Set the bowl aside while you whip the cream. Whisk the ganache gently, starting in the center of the bowl and working outward, until the mixture is completely smooth. Let the chocolate mixture sit undisturbed for about 5 minutes to allow the chocolate to melt. Cut the remaining 4 tablespoons (2 ounces / 57 grams) butter into 1/2-inch pieces and add them to the bowl. Remove the saucepan from the heat and set it aside for 30 seconds to cool slightly, then pour it over the chocolate. In a small saucepan, heat 3/4 cup (6.3 ounces / 180 grams) of the cream over medium heat just until you see gentle bubbling around the sides. Make the ganache: In a large heatproof bowl, combine the chocolate and a generous pinch of salt and set aside. Remove from the oven and let cool completely. Place the tart pan on a sheet pan and bake until the crust is fragrant, firm to the touch, and dark brown around the edges, 13 to 18 minutes. Use a straight-sided glass or 1-cup dry measure to press the mixture firmly against the fluted sides (it will form a thick layer), then scatter the remaining crumbs across the bottom of the pan and use the bottom of the glass or measuring cup to flatten the mixture into an even layer. Press in the crust and bake: Transfer just shy of half the mixture to a 9-inch removable-bottom tart pan and scatter the crumbs evenly around the perimeter. Toss with a fork to combine then rub the mixture between your fingers until it looks like wet sand. Transfer the crumbs to a medium bowl and add the egg yolk, 2 tablespoons sugar, 1/2 teaspoon salt, and the melted butter. Use a rolling pin or a heavy-bottomed saucepan to crush the crackers, periodically shaking the bag so the larger pieces settle to one side, and continue to crush until you have very fine, uniform crumbs (you can also pulse the graham crackers in a food processor until finely ground, but it's very doable by hand). Place the graham crackers in a resealable bag, press out the air, and seal. Make the crust: Melt 5 tablespoons (2 1/2 ounces / 71 grams) of the butter and set aside to cool. ![]() The oven: Arrange an oven rack in the center position and preheat the oven to 350 F. Ingredients 9 tablespoons unsalted butter (4 1/2 ounces / 128 grams), divided 7 ounces (198 grams) graham crackers (about 13 sheets) 1 large egg yolk (1/2 ounce / 15 grams) 2 tablespoons plus 3/4 cup sugar (6.2 ounces / 175 grams) 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt, plus several pinches 6 ounces (170 grams) semisweet chocolate (64-70% cacao), finely chopped 1 1/4 cups heavy cream (10.6 ounces / 300 grams), chilled, divided Easy Marshmallows (recipe to follow below) Serves: 8 Difficulty: 2 (Easy) Active time: 55 minutes (does not include making the marshmallow) Total time: 3 hours 30 minutes It's set inside a thick graham cracker crust and topped with my homemade marshmallow (note that you should wait to prepare the marshmallow topping until after you've filled the tart)." ![]() ![]() The filling is a basic ganache lightened with whipped cream to give it a mousse-like texture (a genius technique I learned from Dorie Greenspan, who uses it for the topping of her chocolate Lisbon Chocolate Cake). It got me brainstorming ways to translate s'mores into a more refined dessert, and since nothing is more refined than a chocolate tart, that became my starting point. But over the past couple of years I've been lucky to spend a portion of my time in the Hudson Valley, about ninety minutes outside of New York City, where, thanks to the regular occurrence of indoor and outdoor fires, I rediscovered my childhood love of classic s'mores. "S'mores desserts are typically a little maximalist for my taste.
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