This weekend is Labor Day, and so many people flood Mammoth Lakes for one last hurrah before summer officially ends (and the locals summer begins). There are so many cool places to camp in and around Mammoth Lakes and camping wouldn’t be camping without S’Mores.
Anyone that knows me well enough knows that I’m not that into camping. I spent a fair amount of time camping in Oregon when I used to live and work at Mt. Hood in the summer time. I always loved the idea of camping, but the actual camping part is never that fun when I go (I like bathrooms, showers and my bed just a little too much). But S’Mores were always something we did camping and sometimes it brings back sweet memories. So I’ve learned that you can enjoy S’Mores in other ways besides over a camp fire.
So I have created the recipe for this S’More Tart. Bring it to your family BBQ, beach party, or even just make it and eat it all yourself (I won’t tell). This simple tart gives to the true flavor of S’Mores without all the mess, and you can easily prepare it ahead of time and just torch the top before serving so the marshmallow is warm and gooey – just like a S’More. Get the recipe below.
Makes 9-inch Tart
6 tablespoons (85 grams) organic salted butter, softened
1 package (136 grams) organic graham crackers
47 grams (3 tablespoons) organic cane sugar
6 ounces (1 cup plus 3 tablespoons) finely chopped organic milk chocolate
6 ounces (1 cup plus 3 tablespoons) finely chopped organic dark chocolate
1/2 cup organic heavy whipping cream
4 grams (heaping 1 1/2 teaspoons) gelatin2 tablespoons very cold water
114 grams (1/2 cup) organic cane sugar
78 grams (1/4 cup) organic light corn syrup
2 tablespoons water
a pinch of fine sea salt
1/2 teaspoon organic ground vanilla bean
170 grams (1 cup plus 3 tablespoons) organic powdered sugar, sifted
Preheat the oven to 350°F.
To make the crust: Bang the package of graham crackers against the counter to break them up a little. Then, add to food processor with the butter and cane sugar. Grind everything until you have no more chunks of butter or graham crackers.
Grease a 9 inch tart pan and form the graham cracker crust in the pan and up the sides.
Bake for 5 to 7 minutes or until set and dry. Allow crust to cool completely before beginning next step.
To make the filling: In a double boiler, add the milk and dark chocolate. Melt until completely melted, then whisk in the cream a little at a time until you have a smooth ganache.
Pour the chocolate ganache into the graham cracker crust and spread evenly. Allow the filling set in the fridge for 2 hours (or overnight) before beginning next step.
To make the topping: In the bowl of a stand mixer with the whisk attachment, add the gelatin and 2 tablespoons cold water. Stir to combine, then set aside.
In a medium pot, add the sugar, corn syrup, 2 tablespoons of water and sea salt. Put the pot over high heat, stir to combine everything and occasionally stir until the mixture starts to boil and rise up. Remove it from the heat and pour over the gelatin in the mixing bowl.
Whisk on high until the marshmallow cream has turned a bright white color and is very thick, about a 2 to 3 minutes.
Add in the vanilla bean and powdered sugar and whisk for another minute to combine completely.
Spread the marshmallow cream on top of the chocolate, leaving a little boarder around the sides.
Torch the top of the marshmallow cream with a kitchen torch.
High Altitude — Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!