Smore's Tart Recipe

Inspired by Stella Blu

Time1h

Serves8

graham cracker crust, chocolate ganache, bruleed

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Ingredients

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1
Make the Graham Cracker Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all crumbs are evenly moistened and resemble wet sand.
2
Press the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Use a flat-bottomed glass or your fingers to compact the crust. Bake at 350°F (175°C) for 10 minutes. Remove from the oven and let it cool completely.

3
Heat the Cream
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
4
Combine with Chocolate
Place the semi-sweet chocolate chips in a mixing bowl. Pour the hot cream over the chocolate chips and let it sit for 5 minutes to melt.
5
Mix the Ganache
After 5 minutes, add the vanilla extract and stir until the chocolate is completely melted and the mixture is smooth.
6
Fill the Crust
Pour the chocolate ganache into the cooled graham cracker crust, spreading it evenly. Refrigerate for at least 2 hours or until set.

7
Toast the Marshmallows
Once the ganache is set, preheat your broiler. Evenly distribute the mini marshmallows over the top of the ganache.
8
Caramelize the Sugar
Sprinkle the granulated sugar evenly over the marshmallows. Place the tart under the broiler for 1-2 minutes, watching closely, until the marshmallows are golden brown and toasted.

9
Slice and Serve
Allow the tart to cool for a few minutes before slicing. Serve immediately for the best texture.