I know that tarts are supposed to be ‘fancy’ and all, but the s’more combo had to hit the tart scene sooner or later and I just wanted to make sure I was there when it did…that usually happens when you’re the one making it! Yet another reason why I love the kitchen. Anyways, hopefully, y’all enjoyed the video and let me know what other kinds of tarts you’d like to see!
Begin making the spice tart dough by adding 1 cup of flour…
…1/4 cup of sugar…
…1 egg yolk…
…3 tbsp of cream…
…1 tsp of salt…
…1/4 cup of cold dice butter…
…and 1 tsp each of ground cinnamon, clove, and nutmeg into a food processor.
Blend the ingredients until they form one mass of dough.
After the dough’s come together, remove it from the food processor and form a mass.
Wrap in plastic, and transfer to the fridge to chill for 30 minutes.
Once the dough is chilled, dust a work surface with flour.
Begin rolling the dough until it reaches 1/4” in thickness.
Using a 4” ring cutter, cut out as many circles as possible for the s’more tart base.
Transfer the rounds to a lined baking sheet.
Using the top of a mason jar lid (or alternative) gently press it into the dough…
…to create an indentation for the filling.
Bake at 350ºF for 20 minutes or until they are a solid brown color.
While the tart shells are baking, begin making the dark chocolate custard. Over a double broiler, stir together 1/4 cup of milk…
…3 tbsp of sugar…
…and 2 tsp of cornstarh.
Continue mixing until the sugar has dissolved.
Then add in 1/2 cup of dark chocolate..
…allow it to melt into the mixture while gently stirring.
In a separate bowl with two egg yolks, temper in a few table spoons of the chocolate mixture.
Add the mixture to the double broiler.
Allow the mixture to reach 175ºF while continuing to stir.
Once the custard is cooked, remove it from the heat, cover in plastic, and allow to cool in the fridge for at least 1 hour.
Once the tart shells are finished, allow to cool for at least 15 minutes.
Once the tarts are cool to the touch, transfer the chilled chocolate custard to a piping bag.
Pipe a few tablespoons of the custard into the spice tarts.
Smooth out with a piping spatula and transfer to the fridge while making the meringue to top.
Bring a pot of equal parts sugar and water (1 cup water and 1 cup sugar) to 200ºF.
In a separate bowl whip up 3 egg whites.
As the egg whites begin to peak, slowly add in the hot syrup a little at a time, while continuing to whisk.
Whisk until the peaks become soft and shiny.
Transfer to a piping bag.
Gently pipe the meringue over the chocolate custard topped tarts.
Use the back of a metal spatula to make little licks (soft peaks) on the top of the custard for a fun texture.
To finish, use a kitchen torch (or broiler) to carefully roast the top of the meringue until golden brown.
Sprinkle with graham cracker crumbles and ENJOY!
[amd-zlrecipe-recipe:120]
| Top Left: Maple Cutting Board | Top Middle: Ring Cutters | Top Right: Glass Bowl Set |
| Bottom Left: Mixing Bowl Set | Bottom Middle: Food Chopper | Bottom Right: All-Clad Pan |
