Saturday, May 17, 2014

S'mores Brownie Tart

I have had this tart in my head for a while. I knew how I wanted it to look but just never got around to making it. Until now.

It is a slightly salty graham cracker crust, topped with a cakey brownie and finished with the toasted marshmallow fluff of your dreams.

It was in my head and now it is in my belly. Do people still reference Austin Powers? Probably just me.

The toasted marshmallow layer alone is reason to make this tart.

Want more s'mores? Try these s'more macarons or homemade grahams and mallows.

S'mores Brownie Tart
makes a 9" tart

for the crust
1 c graham cracker crumbs
4 Tablespoons butter, melted
pinch salt
1/4 teaspoon cinnamon

for the brownie layer
3/4 c AP flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 c cocoa powder
3 Tablespoons vegetable oil
1/2 c butter
1/2 c brown sugar
1/2 c granulated sugar
2 eggs + 1 yolk
1 teaspoon vanilla
1/2 c mini chocolate chips

for the marshmallow meringue
2 egg whites
1/4 c corn syrup (light)
3/4 c granulated sugar
 pinch salt
2 teaspoons vanilla extract
- - -
pre-heat oven to 350F; line a deep dish 9" tart pan with aluminum foil
1. In a medium bowl combine crust ingredients and toss until it begins to clump together; press into the bottom of the prepared pan
2. Bake for 10 minutes; cool completely
3. Make the brownie layer: over a double broiler melt together butter and oil; add cocoa and whisk until smooth
4. Remove cocoa mixture from heat and allow to cool slightly; ina large bowl whisk together flour, salt and baking soda
5. Add the sugars to the cocoa mixture, whisking until smooth; add eggs and vanilla
6. Fold wet ingredients into dry ingredients, mixing until just combined (lumps are OK); fold in chips
7. Mist the exposed aluminum foil up/around the top edge of the tart pan with baking spray
8. Pour brownie batter on top of cooled crust, using a spatula to smooth it out to the edges carefully
9. Bake for 35-45 minutes; cool completely
10. Make the meringue: over a double broiler heat all ingredients together until warm to the touch and all the sugar is dissolved
11. Transfer meringue mixture to the bowl of a stand mixer fitted with a whisk attachment and mix on high until cooled and fluffy, about 10 minutes (it will be the consistency of marshmallow creme)
12. Remove the cooled tart from pan and peel away the aluminum foil; place it on a cutting board
13. Smooth the meringue mixture over the brownie layer and brown with a kitchen torch if desired
14. Place finished tart in the freezer for 20 minutes before slicing and serving

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