The crust and filling are easy enough, and while the marshmallow topping is a bit of work, the end result is totally worth the effort.
Chocolate S’mores Tart with Toasted Marshmallow
Ingredients:
Graham cracker crust:
1 3/4 cups graham cracker crumbs
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
pinch salt
7 tbsp melted butter
Chocolate ganache filling:
1 1/4 cups whipping cream
300 g dark chocolate (60 — 70 per cent cocoa) chopped into small pieces
1 tsp pure vanilla extract
Marshmallow topping:
1/2 cup cold water, divided
1 1/2 tsp unflavored gelatin powder
3/4 cup granulated sugar
1/4 cup corn syrup
1 tsp pure vanilla extract
Directions:
To make the crust preheat the oven to 350ºF. In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon and salt. Pour in the melted butter and stir until thoroughly combined. Spoon the crumbs into a 10-inch tart pan fitted with a removable bottom. Press firmly into an even layer on the bottom and up the sides of the pan. The flat bottom of a measuring cup works great for this. Place on a rimmed baking sheet and bake for 10 minutes, until lightly browned. Remove from the oven and let cool completely on a wire rack.
To make the ganache filling pour the cream into a heavy-bottomed medium saucepan. Bring to a simmer over medium heat. When you see bubbles form around the edges, remove from the heat and stir in the chopped chocolate. Wait for a couple of minutes then gently stir until the chocolate is smooth and creamy. Stir in the vanilla.
Pour the chocolate filling into the bottom of the prepared graham cracker crust. Smooth the top with an offset spatula and refrigerate for at least two hours.
To make the marshmallow topping pour 1/4 cup of the water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top of the water and allow it to bloom while you proceed with the recipe.
As published, including video, in The StarPhoenix.com