This tart is an elegant take on a fun outdoor dessert. A buttery graham cracker crust filled with a luscious velvety chocolate truffle filling and topped with a deliciously sweet toasted marshmallow meringue. An easy no bake dessert the whole crowd will love!
For the crust...
1 1/3 cups graham cracker crumbs
7 tablespoons butter, melted
1/4 cup granulated sugar
1/4 teaspoon cinnamon
For the filling...
10 ounces bittersweet chocolate, cut into small pieces and placed in a heat proof bowl
1 1/4 cups heavy cream
For the marshmallow meringue...
2 egg whites, room temperature
3/4 cup granulated sugar
1/3 cup golden syrup or light corn syrup may be used
3 tablespoons water
1 1/2 teaspoons pure vanilla extract
This can be made in a 9 inch round tart pan, I used a 13 1/2 X 4 inch rectangle tart pan.
Mix the graham cracker crumbs, sugar and cinnamon in a bowl. Add the melted butter and mix together until the crumbs are moistened and coming together. Evenly press the crumbs over the bottom and up the sides of the tart pan, pressing firmly. Chill the shell in the refrigerator while preparing the filling.
Using a small saucepan, bring the cream to a simmer over medium heat. Immediately pour the hot cream over the chocolate and let stand for 30 seconds. Stir very gently until chocolate melts completely and mixture is smooth.
Remove the shell from the refrigerator. Pour the chocolate through a fine strainer into the tart shell, spread evenly. Refrigerate for 3 to 4 hours.
When the chocolate is set, place the egg whites and 2 tablespoons of the sugar in the bowl of an electric mixer. Using a whisk attachment, whisk the eggs to a soft peak.
Place the remaining sugar in a medium saucepan and add the water and golden syrup. Bring to a boil over medium high heat giving a light stir with a wooden spoon to be sure the sugar has melted. Continue to cook until the syrup reaches 240° or a soft ball stage. Remove from the heat.
Very carefully stream the syrup into the bowl while the mixer is on low speed. Continue to mix until all the syrup in incorporated. Add the vanilla and turn up the mixer to high and whip until thick and fluffy.
You may pipe or swirl the meringue over the tart. Brown the meringue using a brulee torch or the broiler of your oven, watching carefully, for a few minutes until browned and lightly toasted. Enjoy!