S’mores Tart

September 15, 2009

in American,French,Pastries,Pies & Tarts,Recipes

S'mores Tart

There’s a certain birthday coming up in a few days… 13 to be exact.

I began being reminded of this event as soon as the last birthday in the family occurred, which was back in August.

Since then, I have been reminded of said event at least once per day, every day, since about the 1st of September, and… I have a funny feeling the number of daily reminders will begin to increase as the day approaches.

The young lad who so charmingly and consistently provides me with these reminders is my youngest son, who will be 11 years old in, yes… 13 days.

Now, if there is one dessert, and only one dessert this little guy knows how to make… it’s a S’more, he’s practicably a pro at it.

So, now that he’s almost a teenager… I think he might be ready for this lovely grown-up version of a S’more, what do you think?

S’mores Tart

inspired from The Boastful Baker

Graham Pastry Shell

1/2 cup unsalted butter
1/4 cup brown sugar
2 eggs
1 teaspoon honey
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cup whole wheat flour

Dice butter, and place it in the freezer for about 10 minutes. In the bowl of a food processor add sugar and butter, pulse until smooth for about 2 minutes. Add 1 egg, honey, cinnamon, and salt and pulse for another 1-2 minutes until creamy. Finally add the flour and pulse until dough is formed. Roll dough into a disc and place it in a sheet of plastic wrap, cover and refrigerate for at least 1 hour.

Lightly cover a clean surface with flour, place the dough and roll out to approx 10″ to cover a 9″ tart pan. Carefully cover the tart pan with the dough and cut of any excess around the edges.

Place the tart pan back in the refrigerator for another 15 minutes and preheat oven to 375 degrees F.

Place a sheet of parchment paper over the tart and fill with beans or pie weights, bake for 20 minutes. Lightly beat remaining egg, remove the weights and brush shell with the beaten egg. Place back in the oven for another 3 minutes.

Place tart pan on a wire rack and allow it to cool.

Chocolate Filling
10 ounces 72% Dark Chocolate, chopped
1 cup heavy cream
1 teaspoon godiva chocolate liqueur

In a heavy pot bring heavy cream to a boil, remove from heat and add chocolate. Stir until chocolate has melted and is smooth, add chocolate liqueur and stir to combine well.

Pour over tart shell and refrigerate for at least 1 hour until chocolate is firm before topping.

Marshmallow Meringue
from The Boastful Baker

1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme
3 large egg whites
1/8 teaspoon salt
1/4 cup sugar

Using rubber spatula, scrape marshmallow creme into large bowl.
Using an electric mixr, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time and beat until stiff and glossy peaks form.

Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula until just incorporated. At this stage, the marshmallow creme will be very sticky and difficult to blend, but it will become easier as the remaining egg whites are folded in. Fold in remaining whites in 2 additions until just incorporated. Spread or pipe meringue over top of cold pie. Swirl with a knife to create peaks or use the pastry bag to do the same.

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