S’Mores Chocolate Tart

• FOR THE CRUST:
• 1-3/4 cup Graham Cracker Crumbs
• 1/2 cups Melted Butter
• 1/4 cups Granulated Sugar
• FOR THE FILLING:
• 1 cup Marshmallow Fluff
• 4-5/8 ounces, weight Dark Chocolate, Chopped
• 4-5/8 ounces, weight Milk Chocolate, Chopped
• 1 cup, 1 tablespoon, 1-2/3 teaspoons, 1-1/3 pinches Heavy Cream
• 1/4 cups Mini Marshmallows

1. Note the assembled tart should be refrigerated overnight prior to serving.
2. 1. Preheat oven to broil setting if you want to brown the marshmallows.
3. 2. In a bowl, mix together graham cracker crumbs, butter and sugar until it feels like wet sand. Using the bottom of a cup, press the mixture into the pan and onto the edges. You can use a 9-inch tart pan or 6 mini four-inch tart pans. The edges should be at least 1 inch high. Make sure you pack it nice and tight.
4. 3. Pop the Marshmallow Fluff into the microwave for 10 seconds so it's easy to spread. Using an offset spatula, gently spread the Fluff onto the crust.
5. 4. You can brown the Marshmallow Fluff two ways! You can set the crust under a broiler and watch it carefully to make sure the crust and Fluff doesn't burn. Or you can use a creme brulee torch to caramelize the Fluff. Set the crust aside
6. 5. Add chopped chocolate into a medium sized bowl. In a heavy bottom saucepan, bring heavy cream to a boil while stirring constantly. Pour the hot heavy cream over the chocolate. Let this sit for 3 minutes. Stir the heavy cream and chocolate together until you get a silky smooth ganache.
7. 6. Pour the ganache into the crust. Tap the pan on a table to get rid of any air bubbles. Sprinkle mini marshmallows on top for decoration.
8. 7. Refrigerate overnight and enjoy!

graham cracker crumbs, butter, ubc, filling, marshmallow fluff, chocolate, chocolate, ubc

Taken from tastykitchen.com/recipes/desserts/se28099mores-chocolate-tart/ (may not work)