S’mores Tart

Based on a recipe by Claire Saffitz from her book What’s for Dessert, with small modifications, and using a different crust recipe (TBD).

NOTE: This is a draft.

TODO: Replace the crust. Try just graham, brown sugar, butter as suggested here: https://www.reddit.com/r/AskCulinary/comments/18pj6hl/comment/keolm6y/ (plus the cardamom?)

Author: Colin

Time: 3.5 hours (1.5 prep + 2 waiting)

Yield: 1 tart

Crust

  • 1 graham cracker crust recipe
  • the ingredients for the crust
  • 0.3 g (1 pod’s seeds) cardamom powder
  1. Find a new graham cracker crust recipe and follow it.

    The previous ones I tried weren’t great. Adding a touch of cardamom is still a good idea, though!

  2. Time the following so the crust will be fully cooled (30 minutes).

Ganache

  • 3⁄4 c heavy cream
  • 180 g dark chocolate, chopped
  • 0.8 g (generous pinch) salt
  • 2 Tbsp unsalted butter, sliced
  1. Heat the cream to 190°F, then pour over the chocolate and salt. Add the butter, and wait for the chocolate to melt (5 minutes).
  2. Whisk gently, starting in the center and working outward, until the mixture is completely smooth.

    If the chocolate didn't fully melt, microwave in 10-second intervals, whisking between, until the chocolate is fully melted.

  • 1⁄2 c heavy cream
  1. Whip the cream to medium peaks, then fold into the ganache.
  2. Spread into the crust and set aside uncovered to set (20 minutes).

Marshmallow

  • 1⁄4 c cold water
  • 2.5 tsp (1 packet) gelatin
  1. Hydrate the gelatin for 10 minutes in a metal bowl (for double-boilering).
  2. Place the bowl over the heat, melt the gelatin, then remove from the heat.
  • 135 g sugar
  • 2 Tbsp light corn syrup
  • 100 g pasteurized egg whites
  • 1⁄8 tsp cream of tartar
  • 0.6 g (pinch) salt
  1. Add the sugar, corn syrup, egg whites, cream of tartar, and salt, and whisk continuously over the heat until the sugar fully dissolves (and the mixture has come up to 130°F ??).
  2. Remove from the heat and beat to stiff peaks (8–10 minutes).
  • 1 tsp vanilla extract
  1. Beat in the vanilla extract.
  2. Spread onto the tart.
  3. Let sit uncovered until the marshmallow is firm (2+ hours).
  4. Torch the marshmallow and serve!