by Couldn't Be Parve
View
my 18 recipes »
janeofmanytrade's Testing Notes:
Expand CollapseCouldn't Be Parve's Notes:
Expand1.5 cups finely ground graham cracker crumbs Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
6 tablespoons butter or margarine (if making dairy free) Ask a question about this ingredient
1 cup unsweetened coconut milk (not cream of coconut), well mixed Ask a question about this ingredient
9 ounces bittersweet chocolate, finely chopped Ask a question about this ingredient
2.5 ounces cold water Ask a question about this ingredient
2 teaspoons pure vanilla extract Ask a question about this ingredient
1.5 tablespoons powdered gelatin Ask a question about this ingredient
3 ounces cold water Ask a question about this ingredient
10 tablespoons corn syrup Ask a question about this ingredient
pinches salt Ask a question about this ingredient
3/4 cups granulated sugar Ask a question about this ingredient
Preheat the oven to 375. Generously grease a 9-inch tart pan with a removable bottom, making sure to get all the way to the top of the pan. Mix all crust the ingredients in a medium bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 7-10 minutes, or until lightly browned. Place in the refrigerator while preparing the ganache.
Ask a question about this stepPlace chocolate in a large bowl. Heat coconut milk until just boiling, either on the stovetop or in the microwave. Pour hot coconut milk over the chocolate and let sit for 5 minutes.
Ask a question about this stepWhisk gently until completely smooth. If some chocolate remains unmelted microwave the mixture on 50% power in 15 second intervals, whisking after each one, until the chocolate is completely melted. Pour into the prepared crust and refrigerate until firm, at least one hour.
Ask a question about this stepCombine the first three ingredients for the marshmallow layer in a medium bowl and whisk until well blended and smooth. Set aside.
Ask a question about this stepCombine second quantity of water, corn syrup, salt and sugar in a 4-quart saucepan and place over medium heat. When the mixture comes to a boil brush down the sides of the pan above the upper surface of the syrup with a clean, moistened pastry brush or paper towel to dissolve any remaining sugar crystals. Do not stir the syrup once it comes to a boil.
Ask a question about this stepPlace a candy or instant read thermometer into the syrup and continue to cook, without stirring, until syrup reaches 248F. Remove pan from heat and carefully stir in gelatin mixture.
Ask a question about this stepPour the mixture into the bowl of an electric stand mixer fitted with the whisk attachment. Starting at medium speed gradually increase the mixer speed to high. While the mixture is beating remove the tart with the ganache from the refrigerator. Beat the mixture for 10-12 minutes. When done it should look white and fluffy and the bowl will no longer be hot to the touch.
Ask a question about this stepUsing a wet spatula scrape mixture into prepared pan on top of ganache. Spread into a smooth even layer using a wet spatula (or well moistened hands). Set tart aside, uncovered, at room temperature for at least 4 hours or over night.
Ask a question about this stepIf desired, toast top of the tart with a kitchen torch or broiler. Press up on bottom of pan to release tart from the pan. If using the broiler let the tart sit for a little while before removing from the pan and cutting to allow time for the ganache to re-harden.
Ask a question about this stepI'm so glad you liked it. I'm glad to know that the light coconut milk worked. That way we can at least pretend it is healthy, right?
That's what I was telling myself when I was in the supermarket, "The light coconut mulk DOES have 60% less fat...that kinda balances out the sugar attack from the marshmallow...right? ...right?"
I saw this and I said - Of course, why didn't I think of this before? What a great idea, and thank you for sharing!
Thanks so much!
Love the inclusion of coconut milk. It's like s'more meets snowball!
I hadn't thought of it that way, but you are right!
Thanks, I absolutely love making marshmallows and this tart is just an excuse to do that.
Love this! Great winter version of a classic summer treat.
Thanks! It is one of my favorites.
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
I made this tonight...Man is it good, very decadent. I had a lot of fun making marshmallow for the first time. I have added photos of my final product. The only change I made was to use light coconut milk, tasted great, very much like a 'snowball', but 100 times better!