S'mores Tart

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!

Ingredients

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!

 

 

                

 

Butterscotch Meringue Pie

This old fashioned Butterscotch Meringue Pie is made with a meringue topping and filled with a delicious homemade brown sugar and butter pudding.  It sits on top of a flaky spicy crust.  This easy to make pie will easily become a favorite with your family.

Ingredients

For the crust...

1 1/2 cups all purpose flour

3/4 cup (1 1/2 sticks) very cold butter, cut into 1/2 inch butter bits

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon allspice

4-6 tablespoons ice water

For the filling...

1 cup firmly packed brown sugar

1/4 cup cornstarch

1/2 teaspoon salt

2 cups whole milk

1 cup heavy cream

4 egg yolks slightly beaten

2 tablespoons butter

1 teaspoon pure vanilla extract

For the meringue topping...

4 egg whites

6 tablespoons sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1.  To make the crust, combine the flour, salt, cinnamon, nutmeg, and allspice. Mix to combine.  Add the butter bits and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.

2.  Add the ice water 1 tablespoon at a time and mix with a fork until dough comes together when pressed into a ball.  Flatten the dough ball into a disk and wrap with plastic wrap then refrigerate for 20 minutes.

3.  Preheat the oven to 375° F.  Remove dough from refrigerator and unwrap.  Place the dough on a lightly floured work surface and roll out to a 12 inch circle.

Center the dough over a 9 inch pie plate.  Turn under the edges and crimp as desired.

Prick the bottom of the crust with the tines of a fork.  Place a piece of parchment paper over the crust and fill with pie weights.  If you don't have pie weights you can use dried beans, filling the bottom and up the sides.  You can also use a second pie plate that nestles inside the pie shell over the parchment paper.  Bake in the oven for 10 minutes, then remove from the oven and carefully remove the weights and parchment paper.  Continue to bake for another 10-15 minutes or until the crust is a light golden brown. 

4.  To make the filling, in a large heavy bottomed saucepan, blend together the brown sugar, cornstarch, and salt.  Stir the milk and heavy cream into the egg yolks and add to the dry ingredients whisking until smooth.  Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon.  As the mixture thickens it will get lumpy, just continue to stir until smooth.  Cook and stir for 2 minutes.  Remove from heat and add the butter and vanilla.  Stir well to combine.  Cool slightly, then turn out into your baked pie crust.

5.  To make the meringue, combine meringue ingredients in a mixing bowl and with a whisk attachment whisk on high speed until stiff peaks form.  Gently spread meringue over filling right to the crust edge, sealing in the filling.  Feel free to swirl and make meringue points with your spatula.   Bake in the oven for about 15 minute until meringue is golden brown.   Allow pie to cool completely on a wire rack until filling has set before serving.  Refrigerate leftovers.  Enjoy!