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S'mores Tart

S'mores Tart


Chocolate Ganash:
8 ounces extra-bittersweet top-quality chocolate, such as Callebaut or Valrhona, chopped
3/4 cup unsalted butter
1/3 cup plus 1 tbsp. sugar
1/4 cup brewed coffee
4 large eggs

For the filling: Put chocolate in a medium-size heatproof bowl. In a medium saucepan, combine butter, sugar, and coffee and bring to a boil over medium heat. Pour hot liquid over chocolate and let sit 3 to 4 minutes, then gently stir until smooth. Break eggs into a large bowl and slowly pour in warm chocolate mixture, whisking constantly until incorporated.

Graham Cracker Shell:
1 pound butter
227 grams sugar
227 grams brown sugar
40 grams honey
4 eggs
600 grams all-purpose flour
300 grams whole wheat Flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons cinnamon
4 teaspoons ginger

Timbale ring
Sheet tray
Parchment paper
Extra butter for coating the timbale or baking ring

For graham-cracker crust: Place parchment paper on the sheet tray. Place timbale or baking ring on parchment paper & pack 1/4 inch layer of the crust mixture into the mold, making sure to pack tightly. Place sheet tray into a 350 oven for about 5 minutes to set the crust.

After constructing the Ganash, place mixture into a metal bowl over a water bath and continue to lightly cook the mixture until it is loose and fluid. Pour Ganash into mold, making sure to lightly shake the mold to remove all air bubbles and pockets. Chill and allow to set up, remove from mold & top with lightly toasted marshmallows. Enjoy.

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