S'mores Tart

There is nothing I crave more than the ooey gooey s'mores in the heat of the summer. I recently created a small fire pit on our backyard (don't tell the fire marshal) for the purposes of making these tempting little nuggets of taste.  I wanted to create something as good in the kitchen that was about 1/2 the mess while eating.

It count be that hard right? There are literally three ingredients to a s'more, right? If you are miking the backyard fire pit kind then, yes. If you are making an adult version, then no no no.

To start out you need a base or crust. I made mine in a 10" tart pan so I used two packages of gram crackers pulsed in the food processor until a fine crumb. I added enough melted butter (2 sticks or so) to moisten the cracker crumbs thoroughly. NOTE: Don't skimp on the butter, period. If you do not add enough fat your crust will crumble into dust if you bat an eye at it. When making this you should error on the side of too much butter. Melt a bunch of it and keep adding until the crumbs look wet and saturated. I then add about a quarter cup of plain sugar, you could add brown if you'd like. Press into the vessel of your choice. It must be a pie plate or tart pan of some sort. Bake at 350 for about 15 minutes. I eyeball it every few minutes until I think its browned a bit.

Next comes the adult part. Instead of milk chocolate I use fine dark chocolate. Heat 2/3 of a cup of heavy cream in a small sauce pan until it just begins to boil. Do it slowly so it doesn't scorch. Chop chocolate if needed. You will need 2 C and place in a med bowl. When the cream is simmering, pour it over the chopped chocolate bits and let sit for a few moments. Then begin whisking your heart out while thinking of how impressed your friends will with this gorgeous tart. This my friends is call ganache. Keep whisking well after all the chocolate has melted into the cream as the more you whisk the shinier your ganache will be. 10 min total should be plenty. Pour into your crust.

Now for the final ingredient, the marshmallows.I used up the giant over sized camping ones I had sitting in my cupboard and they worked okay, but they were hard to cut through. I might try mini marshmallows next time. If you had one of those nifty kitchen torches you might use it, but I had just as much success placing it under a hot broiler for 90 seconds.

Voila!