UPDATE! This recipe was featured on AOL (Heidi Klum Page). If you get a chance, you can see my recipe ( Second in the Slideshow) as well as other delicious S’mores Recipe.
So, I know it has been an extremely long time since I updated, my apologies, life happens! I am returning with one of my favorite desserts, a twist on s’mores!
I think for most people, s’mores are a comfort food, it is a reminder of sitting around a fire eating slightly burnt marshmallows and chocolate that never really melts. For years, I have tried to make the perfect s’mores dessert. I have made the s’mores cupcake and s’mores bar, but I wanted something a little more mature than a cupcake. My latest inspiration is an Adult S’mores Tart, brown butter graham cracker crust with Grand Mariner chocolate filling topped with toasted Italian meringue. Brown butter adds such a rich flavor to baked goods, I absolutely love it!
- 3 cups crushed graham crackers
- 3 tablespoons dark brown sugar
- 3 ounces melted brown butter
- 2 teaspoon vanilla
- Pre-heat oven to 350.
- Mix graham cracker crumbs and brown sugar.
- To brown the butter: begin by melting the butter over medium heat, butter will start to foam and the end color should be a toasty brown with butter particles at the bottom of the pot.
- Add vanilla to butter
- Combine butter with the graham cracker mix.
- Place graham cracker mix in tart pan, preferably with a removable bottom, spread evenly.
- Bake for 8-10 minutes until golden brown.
- Place on cooling rack and cool for at least twenty minutes
Grand Marnier Chocolate Filling:
- 1/2 cup heavy cream
- 4 Tablespoons butter
- 1/4 cup semi sweet chocolate
- 3/4 cup of bitter sweet chocolate
- 1/4 cup Grand Marnier
- Bring heavy cream and butter to boil over medium heat.
- While heavy cream and butter are heating, place chocolate in heat safe bowl.
- Pour cream mixture over chocolate, wait two minutes before stirring gently with a whisk.
- Once mixture is fully combined, add Grand Marnier.
- Pour mixture into tart tin
- Refrigerate for 4-6 hours, chocolate mixture must set completely before adding meringue.
- 1 cup sugar
- 1/4 cup water
- 4 egg whites
- 1 Tablespoon Grand Marnier
- Combine the sugar and water pot and bring the sugar and water to a boil in a small pot. Cover with a lid or plastic wrap and let boil for 2-3 minutes. Remove the lid and cook the sugar to 220 degrees (high altitude), 240 degrees (sea level).
- While your syrup is boiling, whip the whites and sugar (about a tablespoon) on medium speed of your stand mixer to soft peaks. This is a timing issue, so watch them carefully. If you overbeat your whites before your syrup reaches temperature, they’ll be grainy and dumb. Adjust the speed of the mixer up or down and try to get your whites to the perfect consistency at the same time your sugar reaches desired temperature.
- When the syrup is ready, with mixer on medium low, pour syrup in a thin stream down the inside of the mixing bowl. This will give the syrup a chance to cool off a bit as well as keeping the syrup from getting spun all over the sides of the mixer by the whisk attachment.
- Turn mixer to high and whip until whites are completely cool and hold firm peaks.
- Once chocolate is firm to touch, remove from refrigerator, then remove from tart pan, so all is left is the bottom of the pan and the edges are completely visible.
- Have a pastry bag with desired tip ready, fill bag with meringue and pipe on tart, or you can pour meringue over pie and spread evenly.
- With a torch, toast the meringue to give the burnt marshmallow look. Note: I would not recommend using a broiler because the chocolate filling will melt.
- Best served warm!