s’mores tarte

this tarte is quite literally the reincarnation of my holiday dream, in food shape: a trip through the us or canada, with occasional glamping (camping + glamour) and/or odd stay at an intimate cabin in the middle of nowhere. sprawling on a bear fur before a sizzling fire, i would no doubt make s’mores. 
uff, and do i like the fact that i do not have to explain what a s’more is here. or fluff. or a graham cracker, for that matter. because i don’t, right?
here’s the more elegant version of a s’more. a tarte. and i am dead pan certain it’s pretty obvious why this creation is dreamy. so: zip!
s’mores tarte
rezept auf deutsch auf si style

you will need: 
1 pie pan (preferably with a removable bottom)
1 blow torch

ingredients for the pie crust: 

1 pack (200 – 300 g) graham crackers, finely ground (i used Leibnitz Butter Biscuits instead)
250 g butter, melted
2 tbsp. sugar
1/2 tsp. salt
ingredients for the chocolate ganache filling:
200 g dark chocolate
200 g heavy cream
2 eggs
1 pinch salt
1 tbsp. vanilla essence
ingredients for the topping:
1 jar fluff marshmallow cream
1 pack large marshmallows
note: instead of with fluff, the topping can be made with a meringue top (i.e. egg whites and sugar)
directions for the graham cracker crust:
preheat the oven to 160 c / 320 f. grease a pie pan (of about 27 cm) and refrigerate. ground the cookies either by hand or in a food blender. combine with the melted butter, sugar and salt. press into the pie pan on the bottom and up the sides, creating a crust of about 5mm thickness. bake for 12 to 15 minutes until crispy. let cool on a wiring rack. 
directions for the chocoalte ganache filling:
preheat the oven to 160 c / 320 f again. heat the cream in a saucepan. add the (broken) chocolate and stir well until the chocolate is fully melted. let cool a little, then add the eggs and work them in. add vanilla and salt as well. fill into the crust, bake for 25 minutes until the ganache filling has set. let cool completely. 
directions for assembling the s’mores tarte:
make a fluff top of about 2-3 cm height in the middle of the tarte. put marshmallows on top. bake at 160 c / 320 f again for about 15 minutes or until the marshmallows and cream are golden and a bit form on top. refrigerate. up until here, the tarte can be prepared (even one day ahead). shortly before serving, “grill” the marshmallows with a blow torch. either remove from the pan and serve on a cake stand (only works with a removable pie pan bottom) or serve it in the pan, as is.
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