Fall is in the air. I’m starting to think about desserts that are cozy. Warm. Indulgent. To welcome fall, I started with this super simple S’Mores Tart. The hardest thing about this is patience, because you’ll want to eat it right away.
The recipe is best executed with one slightly less common kitchen item, though: a kitchen torch. If you don’t have one, though, it might be worth the (small) investment if you enjoy crème brûlée (omg).
This tart is quite thin. Don’t let that fool you. It is rich. You only need a small slice.
S'Mores Tart
Ingredients
For crust:
1 ½ c (1 sleeve) graham cracker crumbs
¼ c malted milk powder
2 T granulated sugar
3/4 t kosher salt
¼ c unsalted butter, melted
¼ c heavy cream
For filling:
8 oz dark chocolate, finely chopped
1/3 c heavy cream
1 ½ t light corn syrup
2 ½ T unsalted butter
12 Sweet Jumbles Vanilla Bean Marshmallows, each cut into 3 slices
Directions
- Melt butter and allow it to slightly cool while preparing dry ingredients.
- In a large bowl, combine graham cracker crumbs, malted milk powder, sugar, and salt.
- In a small bowl, whisk together melted butter and heavy cream. Then pour over graham cracker crumb mixture, and fold in using a rubber spatula to create a consistency of wet sand.
- Press into the bottom, and slightly up the sides of, a tart pan. (I used a 9″ round pan with a removable bottom. You can use whatever you prefer – several small tarts, a rectangle, etc.) Refrigerate.
- While the crust is cooling, place the chopped chocolate in a medium bowl.
- Combine heavy cream and corn syrup in a small saucepan over medium heat. Warm to a simmer (do not boil) and then pour over chopped chocolate. Let it sit, undisturbed, for 1 minute, and then begin gently stirring with a rubber spatula until all chocolate is evenly melted.
- Add butter to chocolate sauce, stirring until melted. (If it’s now too cool to melt, microwave in 10-second intervals.)
- Pour chocolate mixture into chilled tart crust, spreading out an even layer.
- Arrange cut marshmallows on top to your liking, leaving space between them and pressing gently into chocolate.
- Chill for at least 30 minutes.
- Prior to serving, toast the marshmallows with a kitchen torch. If the heat of the torch hits the chocolate a little, it’s no big deal, it will briefly melt and then harden back up again.
Sweet Jumbles 
It was delicious!!! Love, MOM