S'mores Chocolate Tart!
Craving a camping trip without the camping? This S'mores tart has all the flavor of you need with a decadent chocolate filling and marshmallow topping Sure to be a family favorite!
Servings: 8 servings
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!
