Smores Tart

Ah summer. The perfect time for having a nice barbecue party, listen to some beach tunes, and then gather around the fire pit for the best part of the night-the smores. This past Friday was our first smores night of the summer, and it was perfection. (Little hint; try roasting PEEPS!) yes you saw that right, we roasted peeps. I love playing around with the smore. It is so versatile and there are tons of different add-ins you can put on to make it your own. But since we had peeps left over from springtime, I knew this was the perfect thing to try, and it was quite perfect.

Speaking of perfection, let me introduce to you the latest smore creation I happened to stumble upon-the smores tart. I was doing my usual pinning, when I happened to come across this. Anything with smores involved typically grabs my interest, and then never lets go. In found it at Rock Recipes, and I knew I had to make this, and make it my own. I was determined. 

This actually turned out quite well. The tart has a great variety of textures, it starts with a nice golden graham cracker crust, then changes to a silky-smooth dark chocolate custard in the middle, and is topped with golden marshmallows. Can you taste it yet? I can't even describe how amazing this is, so I guess you are just going to have to try it for yourself. Enjoy!

Smores Tart:

Ingreditents:
1 1/2 cups graham cracker crumbs
3/4 cup unsalted butter, melted
1 tsp vanilla etract
1 tbsp granulated sugar

4 oz dark chocolate, chopped
3 oz semi-sweet chocolate, chopped
7 oz whipping cream
3 oz milk
1 1/2 tsp vanilla
1 egg, beaten

About 40 marshmallows, cut in half

Directions:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 inch tart pan. 

Mix the graham cracker crumbs, butter, vanilla, and sugar in a medium bowl until completely combined and start to stick together. Press into the bottom and sides of the tart pan. Bake for 5-10 minutes, until slightly hardened. Let cool slightly.

Bring the milk and cream to a boil in a small saucepan. Place chopped chocolate in a heat-proof bowl. Pour boiling liquid over the chocolate. Let sit for 5-10 minutes, then whisk until smooth and silky. Cool for 10 minutes. Whisk in vanilla and egg. Pour into the tart pan, and bake for about 20 minutes. The middle should still be a little wobbly.

Change the oven setting to broil, and place the tart pan on another baking sheet in order to rotate it easier.

Arrange the marshmallows in a circular pattern, starting with one marshmallow in the center, and working outwards. Place pan in the broiler. Every 15-30 seconds, rotate the pan 90 degrees or so, in order to evenly brown the marshmallows. DO NOT take eyes away from the oven. When they have reached a desired brownness, remove pan and let cool completely. Serve at room temperature with whipped cream.