S’mores Tart

Crust:

  • 2 cups of graham cracker crumbs
  • 4 tbs of unsalted melted butter
  • Mix the two and line the pan with wax paper if needed (I did not because I’m using a tart pan from Wilton which is easy for removal).

For the fudge:

  • 1 can of coconut milk (full fat and I use Thai Kitchen brand) and make sure it has been kept in the fridge
  • 3 cups of dark chocolate chips
  • 1 tbs of honey

**Remove just the cooled piece of coconut and drain the water. Place in a saucepan with 3 cups of dark chocolate chips and heat on medium until it’s melted.  Add 1 tbs of honey to thicken and sweeten.

**Pour into the tart pan right on top of your crust and chill for a few hours

Marshmallow frosting:

  • 2 (60 g) large egg whites
  • 3/4 cup (150 g) sugar
  1. Fill a saucepan with water and bring it to a simmer
  2. Combine sugar and egg whites in a heatproof bowl and place on top of the saucepan of water.
  3. Whisk to ensure the egg whites do not cook and remove from heat when it reaches 160F
  4. Whisk in a mixer until stiff peaks form (it may take 7 minutes)
  5. Pipe using an open star tip and use a kitchen torch if desired to brown it!