Recipe

S'more Tart

Photo by Cady

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Chef
Cady's Notes: In lieu of of our annual s'more campout on Shackleford Island, my mom and I concocted a cold-weather version of our favorite sweet treat. As a nod to my great-grandmother, the original baker...
In lieu of of our annual s'more campout on Shackleford Island, my mom and I concocted a cold-weather version of our favorite sweet treat. As a nod to my great-grandmother, the original baker in our family, we used her chocolate pie recipe as the filling for the tart.

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Put sugar, corn syrup, and 3/4 cup of water in a small saucepan. Dissolve sugar over medium heat while stirring. Once dissolved, allow mixture to come to a boil without stirring. With heat on medium-high, cook until a candy thermometer reads 260 degrees fahrenheit.
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Meanwhile, coat an 8-inch square pan with cooking spray and line the bottom with parchment paper. Coat the parchment paper with cooking spray.
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Sprinkle gelatin over 3/4 cup water in a heatproof bowl and allow to soften for 5 minutes. Place gelatin bowl over a pan of simmering water and whisk until dissolved. Set aside
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Beat egg whites until stiff peaks form. Caution not to over-whisk.
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Whisk the gelatin mixture into the sugar mixture on the stovetop when it has reached 260 degrees F. The mixture will bubble. With mixer running, add that mixture to the egg white. Mix on high speed until very thick, approximately 13 minutes.
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Pour mixture into the prepared pan and allow to stand, uncovered at room temperature at least three hours or overnight.
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To make the marshmallows, dust the top lightly with confectioners sugar. Cut individual marshmallow out with a 1 to 1 1/2 inch biscuit cutter. Alternatively, cut into squares. Lightly coat in confectioners sugar as needed to prevent sticking.
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8 Graham crackers (1 cellophane package) to make 1 1/4 cup crumbs Ask a question about this ingredient

To make crust, preheat oven to 350 degrees. Pulse Graham crackers in food processor until fine crumb. Add 2 tablespoons sugar and pulse for a few seconds. Add 6 tablespoons melted butter and pulse until mixed. Press into bottom and sides of a 9 inch tart pan and bake for 10 minutes or until golden brown. Let cool to room temperature then refrigerate for at least 15 minutes until firm.
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To a double broiler over medium heat, add chopped chocolate and milk. Stir over heat until chocolate is melted. Remove from heat
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In a medium bowl, beat 4 egg yolks for 1 minute. Add 1 cup sugar, 4 tablespoons flour, 1/2 teaspoon salt and stir to combine. While stirring vigorously, add 3/4 cup milk chocolate mixture to egg mixture to temper. Add the egg mixture to the double boiler, return to medium heat, and stir constantly until thickened.
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When the chocolate mixture clings evenly to the spoon, removed from heat and add 2 tablespoons butter and 2 teaspoons of vanilla extract. Cool for 30 minutes at room temperature then add to tart shell. Chill in refrigerator for at least 4 hours or until set.
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Right before serving, add marshmallows onto tart and toast them! This can be done by placing it under an oven broiler on high until golden brown or by using my personal favorite, a kitchen torch.
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