How to Make the Best S'mores Tart for National S'mores Day

 

HOW TO MAKE THE BEST S'MORES TART FOR NATIONAL S'MORES DAY

BY LOGAN NOLIN  ·  AUG 2017  ·  MAKE

 *Inhales entire tart*

*Inhales entire tart*

I’m writing this at 9:02 PM on Wednesday, but when I post this tomorrow it will be National S’mores Day! I wanted to do something cool for my coworkers to celebrate (and also the ‘gram, who am I kidding?) so I decided to attempt to make a s’mores tart — elevating the cherry tart I made for Task 1.

There are a bit more steps to this s’mores tart than the cherry, but visually it looks sick AF and tastes even better. If you’re interested in learning how to make this behemoth of a recipe, take your eyes for a stroll down below:

 

WHAT DO I NEED:

CRUST:
9 graham crackers
7 tablespoons butter
2 tablespoons sugar

FILLING:
1 1/4 cups heavy cream
2 1/2 cups bittersweet chocolate
2 large eggs
1 teaspoon vanilla
Pinch of salt

GLAZE:
2 tablespoons heavy cream
1/4 cup bittersweet chocolate
1 teaspoon corn syrup
1 tablespoon warm water

MARSHMALLOW:
3 envelopes unflavored gelatin powder
1/2 cup cold water
1 1/2 cups sugar
1 cup corn syrup
Pinch of salt
2 teaspoons vanilla extract
1 tablespoon vegetable oil
1 cup powdered sugar

 

I HAVE THE INGREDIENTS, NOW WHAT?

STEP 1: CRUST, CRUST, BABY

The graham cracker crust is the same recipe from Task 1. Throw your graham crackers and sugar into a blender or food processor until you’re left with teeny tiny grains of graham cracker sugar sand. Next, melt your butter in the microwave until melted (for about 15-20 seconds) and combine with the graham cracker sand. Once combined, drop the mixture into a tart pan and use your hands to press into the pan. Make sure you press hard around the fluted edges of the tart pan. Nobody likes a crumbly tart.

When finished, toss that tart in the oven for 10 minutes.

When 10 minutes is up, take the crust out of the oven, let cool, and start Step 2.

 Make sure you press hard to ensure a good shape on the fluted edges

Make sure you press hard to ensure a good shape on the fluted edges

 

STEP 2: FILL ME UP, BUTTERCUP

Put 1 1/4 cups of heavy cream into a small saucepan over medium heat. While the cream is being heated, place chocolate chips into a large bowl.

When the cream starts boiling, remove from heat and pour on top of the chocolate chips and give it a good stir. In a separate bowl, whisk the eggs, salt, and vanilla like your life depends on it for a solid minute. After you've sufficiently whisked, pour into the chocolate cream concoction and give it another stir until combined.

 Augustus Gloop would be all over this...

Augustus Gloop would be all over this...

Pour that chocolatey goodness into the now-cooled tart crust and place it in the oven at 350 degrees Fahrenheit for 20-25 minutes or until the sides are set but it’s still a little jiggly in the middle. 

Take out of the oven and let it cool for an hour or so.

 "Why do you fill me up (fill me up) buttercup, baby just to let me downnnn..."

"Why do you fill me up (fill me up) buttercup, baby just to let me downnnn..."

 

STEP 3: GLAZED AND CONFUSED

In a saucepan, bring heavy cream to boil and add the chocolate chips. Stir while adding the corn syrup and water. Pour over top of the tart and tilt to cover.

 Look at that beautifully mirrored top!

Look at that beautifully mirrored top!

 

STEP 4. FLUFF OFF

Brush a circular pan with vegetable oil and then sprinkle with powdered sugar. Make sure to coat entire pan in powdered sugar.

Rip open the three envelopes of unflavored gelatin powder and add them to a bowl that’s already filled with 1/3 cup cold water. Give it a gentle stir and then move on to the sugar syrup. Add the sugar, corn syrup, and pinch of salt to a saucepan and bring to boil. If you have a candy thermometer, make sure it reaches 260 degrees Fahrenheit or the soft ball stage. Remove from heat, wait for the bubbles to die down, and then slowly mix into the gelatin mixture (which looks disgusting, btw).

If you have a kitchenaid or hand mixer, this next step is great. Mix on high for 5 minutes or until at the ribbon stage (when you remove the mixer, little peaks form for a second and then sink back into the mixture). I did not have any sort of mixer and whisked this by hand for 10 minutes. My arm nearly fell off.

Pour the sticky mixture into the circular pan and let sit for several hours or overnight.

 Yes, it is supposed to look like this. ...and I am warning you, it smells terrible

Yes, it is supposed to look like this. ...and I am warning you, it smells terrible

 Ribbon stage

Ribbon stage

 Yes, this looks gross. Don't worry. We're gonna flip it over and torch it before it's served

Yes, this looks gross. Don't worry. We're gonna flip it over and torch it before it's served

 

STEP 5: PRESENTATION

Place the marshmallow on top of the glazed tart, grab a butane torch, and brûlée the top. EDIT: I would brûlée RIGHT before serving. I torched the top early in the morning to take the photos and by the time we went to eat it, the marshmallow was pretty chewy. ...but you do you

 Things are getting lit over here 🔥🔥🔥 (📷 cred:  Julie Jun )

Things are getting lit over here 🔥🔥🔥 (📷 cred: Julie Jun)

Don't have a butane torch? You can order one on Amazon or just use a lighter and torch it at a slower pace.

 

LIVE MAJOR co

Live Major is a lifestyle blog, sharing stories that are approachable and inspiring to any creative human, wherever they may be. Follow us as we learn, chat with our creative friends, and experience the world. We believe that life is meant to be lived majorly, with love, and lots of coffee.