Photo: S'Mores Tart Recipe
Ingredients
- 1/4 cup whole milk
- 1 cup milk chocolate chips, plus 1 tablespoon for garnish
- One 6-ounce prepared graham cracker crust, chilled
- 3 egg whites, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup marshmallow cream
Directions
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.
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By angies2
Las Cruces, NM
on August 21, 2012
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I really enjoyed this recipe but I added 1/2 cup pecans to the ganache it gives the pie a nice crunch!:
By prabakar
CHN
on May 08, 2012
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It is very tasty.
By saima96
North Hollywood, CA
on May 06, 2012
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I just made this and it was fantastic! I did make a couple changes though...
I used a 1/2 cup of whipping cream instead of milk and added about a tsp of instant coffee to make a chocolate ganache (thanks "cblessed".
Once the tart browned in the broiler, I refrigerated the whole thing until chilled through before serving it. I know the temptation to eat it warm is hard to resist, but if you refrigerate it, the chocolate doesn't ooze out (if you have the ganache filling. The marshmallow/meringue topping and the chocolate are the perfect consistency and it slices up beautifully!
Highly recommend this recipe (with the changes, of course!
Read all 10 reviews