serves 4
Graham Cracker Tart Shell
Ingredients
8 ounces butter, room temperature
¼ cup dark brown sugar
¼ cup sugar
¼ cup honey
2 cups all-purpose flour
½ cup pastry flour, whole wheat
1 teaspoon salt
½ teaspoon cinnamon
Preparation
Cream the butter with the sugar, brown sugar and honey. Combine the dry ingredients with the mixture. Form into 4" tart shells and bake at 350 degrees for 20 minutes.
Let cool in the tart shell.
Chocolate Tart Filling
Ingredients
1 cup sugar
1 cup cream
6 ounces dark chocolate, 61-70% cocoa
½ cup butter
5 egg yolks
1 egg
¼ teaspoon salt
1 teaspoon vanilla
Preparation
Melt chocolate with butter. Caramelize the sugar to 225 degrees, then add the cream.
Temper the mixture into the eggs, then add the chocolate-butter mixture. Add salt and vanilla.
Italian Meringue
Ingredients
½ cup water
8 ounces egg whites
1½ cups sugar
6 ounces corn syrup
Pinch of cream of tartar
Preparation
Combine sugar, corn syrup and water. Bring to a boil and cook to 250 degrees. Meanwhile beat the egg whites to medium peaks. Add the cream of tartar to the mixture. Slowly pour the syrup down the side of the mixing bowl.
Once all the syrup is in the bowl, continue mixing the meringue on medium speed until cool to the touch.
White Chocolate Sauce
Ingredients
7 ounces white chocolate
3 tablespoons water
1 teaspoon corn syrup
Preparation
Combine ingredients and melt over low heat.
To Assemble S'Mores Tart
Pour the chocolate filling into the pre-baked tart shell. Bake for 30 minutes at 350 degrees. Take the meringue and spread it atop each tart, forming peaks. Put the tarts in the oven for 5 minutes or until the meringue is lightly browned. Serve warm, atop drizzled white chocolate sauce.
