S'more Tart

By • March 9, 2011 • 11 Comments


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Author Notes: As winter lingers on and the idea of summer cookouts seems so appealing, this tart brings the flavors of the campfire inside. Consisting of a graham cracker crust topped with chocolate ganache and a thick layer of homemade marshmallow, this tart will tide you over until it is time to roast marshmallows over a campfire again. A bit less messy to eat than a hot gooey smore, but just as delicious. - Couldn't Be ParveCouldn't Be Parve

Food52 Review: This was a tasty treat to share with my family. I chose not to bake the crust as I didn’t have a pan with a removable bottom -- the crust will be a little more crumbly if left unbaked but no less tasty. Also, if you are not baking in a parve tradition, you can easily substitute undipped biscotti crumbs for the crust, that's what I used. For the filling, I found that using coconut milk yields a slightly firmer ganache. And, boy, was I skeptical about the topping, but it really does work! It will be stiffer and stickier and more gelatinous than anything made with marshmallows. Mine whipped for 20 mins (not the 10-12 mins called for), and it was still a little warmer than I would have liked, but definitely warm enough to melt chocolate. janeofmanytrade

Serves 10-12

Crust and Ganache Layer

  • 1.5 cups finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 6 tablespoons butter or margarine (if making dairy free)
  • 1 cup unsweetened coconut milk (not cream of coconut), well mixed
  • 9 ounces bittersweet chocolate, finely chopped

Marshmallow Layer

  • 2.5 ounces cold water
  • 2 teaspoons pure vanilla extract
  • 1.5 tablespoons powdered gelatin
  • 3 ounces cold water
  • 10 tablespoons corn syrup
  • pinches salt
  • 3/4 cups granulated sugar
  1. Preheat the oven to 375. Generously grease a 9-inch tart pan with a removable bottom, making sure to get all the way to the top of the pan. Mix all crust the ingredients in a medium bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 7-10 minutes, or until lightly browned. Place in the refrigerator while preparing the ganache.
  2. Place chocolate in a large bowl. Heat coconut milk until just boiling, either on the stovetop or in the microwave. Pour hot coconut milk over the chocolate and let sit for 5 minutes.
  3. Whisk gently until completely smooth. If some chocolate remains unmelted microwave the mixture on 50% power in 15 second intervals, whisking after each one, until the chocolate is completely melted. Pour into the prepared crust and refrigerate until firm, at least one hour.
  4. Combine the first three ingredients for the marshmallow layer in a medium bowl and whisk until well blended and smooth. Set aside.
  5. Combine second quantity of water, corn syrup, salt and sugar in a 4-quart saucepan and place over medium heat. When the mixture comes to a boil brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush or paper towel to dissolve any remaining sugar crystals. Do not stir the syrup once it comes to a boil.
  6. Place a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 248F. Remove pan from heat and carefully stir in gelatin mixture.
  7. Pour the mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Starting at medium speed gradually increase the mixer speed to high. While the mixture is beating remove the tart with the ganache from the refrigerator. Beat the mixture for 10-12 minutes. When done it should look white and fluffy and the bowl will no longer be hot to the touch.
  8. Using a wet spatula scrape mixture into prepared pan on top of ganache. Spread into a smooth even layer using a wet spatula (or well moistened hands). Set tart aside, uncovered, at room temperature for at least 4 hours or over night.
  9. If desired, toast top of the tart with a kitchen torch or broiler. Press up on bottom of pan to release tart from the pan. If using the broiler let the tart sit for a little while before removing from the pan and cutting to allow time for the ganache to re-harden.

Tags: dairy-free, marshmallow

Comments (11) Questions (0)

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Winter2010

about 3 years ago MHardison79

I made this tonight...Man is it good, very decadent. I had a lot of fun making marshmallow for the first time. I have added photos of my final product. The only change I made was to use light coconut milk, tasted great, very much like a 'snowball', but 100 times better!

Coconut-panna-cotta-small-for-web

about 3 years ago Couldn't Be Parve

I'm so glad you liked it. I'm glad to know that the light coconut milk worked. That way we can at least pretend it is healthy, right?

Winter2010

about 3 years ago MHardison79

That's what I was telling myself when I was in the supermarket, "The light coconut mulk DOES have 60% less fat...that kinda balances out the sugar attack from the marshmallow...right? ...right?"

Checker

about 3 years ago checker

I saw this and I said - Of course, why didn't I think of this before? What a great idea, and thank you for sharing!

Coconut-panna-cotta-small-for-web

about 3 years ago Couldn't Be Parve

Thanks so much!

Christine-28_small(1)

about 3 years ago cheese1227

Love the inclusion of coconut milk. It's like s'more meets snowball!

Coconut-panna-cotta-small-for-web

about 3 years ago Couldn't Be Parve

I hadn't thought of it that way, but you are right!

2-11_016

about 3 years ago SallyCan

Nice! I like that the marshmallow layer is home made.

Coconut-panna-cotta-small-for-web

about 3 years ago Couldn't Be Parve

Thanks, I absolutely love making marshmallows and this tart is just an excuse to do that.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love this! Great winter version of a classic summer treat.

Coconut-panna-cotta-small-for-web

about 3 years ago Couldn't Be Parve

Thanks! It is one of my favorites.