S'mores Tart -- Graham Cracker Crust
What you Need:
8oz graham crackers (processed in a food processor to turn the crackers to crumbs)
1/3 cup granulated Sugar
6 Tablespoons of unsalted butter-melted
pinch of kosher salt
What to Do:
Preheat oven to 375 degrees
Combine all ingredients in a bowl and mix until well combined
Using the bottom of a measuring cup, press the crumb mixture into a tart pan.
(Make sure the layer on the bottom and up the sides is even)
Bake for 12-14 minutes or until the mixture is lightly browned and firm.
Remove from oven and allow to cool.
Chocolate Ganache Filling
What you need
1/2 cup Heavy Whipping Cream
10 oz. Milk chocolate, chopped
What to do
Melt the chocolate in the heavy cream in a bowl over boiling water, once melted and combined, remove bowl from heat. and pour into cooled tart shell.
What you Need
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1 Vanilla Bean Scrapped
Water (See Below)
What to Do
In a bowl of an electric mixer add 3/4 cup cold water and gelatin. allow to sit until the gelatin is all dissolved. (I place the bowl on the mixer with the whisk attachment and allow it to set-up while I make the sugar syrup)
Meanwhile, In a saucepan add granulated sugar, corn syrup, and water. Bring mixture to a boil over medium-high heat. Boil, without stirring, until mixture registers 238 degrees (Soft Ball Stage) on a candy thermometer.
Turn the mixer on a steady stir setting and pour the sugar mixture-slowly, down the side of the mixing bowl an allow it to gradually whip into the gelatin. Increase the speed of the mixer and whip until Marshmallow forms and increases in volume and is stiff and cooled.
Immediately pipe, or spread the mixture atop the tart.
Using a kitchen torch lightly toast the marshmallow topping for a show-stopping appearance,