Best Chocolate Smores Tart Recipes

S'MORES CHOCOLATE PIE {OR TART}

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate or 9-inch tart pan. Bake for 8-10 minutes until just lightly golden. Remove from the oven and let cool completely.
• For the filling, add the chocolate to a medium bowl. Heat the cream (in a saucepan or microwave) until it starts to steam and small bubbles form at the edges. Pour the cream over the chocolate and let sit for 1-2 minutes. Stir to combine well; it will look separated and grainy as you first start to stir, but eventually it will combine into a glorious, glossy, thick mixture. Stir in the vanilla and salt.
• Pour the chocolate ganache into the cooled crust and spread evenly. Chill in the refrigerator for at least an hour (or up to overnight). About an hour before serving (can do this up to 2-3 hours in advance), preheat the oven broiler and place an oven rack 5-7 inches away from the heating element.
• Cover the top of the pie with the cut marshmallows (cut side down). Broil the pie until the marshmallows puff and turn golden, about 1 minute, turning the pie several times to evenly brown the marshmallows. KEEP A CLOSE EYE ON THE PIE THE WHOLE TIME- it can go from beautiful to burned in a matter of seconds!
• Let the pie rest at room temp for about an hour or pop in the refrigerator for 20-30 minutes to allow the chocolate layer to set up after being broiled. The pie can be refrigerated (or left at room temp) for 2-3 hours after the marshmallows have been toasted. Any longer and the marshmallows might get stickier and kind of wet.
• Slice the pie into pieces with a sharp knife (dip it in hot water and wipe clean between slices for more even cutting) and serve.

S'MORES TART

Steps:

• In a small pan over medium heat, warm the milk until it just begins to bubble around the edges. Turn off the heat and add 1 cup chocolate chips. Let sit for a few minutes to melt the chocolate, and then whisk to combine. Pour into the pie crust and put into the freezer until set, about 20 minutes.
• Preheat the broiler to high.
• In a large, clean glass or metal bowl, add the egg whites. Using an electric hand mixer, whisk the egg whites to get them frothy. With the mixer running, slowly beat in the sugar. Continue until they begin to form stiff peaks, 3 to 4 minutes. Beat in the vanilla and marshmallow cream. Spoon the mixture over the chocolate, making sure to cover all the way to the edges of the crust. Put on the middle rack of the oven and broil until the top is lightly browned, 2 to 3 minutes. Garnish with the remaining chocolate chips. Allow to cool for 10 minutes before slicing.

DARK CHOCOLATE S'MORES

Steps:

• Preheat a grill to medium.
• Spread the bottom side of each graham cracker with 1 tablespoon of the raspberry preserves and arrange on a flat surface, preserve side up. Put half a bar of the chocolate on top of the preserves on 4 of the crackers.
• Toast the marshmallows on sticks or hangers until golden brown on all sides and softened. Put 3 marshmallows on top of each of the crackers with the chocolate and top each with the remaining crackers, raspberry preserve side-down. Arrange them on sheets of foil and put them on the grill. Close the cover and grill until the chocolate just begins to melt, about 30 seconds. Serve immediately.
• Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper and spray lightly with nonstick spray.
• In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. Cut the butter into the flour mixture until small crumbs form. In a separate bowl, whisk together the honey and milk. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary.
• Turn the dough out onto a well-floured surface and gently knead until smooth. Divide the dough in half. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
• Work with half of the dough at a time, keeping the remaining dough covered. Transfer 1 piece of dough to a piece of parchment paper. Roll it out into a rectangle a bit larger than 10 by 14 inches and about 1/16-inch thick. Trim the edges and prick the dough evenly with a dough docker or fork. Transfer the dough to the baking sheet, sprinkle the top with half of the sugar and repeat with the remaining dough.
• Bake until slightly firm to the touch, about 12 to 15 minutes. Remove them from the oven, and immediately cut them into rectangles. Transfer them to a rack to cool