S’Mores Chocolate Tart

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   Note the assembled tart should be refrigerated overnight prior to serving.

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   1. Preheat oven to broil setting if you want to brown the marshmallows.

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   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.

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   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.

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   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

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   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.

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   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.

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   7. Refrigerate overnight and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.