Spiced Chocolate Campfire Tart Recipe
gianduga, toasted marshmallow fluff, graham crust
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Ingredients
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Crust
Filling
Marshmallow Fluff
Method
Crust Preparation
- 1
Make the Graham Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until well combined and the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 8-10 minutes, or until golden brown. Remove from the oven and let cool.
Filling Preparation
- 3
Prepare the Chocolate Filling
In a small saucepan, heat heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped gianduja chocolate. Let sit for 2 minutes, then stir until smooth.
- 4
Spice it Up
Stir in ground cinnamon, ground nutmeg, and vanilla extract until well combined.
- 5
Fill the Crust
Pour the chocolate filling into the cooled graham cracker crust and spread evenly. Refrigerate for at least 1 hour to set.
Marshmallow Fluff Preparation
- 6
Make the Marshmallow Fluff
In a clean mixing bowl, beat egg whites on medium speed until foamy. Gradually add granulated sugar while continuing to beat until soft peaks form.
- 7
Add Syrup
In a small saucepan, combine corn syrup and a pinch of salt over medium heat. Bring to a boil, then pour the hot syrup into the egg whites while beating on high speed until stiff peaks form and the mixture is glossy.
- 8
Flavor and Chill
Stir in vanilla extract. Spread the marshmallow fluff on top of the chocolate filling in the tart. Use a kitchen torch to toast the marshmallow fluff until golden brown. Alternatively, broil in the oven for a few seconds, watching closely.
