S’mores Tart

Screen Shot 2015-05-31 at 12.24.59 PM

Hello Lovelies!

Now that it’s finally getting warm and summer-y here in NYC, I decided to jump on the s’mores bandwagon and make something with marshmallows, chocolate and graham crackers because for me, nothing says summer like s’mores.  Even though I haven’t gone camping in a while, I still remember standing around a camp fire and toasting marshmallows until they’re a lovely golden brown (though some do prefer really toasted marshmallows) and squidging the warm gooey sugary mess between two graham crackers with a square of dark chocolate. The heavenly concoction is devoured leaving sticky fingers, sugary lips, a possible smear of chocolate here and there and another marshmallow skewered on a stick and held above or thrust into the fire.  Now living in NYC (ahem Queens) in a small-ish studio apartment with no backyard or fire pit, one has to make do with toasting marshmallows under the broiler or above the small gas lit stove. Luckily, my amazing boyfriend bought me a torch for my birthday, so now I can brûlée and toast meringue, marshmallows, sugar etc. to my heart’s content.

Screen Shot 2015-05-31 at 12.22.20 PM

Back to this s’mores tart. I love s’mores and I thought, why not make a graham cracker crust from scratch. Because I just thought logically, making the graham cracker dough from scratch would be easier than buying the graham crackers, crushing them up, drizzling them with a littler butter and pressing them into the tart pan.  Logically. So I took a graham cracker cookie recipe from my trusty Williams Sonoma cookbook and tweaked it  a bit.  The recipe yielded enough for a tart crust and 24 square crackers (which you can use for s’mores).  For the chocolate, I made a simple dark chocolate ganache and topped with mini marshmallows.  I also made mini tarts with some leftover dough and made the marshmallows from scratch (but that will be another post)

So let’s get started!

Screen Shot 2015-05-31 at 12.21.03 PM

やっと夏見たいな天気になってきたので、アメリかで夏の間s’moresを食べるのが人気なので、s’mores タルトを作りました。S’moresS’moresは、とても簡単にできます。まずは、マシュマロをキャンプファイヤの火で炙ります。炙ったマシュマロがきつね色か焦げ茶になったら、グラハムクラッカーとチョコに挟んで食べます。私は、焦げ茶より、きつね色に焼くのが大好きです。マシュマロが暖かくとろけて、その熱でチョコも少し溶けます。マシュマロをブチュッとグラハムクラッカーに挟んで手が溶けた砂糖でベタベタになります。私は、友達とよく夏の間キャンプファイヤの周りで座って話しながらS’moresを作りました。でもやっぱりニューヨークのアパートでキャンプファイヤはとても無理です。だから、このタルトを作りました。そして、グラハムクラッカーを作って見ました。とても簡単で美味しく出来上がりました!

Ingredients:

Graham cracker crust:

-2 cups whole wheat flour

-1 tsp baking powder

-1 tsp ground cinnamon

-1/2 tsp baking soda

-1/2 tsp salt

-1/2 cup firmly packed light brown sugar

-1 stick unsalted butter

-2 tbsp honey

-1 tsp vanilla extract

-1/2 cup milk

Chocolate ganache:

-1/4 cup heavy cream

-1 cup chocolate chips

-Mini marshmallows

材料:

グラハムクラッカ

-全粒分 (295 g)

-ベーキングパウダー (小さじ1)

-シナモン (小さじ1)

-ベーキングソーダ(小さじ 1/2)

-塩 (小さじ 1/2)

-三温糖(128g)

-はちみつ(大さじ2)

-無塩バター (114g)

-バニラエッセンス (小さじ1)

-牛乳 (125ml)

ガナッシュ:

-生クリーム(62ml)

-チョコチップ (100g)

-マシュマロ

Directions:

  1. Cream together the butter and sugar until soft and fluffy. Add the vanilla and honey and mix to combine.  In a separate bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon and mix.
  2. Add in half the flour mixture and mix to combine. Add 1/4 cup of milk and slowly stir. Add the other half of the flour mixture and mix. Add the rest of the mix and mix until everything is incorporated. The dough will be very sticky. Divide the dough in half, wrap each half in plastic wrap and refrigerate for 30 minutes or overnight.
  3. Once the dough has rested, preheat the oven to 350ºF.  Generally dust both sides of the dough with whole wheat flour and roll out in a circle until about 1/8 inch thick and a little bigger than the bottom of your tart pan.
  4. Transfer the dough into the tart pan and prick the bottom all over with a fork. Bake for 7 to 8 minutes.  The dough may rise a bit. If it does simply press it back down with the bottom of a drinking glass or a measuring cup.
  5. While the tart shell cools, make the ganache by heating the heavy cream to a boil (or about 30 seconds to 1 minute in the microwave) and pouring over the chocolate chips.  Let the mixture sit for a minute and then stir until well combined.
  6. Pour the ganache into the tart pan and sprinkle the top with mini marshmallows.
  7. Toast the marshmallows using either a torch or sliding it under the broiler.  If you do use the broiler method, watch it carefully!

作り方:

  1. グラハムクラッカーを作ります。まずは、バター、はちみつ、三温糖とバニラをかき混ぜます (ボウルA)。他のボウルに全粒分、ベーキングパウダー、ベーキングソーダ、塩、とシナモンをかき混ぜます (ボウルB)。
  2. ボウルAにボウルBの半分を加えよく混ぜます。牛乳を半分加えまた混ぜます。よく混ざったら、ぼうるBの残りを加えまた混ぜ、牛乳の残りを加え絵混ぜます。生地が出来たら、半分に分け、ラップをして冷蔵庫に30分から一晩休ませます。
  3. オーブンを 170ºCまで余熱開始。 全粒分を打ち、生地を0.5センチの厚にのばしタルトの型より少し大きめな丸にのばします。生地をタルトの型に入れ、7分から8分焼きます。
  4. タルトが焼けたら、ガナッシュを作ります。生クリームを温め(30〜32ºC)、チョコチップを入れます。チョコが溶けるまでよく混ぜます。
  5. ガナッシュをタルトに流し込み、上にマシュマロをのせます。
  6. マシュマロをガストーチバーナーで炙ります。

And that’s it!

Hugs and puppies!

Mimi

2 thoughts on “S’mores Tart

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s