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Archive for July 9th, 2010

How good was this? Think Girl Scout camp, sticking a gooey roasted marshmallow in between two graham crackers layered with chocolate bars, then multiply the deliciousness by infinity. Nothing like homemade marshmallow – this was my first crack at it, and it was well worth the effort. I especially had fun licking out the bowl. This dessert is a new fav.

S’more tart (from Couldn’t Be Parve blog)

crust:

1 1/2 cups graham cracker crumbs

1/3 cup sugar

6 tablespoons margarine, melted

ganache:

1 cup (8 oz) unsweetened coconut milk, well mixed

9 ounces bittersweet chocolate, finely chopped

topping:

1/4 cup + 1 tablespoon cold water

2 teaspoons pure vanilla extract

1 1/2 tablespoons powdered gelatin

6 tablespoons cold water

10 tablespoons corn syrup

pinch of salt

3/4 cup granulated sugar

Preheat the oven to 375 degrees F. Generously grease a 9″ tart pan with a removable bottom, making sure to get all the way to the top of the pan. Mix all crust ingredients in a medium bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 7-10  minutes, or until lightly browned. Place in the fridge while preparing the ganache.

Place chocolate in a large bowl. Heat coconut milk until just boiling. Pour hot coconut milk over the chocolate and let sit for 5 minutes. Whisk gently until completely smooth. Pour into the prepared crust and refrigerate until firm, at least one hour.

To make the marshmallow topping: combine the first three ingredients in a medium bowl and whisk until well blended and smooth. Set aside.

Combine second quantity of water, corn syrup, salt and sugar in a 4-quart saucepan and place over medium heat. When the mixture comes to a boil, do not stir. Let is cook for another 3 minutes, then remove pan from heat and carefully stir in gelatin mixture.

Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment. Starting at medium speed, gradually increase the mixer speed to high. While the mixture is beating, remove the tart with the ganache from the fridge. Beat mixture for 10-12 minutes. When done it should look white and fluffy and the bowl will no longer be hot to the touch.

Using a wet spatula, scrape the mixture into the prepared pan on top of the ganache. spread into a smooth even layer. Set tart aside, uncovered, at room temperature, for at least 4 hours or overnight.

If desired, toast the top of the tart with a kitchen torch or broiler. (I would recommend the kitchen torch – I used the broiler and found the some of my marshmallow and ganache had gotten kind of gooey underneath, even to the point of drippy).

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