Smore Tart Food

CHOCOLATE S'MORES TART

Steps:

• In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1/2 in. up sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes., Place chocolate and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; let stand 5 minutes. Stir with a whisk until smooth. Pour into prepared tart shell. Refrigerate 1 hour or until set. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In the top of a double boiler or in a metal bowl over simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed 1 minute. Continue beating on low until a thermometer reads 160°, about 5 minutes longer. Transfer to a large bowl; beat on high until stiff glossy peaks form and mixture is slightly cooled, about 5 minutes., Spread meringue over tart. If desired, heat meringue with a kitchen torch or broil 2 in. from heat until meringue is lightly browned, 30-45 seconds. Refrigerate leftovers.

S'MORE TART

Steps:

• Preheat the oven to 350°F.
• Combine the graham cracker crumbs and the sugar. Slowly pour in the melted butter, then the egg whites, mixing to incorporate. Place approximately 3 ounces of the crust in each of 8 4-inch tart molds and press down with your fingertips until crust covers bottom and sides of molds. Bake for approximately 12 minutes just to set the shells. Remove from the oven and let cool.
• Bring the milk and cream to a boil in a heavy-sided saucepan over medium-high heat. Add the chocolate and stir until smooth. Let cool until room temperature and whisk in the egg. Pour enough chocolate cream in each shell to reach just under the top of the edge. Place back in the oven and bake approximately 10 minutes or until chocolate is just set. Remove from the oven and let cool.
• Combine half of the water, half of the corn syrup, and all of the sugar in a heavy-sided saucepan and heat over medium-high heat until it reaches 240°F (measure with a candy thermometer). Combine the rest of the water and the powdered gelatin and place in a double boiler over medium heat. Cook, stirring until the gelatin is completely dissolved.
• Combine the rest of the corn syrup and the vanilla extract in the bowl of a standing mixer with the whisk attachment. Turn to low speed and add the hot corn syrup mixture slowly until well combined. Turn the mixture up to medium high and whip for approximately one minute. Add the gelatin mixture and whip approximately 10 minutes or until the mixture becomes thick and foamy.
• Place approximately 3 tablespoons of the marshmallow mixture on top of tarts, leaving a half-inch border around the edge. Place back in the oven for 12 minutes or until the marshmallow is slightly hard to the touch. Be careful not to overcook, as the marshmallow will begin to break down and deteriorate.
• Remove and let cool. Serve on individual serving plates.

STRAWBERRY S'MORE TART

Steps:

• Heat over to 350. In small bowl, combine all crust ingredients and mix well. Press mixture into bottom and up sides of 9-inch tart pan with removable bottom or 9-inch pie pan. (if using tart pan, place on cookie sheet for easier handling). Bake 10 minutes and cool.
• Meanwhile, in medium saucepan, heat whipping cream until bubbles form around edge of pan. Remove from heat; add chocolate and stir until melted. Cook over low heat until all of chocolate is melted, stirring constantly. Cool to lukewarm (about 5 minutes).
• Place sliced strawberries in single layer in crust. Pour melted chocolate mixture over strawberries. Place marshmallow creme in microwave-safe bowl. Microwave on medium for 30 seconds or until softened. Stir just until smooth. Quickly drop marshmallow cream by spoonfuls over chocolate layer. With tip of knife, swirl marshmallow creme and chocolate to marble it. Arrange 8 strawberries even around edge of tart. Refrigerate at least 30 minutes before serving to set chocolate.

CLASSIC LEMON TART

Steps:

• Make the crust: In a small saucepan over medium heat, melt the butter. (If you like, you can let the butter cook until it browns and smells nutty, 2 to 4 minutes longer.)
• Whisk together flour, confectioners' sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until well combined. Press this into the bottom and up the sides of a 9-inch tart pan, using a measuring cup if you like to flatten the tart shell and make sure it's even. Place in the freezer for at least 30 minutes and up to 2 months (wrap in plastic if storing for more than 4 hours).
• Heat oven to 350 degrees. Line tart dough with a piece of foil or parchment paper and fill with pie weights, dry beans or rice. Bake for 15 minutes, then remove the foil and weights and continue to bake until the crust is very lightly golden at the edges and baked through on the bottom, 10 to 15 minutes longer. Transfer to a rack to cool. (Tart shell can be made up to 1 day ahead and kept at room temperature.)
• Make the curd: Put butter, lemon zest, lemon juice and sugar in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes.
• In a medium bowl, beat together eggs, yolks and salt. Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to medium-low heat. Cook, whisking constantly, until mixture thickens enough to coat the back of a wooden spoon (170 degrees; do not overcook, or it will curdle), about 5 minutes. Pour through a fine-meshed sieve into a bowl. Taste and add a bit more sugar if you like. It should taste tart but balanced.
• Spread the curd (it's OK if it's still warm) into the tart shell, spreading it evenly with a small offset spatula or butter knife. Return to the oven to bake until the curd is just set along the edges but still jiggly in the center, about 7 to 15 minutes. (It will continue to firm up as it cools.) Transfer back to the wire rack to cool completely, at least 2 hours, before serving. If the curd still looks a little loose after cooling, you can chill the tart for an hour or two before serving. Note that it's a soft curd but shouldn't be runny.