S’mores Tart
It’s not summer until there’s s’mores, and this tart is a fancy take on the childhood favorite with a cinnamon pecan crust, salted dark chocolate ganache, and homemade torched marshmallow in elegant piped whirls. Whether old or young, s’mores tart is sure to please, and don’t worry, no campfire or sticks required.
The crust and ganache are pretty straight forward. For the crust, as always, I recommend making the dough the day before baking. It allows the dough to rest and chill, making rolling a breeze and ensuring the pastry is nice and flaky. If you’re in a rush, just make sure to allow it to chill for at least 2 hours before rolling and then again for 15-30 minutes after you’ve put it in the pan before baking.
The only thing to worry about with the ganache is making sure you don’t burn the chocolate. In my instructions I outline how to make it using a microwave, but you can certainly make the ganache on the stove top by heating the cream and corn syrup to just below boiling and then pouring it over the chocolate, waiting a few minutes, and then stirring to incorporate all the melted chocolate. This is the traditional way, and perfectly fine, but it just takes a little longer than the microwave option I’ve described below.
The most difficult step is the marshmallow, but don’t worry, it’s nothing you can’t handle! Plus it’s really the wow factor in this dish, so you want to get it right. Just make sure to have a handheld mixer and a food/candy thermometer and follow the instructions carefully. Egg whites are notoriously finicky little critters, so use a clean bowl, and make sure to whip them to stiff peaks as instructed.
I’ve piped my marshmallow onto the tart, but that’s not necessary either. If you don’t have piping bags or frankly can’t be bothered, that’s fine! Just mound the marshmallow on top of the ganache and use a spoon or spatula to make little peaks. Then torch away! As for the torching, I went pretty light here, but feel free to roast your marshmallows to your own taste. This is a fun dessert to eat, so you gotta have fun making it too! For the added wow factor, wait to torch until right before serving and then “roast” your marshmallows table-side for a real show stopping dessert.
Cinnamon Pecan Tart Crust: Makes 1
Equipment:
Food processor
Tart 9in. pan
Rolling pin
Ingredients:
1 1/4 cup all-purpose flour
1/4 cup raw pecans
1/2 tsp. kosher salt + 1/2 tsp kosher salt for filling
1 TBS. sugar
1/2 tsp. cinnamon
1/2 cup (1 stick) cold unsalted butter, cubed
3-4 TBS. ice cold water (or more as needed)
Method:
Make the pie dough. Pulse the pecans in the food processor until finely ground. Scrape down the sides of the processor bowl, then add the flour, 1/2 tsp of salt, 1/2 tsp. cinnamon, and 1 TBS. sugar. Pulse a few more times to mix. Then add the cold butter a few cubes at a time, pulsing in between each addition. By the time you have added all the butter, your mixture should have a sandy consistency with no visible chunks of butter. Next add the cold water 1 TBS. at a time, pulsing several times in between each addition. Add only enough water for the dough to come together into a ball. Remove the dough from the food processor, and shape it into a flattened disk (you will not need to work the dough, but if it is too sticky, flour a work surface and shape the dough there). Wrap the dough disk in plastic wrap, and chill in the refrigerator for at least two hours but ideally overnight.
Roll out the dough. Remove the dough from the refrigerator and allow it to warm just enough to roll. On a floured work surface roll the dough out in a circle that’s slightly larger than the tart dish and about 1/4 inch thick. Do not worry if the edges are a little irregular as you will be trimming these after baking. Use the rolling pin to transfer your dough to the pan by rolling the dough onto the pin and then unrolling it over the pan. Adjust the dough so it’s even in the pan. Use the tines of a fork to prick the bottom of the dough several times to allow air to release during baking. Chill in the refrigerator for 15 to 30 minutes.
Preheat an oven to 375º F, and line the tart dish with parchment paper and pie weighs or baking beans. Bake for 20 minutes with the pie weights, then remove the parchment and pie weights, and bake the crust for an addition 20-25 minutes. The crust should be golden and flaky. Leave it at room temperature to cool completely.
Trim the edges. Use a sharp knife to gently scrape away the excess crust from the edges. Go slowly, and use the edge of the tart pan as your guide. When finished, your tart shell should be level with the edge of the pan.
Salted Dark Chocolate Ganache:
Ingredients:
2 cups good quality bittersweet chocolate chips
1 cup heavy whipping cream
2 TBS. corn syrup
Flaky sea salt (optional)
Method:
In a medium sized microwave safe bowl, heat the heavy cream and corn syrup for 45 seconds. It should be warm but not yet boiling.
Add the chocolate chips to the bowl and heat for 15 seconds. Remove from the microwave and stir several times. If the chocolate isn’t fully melted, return it to the microwave and heat for another 15 seconds. Continue stirring and heating in 15 second intervals until all the chocolate is melted/incorporated. Do not overheat.
Pour the ganache into the cooled tart shell and smooth it out evenly. Then top it with a light sprinkling of flaky sea salt. Do not over salt!
Chill in the refrigerator for 2 hours or overnight before topping to allow the ganache to set.
Homemade Marshmallow:
Equipment:
Handheld electric mixer
Food/candy thermometer
Piping bags and large star tips (I used Wilton 1M and 4B) - optional
Flame torch
Food scale
Ingredients:
2 gelatin leaves
2 large egg whites
1/2 tsp. cream of tartar
125g corn syrup
75g sugar
1/2 tsp vanilla extract
Method:
Soak the gelatin leaves in a bowl of cool water for five minutes. Then wring them out with your hands and tear or chop them coarsely. Set aside.
Measure out the sugar and the corn syrup in small saucepan and set aside.
In a large mixing bowl, combine the egg whites and cream of tartar. Use the handheld electric mixer to beat until stiff peaks form. Set aside.
Heat the corn syrup and sugar over medium heat, stirring occasionally, until the temperature reads 239ºF. Use the thermometer to get an exact temperature reading. As soon as it’s up to temperature, remove from the heat.
Immediately slowly drizzle the syrup into the beaten egg whites, beating with the handheld mixer continuously as you pour. Continue until all the syrup has been poured and incorporated. Continue to whisk for 3-5 minutes until you have a thick, sticky meringue.
A little at a time add the chopped gelatin. Whisk after each addition to fully incorporate before adding more. Continue until all the gelatin is incorporated, and then whisk in the vanilla.
Allow the marshmallow to cool only slightly before piping. Spoon it into two piping bags fitted with your desired tips. Pipe rosettes, kisses, and shells on top of the ganache in your desired pattern. Alternatively, pour the marshmallow onto the ganache, and use a spoon or spatula to create decorative peaks.
Finally use the blow torch on low to “roast” your marshmallow. Serve immediately. This tart keeps well covered in the refrigerator for several days.
Ganache recipe adapted from Tartine: A Classic Revisited
Marshmallow recipe adapted from The Great British Bakeoff
