adult s’mores

This recipe makes 4 tarts. They are very rich, so are perfect for sharing between two!

Graham Cracker and Ginger Tart Crust
12 graham crackers, finely ground (1 1/2 cups)
5 tablespoons unsalted butter, melted
1/4 cup sugar
1 teaspoon ground ginger
Pinch of salt

Preheat oven to 350 degrees Fahrenheit. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined. Firmly press the crumb mixture into the sides and bottoms of four 4 1/2 inch fluted tart pans*. Bake until the crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack before filling.

*Note: using a measuring cup, place ½ cup of the crumb mixture in the individual tart pan. Using the round edge of the measuring cup, push the crumb mixture against the side of the tart. Using your other hand, push the mixture down while holding the measuring cup in place, to form a solid edge. Repeat the whole way around the pan, then using the flat bottom of the measuring cup, press the remaining mixture into the bottom of the pan.

Grand Marnier Chocolate Ganache
½ cup heavy whipping cream
4 ounces bittersweet chocolate, chopped
1 tablespoon grand marnier

Place the cream in a heavy medium saucepan. Bring to simmer then remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth. Mix in grand marnier and pour into the cooled crusts. Sit at room temperature or in refrigerator until filling is firm (at least 3 hours).

Orange and grand marnier marshmallows
Adapted from David Lebovitz
4 sheets gelatin
40ml water
½ cup sugar
40ml light corn syrup
2 large egg whites, at room temperature
Pinch of salt
1 tablespoon grand marnier
Zest of 2 oranges

Soak the gelatin sheets in cold water. In a small saucepan fitted with a candy thermometer*, mix the sugar and corn syrup with the water. Cook over medium to high heat.

In the bowl of an electric mixer, pour in the egg whites and beat on low speed until frothy. Add a pinch of salt. When the syrup reaches about 210 degrees Fahrenheit (99 degrees Celsius), increase the speed of the mixer to high and beat the whites until they are thick and fluffy. When the syrup reaches 245 degrees Fahrenheit (118 degrees Celsius), slow down the mixer, and carefully pour the hot syrup into the whites.

Squeeze the water out of the gelatin sheets and add to the pan that you used to cook the syrup. The heat from the pan will dissolve the gelatin sheets. Add the grand marnier.

Pour the gelatin mixture slowly into the whites as they are whipping. Continue to whip for 5 minutes, until the mixture is feels completely cool when you touch the outside of the bowl. Just before you finish whipping, add in the orange zest.

Spoon the marshmallow mixture onto the tarts, and allow them to set for at least 4 hours. Use a blow torch to brown the tops before serving.

This recipe will make more marshmallows than you need. You can halve the recipe, but I find it difficult to whip the egg whites properly with such a small amount of liquid. You can spread the leftover marshmallow mixture on a tray dusted with corn flour and icing sugar and cut into pieces once they are set.

*Note: if you are not using a candy thermometer, have a bowl of cold water handy. The mixture will need to boil for around 5 minutes to reach the “hard ball” stage. The mixture will start looking more syrupy. To test it, drop a little of the syrup in the cold water. It will form a firm ball, and when you take it out of the water, it will hold its shape, but will flatten when squeezed. If the sugar ball is too hard, you can add a bit of cold water to the syrup and re-cook it to the right temperature.


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