What’s better than one blowtorch? Two blowtorches. I asked Zack for a blowtorch for Valentine’s Day (because nothing screams romance like a burning hot flame) and by some twist of fate, we ended up with two blowtorches. Obviously one of the greatest things to ever happen to me.
Zack still questions if it was smart to give me a dangerous tool to play with in the kitchen, but I think I eased his conscious a little with this delicious tart. Here’s the break down: a crumbly graham cracker crust, deep chocolate ganache filling, finished fluffy marshmallows torched until they’re gooey and lightly golden.
If that doesn’t make you want to dive in fork-first, I don’t know what will. There are few things I enjoy more than actual s’mores but the list definitely includes this tart (and most ice cream flavors). If you’re in the market for a blowtorch, I highly recommend this little guy. Give it a try and be sure to let me know how it comes out!
- 1 Package Graham Crackers, finely ground
- 1 tbsp. sugar
- 1/4 cup butter, melted
- 2 cups semi sweet chocolate chips
- 2 tbsp. butter
- 1 cup heavy cream
- 2 cups mini marshmallows
Preheat oven to 350 degrees. Lightly great a 9-inch tart pan.
In a small bowl, combine graham cracker crumbs, sugar and melted butter. Press the mixture lightly into the tart pan and spread evenly. Bake in the preheated oven for 15-20 minutes until golden. Let cool completely.
Place chocolate chips and butter in a heat-safe bowl. Set aside. In a medium saucepan, heat heavy cream until steaming. Remove from heat once it begins to boil and pour it over the chocolate and butter. Let set for 1 minute and then whisk until smooth.
Allow the mixture to cool slightly and then pour into the prepared crust. Refrigerate for 1-2 hours until completely chilled. Spread the marshmallows over the tart and toast lightly with your blowtorch until golden brown and gooey. Now enjoy! Try not to eat it all yourself!