Smores Torte Recipes

CHOCOLATE S'MORES TART

Steps:

• In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1/2 in. up sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes., Place chocolate and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; let stand 5 minutes. Stir with a whisk until smooth. Pour into prepared tart shell. Refrigerate 1 hour or until set. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In the top of a double boiler or in a metal bowl over simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed 1 minute. Continue beating on low until a thermometer reads 160°, about 5 minutes longer. Transfer to a large bowl; beat on high until stiff glossy peaks form and mixture is slightly cooled, about 5 minutes., Spread meringue over tart. If desired, heat meringue with a kitchen torch or broil 2 in. from heat until meringue is lightly browned, 30-45 seconds. Refrigerate leftovers.

S'MORES TORTE

Steps:

• Preheat oven to 350*F.
• Grease the bottom and sides of an 8" round cake pan; line the bottom with waxed paper, grease the paper, and dust with graham cracker crumbs.
• In a large heavy saucepan over medium heat, begin to melt the butter.
• When it's half melted, add the chocolate and stir until the chocolate is half melted.
• Remove pan from heat and stir until both are fully melted.
• Stir in the sugar, eggs, vanilla, graham cracker crumbs, and marshmallows.
• Pour and scrape the batter into the prepared pan and bake for 30 minutes, or until the top is browned, the edges are crusty, and the center is still soft.
• Cool in pan on a wire rack for 20 minutes.
• Run a knife around the rim of the cake, cover with waxed paper, and invert onto a serving plate.
• Remove the pan and peel off the lining paper.
• Cover with another plate and invert again; remove the top sheet of waxed paper and cool about 15 minutes more.
• Serve with whipped cream, ice cream and fudge sauce, or dust with powdered sugar.

S'MORES FUDGE

Steps:

• Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish.
• Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively.
• Refrigerate until solid, 3 hours to overnight.

S'MORE TART

Steps:

• Preheat the oven to 350°F.
• Combine the graham cracker crumbs and the sugar. Slowly pour in the melted butter, then the egg whites, mixing to incorporate. Place approximately 3 ounces of the crust in each of 8 4-inch tart molds and press down with your fingertips until crust covers bottom and sides of molds. Bake for approximately 12 minutes just to set the shells. Remove from the oven and let cool.
• Bring the milk and cream to a boil in a heavy-sided saucepan over medium-high heat. Add the chocolate and stir until smooth. Let cool until room temperature and whisk in the egg. Pour enough chocolate cream in each shell to reach just under the top of the edge. Place back in the oven and bake approximately 10 minutes or until chocolate is just set. Remove from the oven and let cool.
• Combine half of the water, half of the corn syrup, and all of the sugar in a heavy-sided saucepan and heat over medium-high heat until it reaches 240°F (measure with a candy thermometer). Combine the rest of the water and the powdered gelatin and place in a double boiler over medium heat. Cook, stirring until the gelatin is completely dissolved.
• Combine the rest of the corn syrup and the vanilla extract in the bowl of a standing mixer with the whisk attachment. Turn to low speed and add the hot corn syrup mixture slowly until well combined. Turn the mixture up to medium high and whip for approximately one minute. Add the gelatin mixture and whip approximately 10 minutes or until the mixture becomes thick and foamy.
• Place approximately 3 tablespoons of the marshmallow mixture on top of tarts, leaving a half-inch border around the edge. Place back in the oven for 12 minutes or until the marshmallow is slightly hard to the touch. Be careful not to overcook, as the marshmallow will begin to break down and deteriorate.
• Remove and let cool. Serve on individual serving plates.