S'more Tart

I made this tart a few weeks ago for a family picnic. You really can't go wrong when it comes to s'mores or marshmallow..anything. I don't know anyone who doesn't love them.



I used Callebaut (it's the best) semi-sweet chocolate for the filling, but I will probably use bittersweet next time. It was very sweet.

This was a lot of fun to make, but a nifty little kitchen torch would of come in handy to toast the marshmallow topping. I think I left it in the oven too long because the topping started to melt a little bit.





S'more Tart
adapted from a lot of sources

For the crust:
1-1/4 cups Graham Cracker Crumbs
1/4 cup sugar
5 tbsp. butter, melted

Preheat oven to 375°F. Mix all ingredients until well blended.
Bake 8 min. or until lightly browned; cool completely.

For the filling:
7 oz fine-quality bittersweet chocolate or semi-sweet, chopped finely
1 cup heavy cream, (I used half-n-half because that's all I had)
1 large egg, at room temperature for 30 minutes
pinch of salt

Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full). Bake until filling is softly set and trembles slightly in center when gently shaken, about 25-30 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour. (I chilled in the refrigerator to speed up the process.)

For the topping:
1 7-ounce jar Marshmallow Creme
3 large egg whites
1/8 teaspoon salt
1/4 cup sugar

Scrape the jar of marshmallow creme into a big bowl and set aside.

Beat the egg whites with salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time and beat until stiff and glossy peaks form. This can take 7-10 minutes.
Add 1/2 cup of the beaten egg whites to marshmallow creme and stir with rubber spatula until just incorporated. Fold in remaining whites in 2 additions until just incorporated. Spread or pipe meringue over top of cold pie. Swirl with a knife to create peaks or use the pastry bag to do the same. ( I used a big star tip to pipe the top).

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. Don't walk away from the oven! Or if you have a kitchen torch, use that to lightly brown the peaks. Let stand at room temperature until meringue is cool. Enjoy!