Bring the campfire inside with the perfect combo of rich chocolate, marshmallows, and graham crackers in each bite!
This delightful treat has been something I have been thinking of making for a long time and I finally did. Let me tell you it was just as good as I had hoped! A lot of my tarts have a honey graham cracker crust because I am a fan of the ease and the flavor, of course that was perfect for this one too.
The second part of this tart is the filling. The chocolate! I like to use semi-sweet chocolate. It’s actually a fairly simple recipe, which as you have heard is the best ones. We will be heating cream until its warmed. Beat egg, chocolate, and chocolate powder together, and combining the cream. Bake and let cool. The topping can be a few variations and up to you how you choose to decorate. I think some meringue icing would be fabulous and plan to try that out here soon, but to keep the s’mores theme, the campfire taste I was longing for… I went with regular marshmallows. I have used mini before too but something about the large ones just makes if feel special.
Using a culinary torch, carefully roast the marshmallows.
If you do not have a torch, set your oven on Broil (high) and put your rack on the top shelf. Let the oven get nice and hot (3-7 minutes). Fill an oven safe dish with crushed ice and water and place your dish into the ice/water bath. The cold bath should keep the tart from cooking.
I would also leave the oven door cracked and watch it closely.
Now add chunks of Hershey’s chocolate, and crunch up graham crackers to finish.
Doesn’t that look AMAZING!?
Let’s get started!
S'mores Chocolate Tart!
Equipment
- Tart pan or pie pan
Ingredients
Graham Crust
- 1 1/2 cups honey graham crackers
- 1/3 cup sugar
- 6 tbsp butter, melted
- 1/2 tsp cinnamon
Chocolate filing
- 1 1/2 cups heavy cream
- 1 1/3 cups semi sweet chocolate chips
- 2 large eggs
- 1 egg yolk
- 2 tbsp dark cocoa powder can be regular cocoa powder
Toppings
- marshmallows
- 1 Hershey's milk chocolate candy bar, broken into pieces
- 5 to 6 graham crackers crunched into pieces
- culinary torch to roast the marshmallows
Instructions
Crust
- In a food processor or blender, combine all the crust ingredients . Pulse or blend until the crackers are wet and crumbled. Using a 9" tart or pie pan, pour the graham mixture in the pan and press down to fit or form a crust. I like to use the bottom of a clean coffee mug. Press the sides of the pan or tart and just try to make it even. Set aside.
Chocolate filling
- Heat the oven to 375°In a med saucepan bring the cream to a simmer over medium heat. Add the chocolate, coco powder, and stir to melt. Let cool for 20 minutes.
- In a separate bowl beat the eggs and egg yolk together. Add the chocolate mixture to the eggs. Whisk. Now pour into the tart crust. Bake for 15 minutes.
- Let cool for 5 or so minutes.
- Press the marshmallows same side up in any shape you like or cover the whole tart.
- Carefully roast the marshmallows until golden. Stick the Hershey pieces around the marshmallow. Sprinkle on the graham crackers.
- Serve or refrigerate for up to 3 days.
- ENJOY!
