I’ve been mentally straddling the line of eating healthier for a good two months now. Sure I have a stock pile of excuses as to why I’m still on the fence. Unfortunatley I’m really enjoying shuffling through these excuses! Getting ready to go monastic in the new year = new you tradition can be like Spring Cleaning. The excitement towards future change builds and is slightly set off kilter when you come across piles of cool stuff you forgot you had- translating to great stuff to eat before you limit yourself!
Marshmallows aren’t entirely out of my system. But pouring a layer of freshly made vanilla honey marshmallow cream onto a ganache tart is a good Bon Voyage I’m willing to accept…
Nearly Lethal Smores Tarts
This tart recipe is staged in several steps to allow you to contemplate your at hand indulgence of sugar before entering the desert void of overly sweet desserts.
The first step of preparation is the creation of a graham cracker crust.
Preheat oven to 375F.
In a bowl combine:
- finely ground graham cracker crumbs 1 1/2 cups
- white sugar 1/3 cup
- butter, melted 6 tablespoons
Pat into three mini tart pans or one regular sized tart pan and bake till just golden, about 8 minutes. Remove to cool and place in the refrigerator to chill.
When the pie crust is thoroughly cold, spread a thin layer of your favorite jam or fruit puree and pour on top a 1/2 inch thick layer of warm chocolate ganache, made to set up thick (like truffle consistency). Place layered tarts in the refrigerator to chill.
The next to last layer for consideration is the vanilla honey marshamllow creme, a variation of the previously blogged Strawberry Marshamllows. This recipe batch will make enough creme to top three mini tarts (or one regular sized tart) with enough creme left over to pour into a prepped 8″x8″ baking dish.
Vanilla Honey Marshmallows
print out pdf of vanilla honey marshmallow recipe
Line a 8″x8″ baking dish with parchment paper. Coat the paper with vegetable oil or non-stick spray.
Fit the stand mixer with the whisk attachment. In the mixer bowl combine the ¾ cup of water with the inner scrapings of the vanilla beans, the vanilla bourbon (or 1 Tbs vanilla extract) and salt. Mix briefly to combine and sprinkle the gelatin over to bloom (soften).
Add the sugar, corn syrup, honey, and remaining ½ cup water to a heavy saucepan. Bring to a boil with the lid on and without stirring. When this mixture is at a boil, remove the lid and continue to cook without stirring until it reaches the soft-ball stage (234-240 F). With the mixer at full speed, pour all of the hot syrup slowly down the side of the bowl into the awaiting gelatin mixture. Be careful as the syrup is very liquid and hot at this point and some may splash out of the bowl – use a splashguard if you have one. Whip until the mixture is very fluffy and stiff, about 8-10 minutes.
Pour mixture onto your cooled tarts and pour the remainder into the parchment-lined pan and smooth with an oiled offset spatula if necessary. Allow the tart to sit, uncovered at room temp for 10 to 12 hours.
Prep the marshmallow creme poured into the baking pan in the same manner as is normal for marshamllows: allow to sit 10 to 12 hours uncovered at room temperature. Mix equal parts rice flour and confectioners sugar and sift generously over the rested marshmallow slab. Turn the slab out onto a cutting board, peel off paper and dust with more sugar/starch mixture. Slice with a pizza cutter into desired shapes. Dip all cut edges in sugar/starch mixture and shake off excess powder. Marshmallows will keep several weeks at room temp in an air-tight container.
Creation of the final toasted layer happens immediately preceding serving.
To serve the tart, toast the top surface of the tart with a typical propane blow torch (recommended method) or briefly under a hot broiler. Slice into the toasted tart to present small wedges. Alternatively, wedges may be cut, then toasted for a more organic presentation as the marshmallow layer will expand outward as it toasts.