Despite the fact that I find marshmallows to be disgusting and unnatural, and graham crackers to be dusty and tasteless, I am currently in love with S'mores; so much so, that Evan and I are even having a s'mores bar at our wedding! It must be the combination of melty chocolate and fond memories of camp fires that make me love these treats so much!
Oh- please don't mistake that last sentence to mean that I love camping. No no. I love making S'mores at the fire pit outside of the JW Marriott Resort in Muskoka. In fact, when I was curiously hired as the Outdoor Adventures instructor at camp, I never considered making s'mores on the campfire -- likely due to the fact that I hate marshmallows.
Lately however, I have been obsessed with turning this campfire treat into an elegant and delicious dessert. This recipe is incredibly easy to make. The only hard part is waiting for it to cool before diving in!
Oh- please don't mistake that last sentence to mean that I love camping. No no. I love making S'mores at the fire pit outside of the JW Marriott Resort in Muskoka. In fact, when I was curiously hired as the Outdoor Adventures instructor at camp, I never considered making s'mores on the campfire -- likely due to the fact that I hate marshmallows.
Lately however, I have been obsessed with turning this campfire treat into an elegant and delicious dessert. This recipe is incredibly easy to make. The only hard part is waiting for it to cool before diving in!
Baked S'mores Tart!!
This recipe has 3 parts to it, each of which consist of only 2-3 ingredients!
This recipe has 3 parts to it, each of which consist of only 2-3 ingredients!
Crust:
1 1/2 cups Graham Cracker Crumbs
6 tbsp Melted Unsalted Butter
Chocolate Ganache:
1 cup Whipping Cream
8 oz Chopped Semi Sweet or Dark Chocolate
1 tsp Vanilla Extract
Marshmallow Topping
4 Egg Whites
1 cup White Sugar
1 tsp Cream of Tartar
Begin by making the graham cracker crust. Combine the crumbs and the melted butter until the mixture resembles coarse sand. Press this mixture into a greased tart pan. If you don't have one of these pans (with a removable bottom) you can use a standard springform pan. Set this Aside.
1 1/2 cups Graham Cracker Crumbs
6 tbsp Melted Unsalted Butter
Chocolate Ganache:
1 cup Whipping Cream
8 oz Chopped Semi Sweet or Dark Chocolate
1 tsp Vanilla Extract
Marshmallow Topping
4 Egg Whites
1 cup White Sugar
1 tsp Cream of Tartar
Begin by making the graham cracker crust. Combine the crumbs and the melted butter until the mixture resembles coarse sand. Press this mixture into a greased tart pan. If you don't have one of these pans (with a removable bottom) you can use a standard springform pan. Set this Aside.
Now make your ganache filling. On the stove top, heat your cream (on medium-high heat) until it is just about to boil.
Pour the cream on top of your chopped chocolate and allow this to sit for a few moments.
Slowly mix the cream and chocolate until it is a beautiful, silky ganache. At this point I like to add in vanilla and a sprinkle of kosher salt to add some deeper flavours.
Pour your mixture into the graham cracker crust and chill the tart in the freezer until completely set (mine took about an hour)
Pour the cream on top of your chopped chocolate and allow this to sit for a few moments.
Slowly mix the cream and chocolate until it is a beautiful, silky ganache. At this point I like to add in vanilla and a sprinkle of kosher salt to add some deeper flavours.
Pour your mixture into the graham cracker crust and chill the tart in the freezer until completely set (mine took about an hour)
To make your marshmallow topping, create a double boiler by placing a saucepan with an inch of water on the stove; bring it to a boil. Add your egg whites, sugar, and cream of tartar to a heat proof bowl and whisk this mixture until the sugar is completely dissolved in the egg whites. The best way to test that the sugar has dissolved is by putting some of the mixture between your fingers and seeing if you can feel any granules (careful! It's hot!)
Once the sugar has dissolved, take the bowl off of the heat and with an electric mixer (or my beloved mixmaster) whisk the egg whites until stiff, glossy peaks form.
Remove your tart from the freezer and remove the dessert from the pan. Cover the tart completely with the marshmallow topping so that no chocolate shows through. Once again, freeze the s'mores for 30-60 minutes.
Once the sugar has dissolved, take the bowl off of the heat and with an electric mixer (or my beloved mixmaster) whisk the egg whites until stiff, glossy peaks form.
Remove your tart from the freezer and remove the dessert from the pan. Cover the tart completely with the marshmallow topping so that no chocolate shows through. Once again, freeze the s'mores for 30-60 minutes.
Turn the broiler in your oven up to high and put your tart (placed on a baking sheet) in for 3-5 minutes, or until the marshmallow begins to look toasty.
And that's it! You can chill the s'mores tart again or start eating! I served the dessert warm and the chocolate ganache oooooooozed out and was incredible. The second time around I allowed the entire tart to freeze once more and it had an almost ice creamy texture. Either way, you can't go wrong!
Comment below to let me know your favourite s'mores variation! But these are definitely mine!