Jesus spoke to them again, saying, “I am the light of the world. Whoever follows me will not walk in darkness, but will have the light of life.”
Can I share a little secret with you? I never had a s’more until I was 10 or 11 years old. I was at a Girl Scout get together. I don’t remember anything else about the evening, except it was dark and we had s’mores. I’m pretty sure we used a grill to cook our marshmallows over. It was a life changing moment. To this day, it is one of my favorite sweet treats.
I mean come on, lets face it. Marshmallows are okay, but put them over an open flame and the sugar turns golden and caramelizes, the inside becomes gooey, and the outside has that slight crunch – delicious! Add some chocolate to the scene and something edible that can hold the glorious concoction together and wallah, one of Americas most well known, and most loved treats.
However as saddening as it is, sometimes s’mores just can not be made over an open fire. Maybe due to uncooperative weather, the get together does not warrant an open fire, such as a baby shower. Welp, here ya go. This is a classy looking S’more Tart, and I can say, equally as delicious with burnt marshmallows on top.
You guys, this is a very simple treat to make (I almost typed meal – I would love for this to be my dinner tonight – lol). If you used a pre-made graham cracker crust, this literally would only take 10-15 minutes to make, outside of cooling time.
I did use an almond flour crust for this recipe, so that it would be gluten free. I was giving it to a friend who eats gluten free, and it turned out very well. However, feel free to buy or make a graham cracker crust instead, here is an easy recipe to follow.
I made this in a tart pan, just for fun. But it would also work in a pie dish.
Just a few tips: remember when melting chocolate it must be done at a low temperature. Once cream is bubbling around the edges, remove from heat source prior to pouring in chocolate. Second tip, once marshmallows are placed into the oven do not take your eyes off of them. They will only take 30 – 45 seconds to brown. Very important, no one wants a blazing marshmallow fire in their oven.
- Precooked crust (precooked or store bought graham cracker crust or gluten free Almond flour crust, recipe follows)
- 10 oz quality milk or dark chocolate - I used dark chocolate
- 1¼ cup cream
- 2 tbs butter
- 10-15 large Marshmallows
- 8 tbs butter (1 stick) - melted
- 2½ cups almond flour
- 1 tbs sugar
- ¼ tsp cinnamon
- Preheat oven to 350 degrees Fahrenheit
- In a medium size bowl, mix together ingredients for crust. Finish by rounding into a ball with hands.
- Squish crust down into 9 inch tart or pie pan evenly to go up the edges.
- Place into oven and cook for 15-20 minutes. Keeping a close eye on it, as to not let it burn.
- Remove from oven and allow to cool completely.
- Roughly chop up chocolate, set a side
- In a medium sauce pan, heat cream until it starts to bubble around the edges, med-high temperature..
- Remove from burner add in chocolate and butter.
- Allow it to sit for 1 minute prior to stirring.
- Stir until chocolate and butter are smooth and well mixed into cream.
- Again, allow chocolate mixture to sit for 10 minutes prior to pouring into crust.
- Once, mixture is poured into crust. Place into refrigerator at least for 2 hours.
- Just prior to serving tart and after chocolate is completely set, and no longer jiggly. Remove from refrigerator.
- Place rack in oven on top shelf. Turn oven onto broil.
- Place marshmallows on a parchment lined cookie sheet.
- Place marshmallows in the oven. WATCH them carefully! It you are unable to see in oven, leave oven door cracked. It will only take marshmallows 30-45 seconds to brown.
- Remove from oven, let marshmallows cool down for 1 minute, then arrange them on tart.
- Preferably serve tart immediately, if unable to, place back into refrigerator.