Smores Torte Food
CHOCOLATE S'MORES TART
I created this tart for my kids, who love having s'mores on the fire pit. It's truly indulgent. We simply can't get enough of the billowy marshmallow topping. -Dina Crowell, Fredericksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 332 calories, Fat 24g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 122mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
S'MORES TORTE
From the good ol' days of high school "girl's night" (aka: full-on eating binges!!!) A great dessert for kids of all ages;)
Provided by JamesDeansGirl
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F.
- Grease the bottom and sides of an 8" round cake pan; line the bottom with waxed paper, grease the paper, and dust with graham cracker crumbs.
- In a large heavy saucepan over medium heat, begin to melt the butter.
- When it's half melted, add the chocolate and stir until the chocolate is half melted.
- Remove pan from heat and stir until both are fully melted.
- Stir in the sugar, eggs, vanilla, graham cracker crumbs, and marshmallows.
- Pour and scrape the batter into the prepared pan and bake for 30 minutes, or until the top is browned, the edges are crusty, and the center is still soft.
- Cool in pan on a wire rack for 20 minutes.
- Run a knife around the rim of the cake, cover with waxed paper, and invert onto a serving plate.
- Remove the pan and peel off the lining paper.
- Cover with another plate and invert again; remove the top sheet of waxed paper and cool about 15 minutes more.
- Serve with whipped cream, ice cream and fudge sauce, or dust with powdered sugar.
Nutrition Facts : Calories 341.7, Fat 17.4, SaturatedFat 9.7, Cholesterol 84.1, Sodium 202.1, Carbohydrate 42.6, Fiber 1.1, Sugar 31.7, Protein 4.6
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