mixing.  Do not turn the mixer off.

4. When the syrup comes to temperature, raise the speed mixer to medium and slowly drizzle it into the whites. Turn the mixer to high and beat until thick.

5. Fit a piping bag with a ½ tip or ¾ tip and pipe “kisses” around the outer edge of the tart. Continue piping moving in towards the center until it is completely covered. (If you do not want to pipe, spoon on marshmallow creme and make pretty swirls with the back of a spoon).

6. Blow Torch the creme using a blow torch or put in oven at broil for a minute or two, watch closely the whole time.

Thank you Pastrieslikeapro.com for the recipe!