S'mores Tart Recipe

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.

Press the mixture into a tart pan evenly across the bottom and up the sides. Use a measuring cup to help pack it tightly.

Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Remove from heat and pour the hot cream over the chopped Valrhona milk chocolate in a heatproof bowl.

Let it sit for 2-3 minutes, then whisk until smooth and glossy. Stir in the vanilla extract.

Pour the ganache into the cooled graham cracker shell and spread it evenly. Chill in the refrigerator for about 30 minutes or until set.

In a mixing bowl, combine the marshmallow fluff and vanilla extract, mixing until well combined.

Spread the marshmallow fluff over the set chocolate ganache layer in the tart.

Evenly sprinkle mini marshmallows on top of the marshmallow fluff.

Using a kitchen torch, toast the mini marshmallows until golden brown and slightly charred.

Once the marshmallows are toasted, allow the tart to cool for a few minutes.

Slice the tart into wedges and serve each slice with a scoop of toasted marshmallow ice cream.