CHOCOLATE S'MORES TART
I created this tart for my kids, who love having s'mores on the fire pit. It's truly indulgent. We simply can't get enough of the billowy marshmallow topping. -Dina Crowell, Fredericksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1/2 in. up sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes., Place chocolate and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; let stand 5 minutes. Stir with a whisk until smooth. Pour into prepared tart shell. Refrigerate 1 hour or until set. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In the top of a double boiler or in a metal bowl over simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed 1 minute. Continue beating on low until a thermometer reads 160°, about 5 minutes longer. Transfer to a large bowl; beat on high until stiff glossy peaks form and mixture is slightly cooled, about 5 minutes., Spread meringue over tart. If desired, heat meringue with a kitchen torch or broil 2 in. from heat until meringue is lightly browned, 30-45 seconds. Refrigerate leftovers.
Nutrition Facts : Calories 332 calories, Fat 24g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 122mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
S'MORES
Graham crackers with melted marshmallows and chocolate. Prepared over an open flame, this camping favorite is great for the holidays, too. Not recommended for the stove top.
Provided by CASEY52
Categories Desserts Chocolate Dessert Recipes
Time 3m
Yield 1
Number Of Ingredients 3
Steps:
- Heat the marshmallow over an open flame until it begins to brown and melt.
- Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 37.8 g, Cholesterol 10.2 mg, Fat 14 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 8.3 g, Sodium 73.7 mg, Sugar 30.8 g
S'MORES TORTE
From the good ol' days of high school "girl's night" (aka: full-on eating binges!!!) A great dessert for kids of all ages;)
Provided by JamesDeansGirl
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F.
- Grease the bottom and sides of an 8" round cake pan; line the bottom with waxed paper, grease the paper, and dust with graham cracker crumbs.
- In a large heavy saucepan over medium heat, begin to melt the butter.
- When it's half melted, add the chocolate and stir until the chocolate is half melted.
- Remove pan from heat and stir until both are fully melted.
- Stir in the sugar, eggs, vanilla, graham cracker crumbs, and marshmallows.
- Pour and scrape the batter into the prepared pan and bake for 30 minutes, or until the top is browned, the edges are crusty, and the center is still soft.
- Cool in pan on a wire rack for 20 minutes.
- Run a knife around the rim of the cake, cover with waxed paper, and invert onto a serving plate.
- Remove the pan and peel off the lining paper.
- Cover with another plate and invert again; remove the top sheet of waxed paper and cool about 15 minutes more.
- Serve with whipped cream, ice cream and fudge sauce, or dust with powdered sugar.
Nutrition Facts : Calories 341.7, Fat 17.4, SaturatedFat 9.7, Cholesterol 84.1, Sodium 202.1, Carbohydrate 42.6, Fiber 1.1, Sugar 31.7, Protein 4.6
5-INGREDIENT S'MORES PIE
Chocolate pudding put into a graham cracker crust with marshmallows inside and whipped cream to top it off.
Provided by Olivia Liando
Categories Desserts Pies Chocolate Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk 1 box pudding mix with 1/2 of the milk in a bowl until smooth, about 2 minutes. Repeat with second box of pudding mix and remaining milk in another bowl.
- Pour 1 bowl pudding into graham cracker crust. Put 1/2 of the marshmallows on the pudding. Top with remaining pudding, then layer with marshmallows. Put whipped topping over the marshmallows and level it out with a spatula.
- Chill in the refrigerator before serving, 1 to 2 hours.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 82.8 g, Cholesterol 8.5 mg, Fat 16.7 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 9.2 g, Sodium 664.8 mg, Sugar 60.1 g
S'MORE TART
Provided by John Gayer
Yield Makes 8 tarts
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Combine the graham cracker crumbs and the sugar. Slowly pour in the melted butter, then the egg whites, mixing to incorporate. Place approximately 3 ounces of the crust in each of 8 4-inch tart molds and press down with your fingertips until crust covers bottom and sides of molds. Bake for approximately 12 minutes just to set the shells. Remove from the oven and let cool.
- Bring the milk and cream to a boil in a heavy-sided saucepan over medium-high heat. Add the chocolate and stir until smooth. Let cool until room temperature and whisk in the egg. Pour enough chocolate cream in each shell to reach just under the top of the edge. Place back in the oven and bake approximately 10 minutes or until chocolate is just set. Remove from the oven and let cool.
- Combine half of the water, half of the corn syrup, and all of the sugar in a heavy-sided saucepan and heat over medium-high heat until it reaches 240°F (measure with a candy thermometer). Combine the rest of the water and the powdered gelatin and place in a double boiler over medium heat. Cook, stirring until the gelatin is completely dissolved.
- Combine the rest of the corn syrup and the vanilla extract in the bowl of a standing mixer with the whisk attachment. Turn to low speed and add the hot corn syrup mixture slowly until well combined. Turn the mixture up to medium high and whip for approximately one minute. Add the gelatin mixture and whip approximately 10 minutes or until the mixture becomes thick and foamy.
- Place approximately 3 tablespoons of the marshmallow mixture on top of tarts, leaving a half-inch border around the edge. Place back in the oven for 12 minutes or until the marshmallow is slightly hard to the touch. Be careful not to overcook, as the marshmallow will begin to break down and deteriorate.
- Remove and let cool. Serve on individual serving plates.
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GROWN-UP S'MORES TORTE | BETTER HOMES & GARDENS
From bhg.com
4/5 (22)Total Time 13 hrs 40 minsServings 12-16Calories 538 per serving
- Preheat oven to 350°F. For crust, in a food processor combine graham crackers, almonds, and sugar. Cover and process with on/off pulses until crackers are finely crushed. Add melted butter; cover and process with on/off pulses until crumbs are moistened. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes or until edges start to brown. Cool on a wire rack.
- Using the back of a large spoon, spread softened coffee ice cream over cooled crust. Spread fudge topping over coffee ice cream. Freeze about 1 hour or until topping is set.
- Spread softened dulce de leche ice cream over fudge topping. Cover and freeze for 12 to 24 hours.
- Position oven rack so top of torte is about 4 inches from the heat source. Preheat broiler. Place springform pan on a baking sheet. Quickly spread marshmallow creme over top of torte. Sprinkle with marshmallows and chocolate pieces.
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