The Woods at Whippoorhill: S'Mores Tart

Things don't always work out as planned, do they? As a blogger, I try to present ideas that inspire you and encourage you to be creative. I push myself to learn new techniques and try new things, so that hopefully, you will, too! Well, rest assured, I have experienced my fair share of "Pinterest fails"! Ideally, a party is not the best time to try something new, but, alas, I often do.

I planned to recreate the "BiltS'mores Tart" we had on vacation back in December 2020. Guess what? My meringue failed. You were supposed to leave the chocolate tart in the fridge until the last moment so when you popped it in the oven under the broiler to toast the meringue, it wouldn't completely liquify. Since my meringue failed, I just cut a few marshmallows and added them on top. However, I hadn't allowed the ganache to sit long enough since I wasn't sticking it in the oven. Anyway, I sprinkled some graham cracker dust on top and hit it with a kitchen torch! The ganache could have sat at room temp about 15 minutes to make it less firm, but trust me. It was good! Above is my creation. Below is a pic of the fancier version at Biltmore that included a 14 carat gold smear on the plate. I rather like my version!

S'Mores Tarts

1.5 cups graham cracker crumbs

6 Tbsp unsalted butter, melted

1/3 cup sugar

8 ounces semi-sweet chocolate chips

4 ounces dark chocolate chips

1/4 cup unsalted butter, cubed

1 cup heavy whipping cream

Large marshmallows

Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and butter in a food processor. Pulse until the texture of sand. Reserve about a tablespoon of the graham cracker mixture. Press into the bottom of a tart cup or pan. Bake for 10 minutes. Allow to cool. Place chocolate and butter in a large bowl and set aside. Heat cream in a small saucepan over medium-low heat, stirring constantly, until it begins to bubble and steam. Pour over chocolate. Allow to sit one minute and then stir slowly until it is completely melted and smooth. Pour into cooled graham cracker crusts. Use offset spatula to smooth. Refrigerate at least two hours and until 10-15 minutes before serving. Cut marshmallows and place on top. Use a kitchen torch to toast marshmallows. Sprinkle with graham cracker dust and serve.