Nutella S’Mores Tart

This one’s a winner guys. I always feel bad for my hubby because I’m constantly experimenting with recipes but I just happen to come upon the best ones when he’s gone >.< Oh well. I actually put aside a piece for him intending to refrigerate or freeze it for when he comes home but I ended up eating it….oops.

The filling is from Pierre Herme’s Nutella tart. It’s one I’ve made before and is one of my favs. It also just so happens to be pretty dang easy.

My Rating: 9.5/10
Why: Minus half a point for the crumbly graham cracker crust. If you are a graham cracker crust master and know how to make it more compact, tell me your secrets.

Nutella S’Mores Tart
Makes one 9-inch tart


Crust:

• 10 graham crackers
• 2 Tbsp granulated sugar
• 4 Tbsp unsalted butter, melted

Filling:

• 2/3 cup milk chocolate chips
• 7 Tbsp unsalted butter
• 1 egg, room temp.
• 3 egg yolks, room temp.
• 2 Tbsp granulated sugar
• 2/3 cup Nutella
• mini marshmallows

Directions:

Preheat oven to 350F.

For the crust, break your crackers into a food processor and pour in the sugar. Pulse until the crumbs are very fine and even. Then add the melted butter and process until completely combined.
Pour into your tart pan and press it in firmly on the bottom and up the sides. Bake for 8-10 minutes until golden brown and set. Let cool.

For the filling:
Melt your butter in a small bowl and then set it aside to cool.
Place your chocolate in a heat-proof bowl over a double boiler. Melt it, stirring until smooth, then set aside to cool as well.
Once the chocolate it only slightly warm (about 104F), add the whole egg and whisk gently, being careful not to incorporate air into the chocolate. Do the same with the egg yolks, adding them one at a time. Then stir in the sugar, and lastly the butter.

To assemble:
Preheat the oven to 375F.
Pipe the Nutella in a even layer over the bottom of your tart crust. You’ll want to pipe it so that you don’t disturb the fragile graham cracker crust. Use the back of a spoon to gently spread over any gaps.
Pour your chocolate ganache over top of the Nutella. Bake for 12-15 minutes until the edges are set and the middle is only slightly jiggly (it will finish setting as it cools). Let cool for at least 20 minutes.
Before serving, spread a handful of mini marshmallows on the top and use a kitchen torch to toast them. You will have melty marshmallows just like a s’more, yum!

Filling recipe adapted from Pierre Herme’s Nutella tart, which I found HERE.

Linking with Whatever Goes, Wonderfully Creative, Your Whims, Weekend Potluck, On Your Heart, Treasure Box, Tues Table,