In honor of National S’mores Day, I wanted to make and eat s’mores. Of course, the traditional s’mores are easy to make and they’re always delicious, but since I have different flavors of marshmallows at my disposal, I decided to make my own twist of a Strawberry S’mores Tart.
The tart crust is made from graham crackers, but I added a little flour and bind it with an egg for a more cookie-like crust. The filling is velvety rich chocolate custard so a little slice of this tart will satisfy your sweet tooth cravings. Serve it with a cup of hot tea. Umm… I can’t think of a better afternoon teatime treat for myself today.
Strawberry S’mores Tart
Makes a 9″ tart
1 package graham crackers (9 crackers)
4 tablespoons cold unsalted butter, cut into chunks
1/3 cup all purpose flour
3 tablespoons sugar
3 tablespoons brown sugar
1 large egg, beaten
1 cup sugar
5 tablespoons unsalted butter, melted
5 tablespoons cocoa powder
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 4-oz bag Li’l Puffs Strawberry Marshmallows, or more if desired.
Preheat oven to 325F.
Grind the graham crackers in a food processor into fine crumbs, or you can place the crackers in a ziploc bag and crush them using a rolling pin. Mix the ground-up graham crackers with the sugars and flour.
Cut the butter into the mixture using a pastry blender until the mixture looks like coarse sand.
Stir in the beaten egg and mix well. Press the mixture into a 9″ tart pan and set aside.
For the filling, mix all ingredients together except for the evaporated milk. Add the evaporated milk last and mix well.
Pour into the prepared tart pan and bake for approximately 45 minutes.
Check your tart at 40 minutes in case if it’s done earlier. The custard center should be puffed and jiggle a little bit when you lightly shake the tart pan. It will settle back down when it cools.
Cool to room temperature before adding the marshmallow topping. You can prepare up to this step a day ahead and refrigerate your cooled tart.
When you’re ready for the marshmallows, cut the 1-inch cube marshmallows into four pieces and cover the top of the tart with the marshmallows. Feel free to add more marshmallows if you love them.
The cut-up marshmallows will be sticky. That’s ok. Fresh marshmallows have a softer texture than store-bought marshmallows. Next, use a kitchen torch and roast the tops of the marshmallows gently so they puff up and turn a nice golden color.
Enjoy and Happy National S’mores Day! Hope you have a s’more delicious day!