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I can remember vivid memories of sitting by the campfire, snapping graham crackers and roasting marshmallows to make a half-dozen s’mores I’d inhale before going into a sugar-induced craze. I mean, it was last summer, so that’s not a crazy surprise. No matter what age you are, there’s really nothing like the nostalgic combo of buttery graham crackers with charred, gooey marshmallow and rich chocolate. It may just be the best flavor combo ever invented. (Don’t @ me!!!) Well, I’ve taken all those flavors and transformed them into a tart that will bring the campfire straight to the dinner table.
What I wanted to make sure of is that every component was as simple as possible, with just a few quality ingredients and some culinary know-how. The crust and ganache are super simple, so I’ll give you some more guidance on making fresh marshmallow. If this is your first rodeo with gelatin (separate from the cherry-flavored packs), let’s discuss. To prevent lumps, you want to bloom powdered gelatin, by gently sprinkling it over water to hydrate it into a cloudy gel. Then you’ll whisk that into a hot sugar syrup to stream into beating egg whites. Go slow, and don’t fear if it looks like soup, since as the mixture is whisked and cooled it will become light and fluffy and perfect. Just make sure you chill it well to ensure the perfect slice, as well as go dark when you’re torching (I like ‘em toasty!).
This tart is going to give you s’more to love!
- 9 graham crackers, crushed into crumbs (5 ounces)
- 1 stick unsalted butter, softened
- 2 1/ 4 teaspoons kosher salt
- 2 cups chopped dark chocolate
- 1 cup heavy cream
- 1 teaspoon honey
- 1 tablespoon powdered gelatin
- 1 Handsome Brook Farm Pasture-Raised Organic Egg white
- 1 cup granulated sugar
- 1 teaspoon Simply Organic Pure Vanilla Extract
Make the crust: Preheat the oven to 350°F. In a food processor, pulse together graham cracker crumbs, butter and 1 teaspoon of salt until incorporated and resembling wet sand. Transfer to an 8-inch tart pan with a removable bottom and press the crumbs firmly on the bottom and up the sides of the dish. Place on a sheet pan and bake until lightly golden, about 20 minutes.
Make the chocolate ganache: In a medium saucepan, combine chopped chocolate, cream and honey with 1 teaspoon salt over medium heat. Whisk until a smooth ganache forms, 4-5 minutes, until smooth. Pour into the tart shell and let cool completely, then chill for 1 hour.
Make the marshmallow: Sprinkle gelatin over ¼ cup water to bloom (let sit for about 5 minutes), set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg white until foamy. Meanwhile, in a medium saucepan, heat the sugar with ¼ cup water over medium heat until a candy thermometer reaches 245°F, about 5 minutes. Remove sugar syrup from heat and stir the bloomed gelatin until dissolved, followed by vanilla and remaining ¼ teaspoon salt. With the motor running, slowly stream the hot sugar syrup down the side of the bowl into egg whites. Continue beating the egg white and gelatin mixture on high speed until glossy and cool to the touch, 10 to 15 minutes. Spread the marshmallow over chilled ganache, then refrigerate at least 4 hours.
Using a blowtorch, torch the marshmallow to desired doneness. Slice and serve.