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 Parve —Couldn't Be Parve
Test Kitchen Notes
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
Crust and Ganache Layer
finely ground graham cracker crumbs
butter or margarine (if making dairy free)
unsweetened coconut milk (not cream of coconut), well mixed
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.
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.
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.
Combine the first three ingredients for the marshmallow layer in a medium bowl and whisk until well blended and smooth. Set aside.
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.
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.
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.
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.
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.