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Category: Tarts
Prep Time: Cook Time: Total Time:
Crust
4 tbsp unsalted butter
1 cup graham cracker crumbs
2 cups miniature marshmallows
Filling
4 tbsp unsalted butter
6 oz bittersweet chocolate, coarsely chopped
3 oz unsweetened chocolate, coarsely chopped
1 1/2 tsp vanilla extract
1/2 cup cream
3 large eggs
1/2 cup flour
1/2 cup sugar
1/4 tsp salt
To make the crust, melt the 1/4 cup butter and combine it with the graham cracker crumbs, stirring together until uniform in texture. Lightly grease a 9-inch springform pan and gently press the crumb mixture into it, going up the sides by about 1 inch. Scatter the marshmallows evenly over the crust and set aside.
Over the lowest possible heat, melt together the remaining butter and both chocolates. Stir occasionally until completely melted and smooth (about 20 minutes). Set the oven rack at the upper middle level and preheat the oven to 375.
Stir the vanilla into the cream and add to the chocolate mixture, beating at medium speed until thoroughly combined. Beat in the eggs, one at a time.
Stir together the flour, sugar and salt. At medium speed, beat this into the chocolate mixture in two or three batches to allow it to be thoroughly absorbed. Scrape down the sides of the bowl and beat again briefly.
Carefully pour filling over crust, making sure to completely cover marshmallows (you may need to smooth the top of the filling with a spatula). Bake on the upper middle rack at 375 for 12 to 15 minutes -- until the outer edge of the tart looks set but the inside still seems wobbly.
Remove from heat and allow to cool to room temperature before covering loosely with plastic and transferring to the fridge. Allow to chill at least 6 hours before cutting and serving. This keeps in the fridge, loosely covered, for several days. It is best served chilled. Serves 12 to 16.
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CHILLED SMORES TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
Crust
4 tbsp unsalted butter
1 cup graham cracker crumbs
2 cups miniature marshmallows
Filling
4 tbsp unsalted butter
6 oz bittersweet chocolate, coarsely chopped
3 oz unsweetened chocolate, coarsely chopped
1 1/2 tsp vanilla extract
1/2 cup cream
3 large eggs
1/2 cup flour
1/2 cup sugar
1/4 tsp salt
To make the crust, melt the 1/4 cup butter and combine it with the graham cracker crumbs, stirring together until uniform in texture. Lightly grease a 9-inch springform pan and gently press the crumb mixture into it, going up the sides by about 1 inch. Scatter the marshmallows evenly over the crust and set aside.
Over the lowest possible heat, melt together the remaining butter and both chocolates. Stir occasionally until completely melted and smooth (about 20 minutes). Set the oven rack at the upper middle level and preheat the oven to 375.
Stir the vanilla into the cream and add to the chocolate mixture, beating at medium speed until thoroughly combined. Beat in the eggs, one at a time.
Stir together the flour, sugar and salt. At medium speed, beat this into the chocolate mixture in two or three batches to allow it to be thoroughly absorbed. Scrape down the sides of the bowl and beat again briefly.
Carefully pour filling over crust, making sure to completely cover marshmallows (you may need to smooth the top of the filling with a spatula). Bake on the upper middle rack at 375 for 12 to 15 minutes -- until the outer edge of the tart looks set but the inside still seems wobbly.
Remove from heat and allow to cool to room temperature before covering loosely with plastic and transferring to the fridge. Allow to chill at least 6 hours before cutting and serving. This keeps in the fridge, loosely covered, for several days. It is best served chilled. Serves 12 to 16.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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