Tarta S'mores sin horno

Ingredientes

• 250 g graham crackers (finely crushed)
• 1 tablespoon brown sugar
• 100 g unsalted butter (melted)
• 300 g semi-sweet or dark chocolate (roughly chopped)
• 300 g heavy cream
• 3 large egg whites
• 150 g granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Preparación

1. 1

   --- Graham Cracker Crust ---

2. 2

   In a medium bowl, mix together crushed graham crackers, brown sugar, and melted butter until it resembles wet sand and holds together loosely when squeezed.

3. 3

   Dump the graham crust mixture into a 6" fluted 2” deep tart pan. Press the graham crumbs down and into the sides of the tart pan until tightly packed. Let the graham cracker crust chill in the fridge while you prepare the filling.

4. 4

   --- Chocolate Ganache Filling ---

5. 5

   Place the chopped chocolate in a heat safe bowl and set aside.

6. 6

   In a small pot, heat the heavy cream until small bubbles start coming to the surface and it just begins to simmer. Pour the cream over the chocolate and let it sit undisturbed for 5 minutes.

7. 7

   Slowly start whisking the mixture until all the chocolate has melted and the ganache becomes thick and smooth. It will look chunky and curdled at first but just keep whisking and mixing in circles until it comes together. Let it cool slightly before pouring into your tart shell.

8. 8

   Pour the ganache on top of the graham cracker crust. Smooth over the surface of the ganache with an offset spatula, if needed. Refrigerate the tart for at least 2 hours or until the ganache has set.

9. 9

   --- Marshmallow Meringue ---

10. 10

    In a small pot, bring about an inch of water to a simmer.

11. 11

    Add the egg whites and sugar to a heat-safe bowl that fits perfectly into the pot without touching the water. When the water comes to a simmer, place the bowl on top of the pot.

12. 12

    Stir often until the sugar has completely dissolved, about 4-5 minutes. Rub a bit of egg white between your fingers and it should not feel grainy at all.

13. 13

    Remove the bowl from the pot and add the cream of tartar and vanilla extract.

14. 14

    With a hand mixer or stand mixer, whisk the egg whites on low speed, increasing to high speed. Beat until the meringue reaches stiff peaks, about 5-7 minutes. The meringue should stand up on its own when the whisk is pulled out of it.

15. 15

    Take your tart out of the fridge. Plop all of the meringue on top of the tart. Use a spatula to push it around and shape it however you like. To create a spiky look, gently touch your spatula to the surface of the meringue and pull away. Repeat all around the meringue.

16. 16

    Using a blowtorch on a low setting, torch the meringue until browned and toasted. If any of the ganache filling has melted from the heat of the torch, return the tart to the fridge to set again. Take the s’mores tart out of the fridge about 15 minutes before serving to allow the ganache to soften up.