Salted Caramel S’mores Tart

Sometimes something is just too dang delicious not to share and that’s the case with this spectacle of a dessert, behold the Salted Caramel S’mores Tart. If I had to pick my favorite flavor combination of summer, it would probably (most certainly) be the graham cracker-chocolate-marshmallow holy trinity of flavor combinations that is the s’more. A backyard wonder. A beachcomber’s delight. A camper’s solace.

Is there anything more synonymous with summer? The answer is no, no there’s not.

I wanted to give her (the tart) even more jazz hands so I added in a layer of my favorite salted caramel beneath the chocolate pudding. I’ve been using this caramel recipe forever, since back in my Beijing days. It’s perfect. And for the crust, the crucial vehicle that holds this beauty together, I wanted it to hold its shape but yield to the fork with just a nudge. Nothing too stiff happening here. It gets that great graham crumble that clings to the pudding, to the marshmallow or anything within its reach. 

For the pudding, I used the chocolate espresso pudding from The Cookie Book because I love it so. It’s soft, creamy, luscious. I held back a touch on the cornstarch for this particular recipe. So it’s same same but different.

And shall we talk marshmallow meringue a bit? This is a marriage between the marshmallow meringue from my stout cake (a highly undervalued recipe that I LOVE) and the strawberry marshmallow frosting from the lovely Jessie Sheehan. I am really happy with this marshmallow baby and I’m 10000% positive you’re going to love it.

I feel like we’ve covered all the basics…shall we now dive into the fine print?

Before We Get Started

  • BAKING VESSLE. I tested this in two different vessels. One, was this standard, 14 X 4.5-inch rectangle tart pan. Love it. Gorgeous. Wonderful if you’re having people over and just want to make one dessert. However, I was also incredibly seduced by the idea of individual tarts so that everyone gets their own. You might think, but that’s too much dessert for one person? I’m here to tell you, it’s not. I ate more than I’d care to admit. And my mom hoovered one down like nobody’s business. Do it. If that’s your path, I love these little, 4-inch tart pans for such an occasion. 
  • CRUST. I like that the crust has some crumble to it. However, if you’d like something firmer (you heard me), then add 1 tablespoon more of butter and not one tiny spec more.
  • CARAMEL. Someone near and dear to me whom I won’t out recently told me they don’t like caramel. Scratch the record. I feel as if I don’t even know who they are anymore. I can’t even comprehend this. But for us caramel lovers, this recipe is a keeper and a cinch to make. My biggest tip is to whisk, whisk and whisk some more until everything is incorporated. It’s shouldn’t separate, but if it does some solid whisking will put everything back together again. Don’t fret.
  • PUDDING. Definitely push your pudding through a sieve. If you don’t have one, get one. You’ll use it more than you think and you’ll wonder why you didn’t spring for one sooner. Using it with the pudding will guarantee nary one rogue lump. Because frankly, they’re just not welcome at this party. And a note on the pudding if you use the rectangle tart…this pudding is soft, airy and not structured and rubbery (thank god). But to that end, without the graham cracker crust going up the side of the rectangle tart, it will be on the cusp of heaving over the side. But it won’t. If you want the graham crust to go up the side of the rectangle tart pan for a more structured vibe, then I would double the crust recipe. You’ll have some leftover, but it’s worth it if that’s your vision.
  • MARSHMALLOW. Anything having to do with marshmallows just makes me smile. These are easy to throw together, but I reckon like traditional marshmallow you want to move quickly so it doesn’t set up. So don’t make the marshmallow until your tarts have been assembled and your pudding is completely chilled.
  • CHAR. While you’re getting yourself a sieve I’d like to make the case for throwing a torch into your cart as well. Nothing and I mean absolutely nothing will char up your meringue like a proper kitchen torch. You can throw it under the broiler (with a watchful eye) if you can’t be bothered. But I beg of you. You’ll never look back to your pre-torch days.
  • MAKE AHEAD. You know make ahead is one of the joys in my life. Every. Single. Component to this gem of a dessert can be made ahead of time. Caramel, crust, pudding…check, check, check. I want to tell you that you should make the marshmallow meringue the day you plan on serving it. But, alas, I ate one of the small round tarts (ok, maybe it was two) the next day and it tasted FAB. So, you do you. Be OCD like me and insist on making it the same day. Or fly by the seat of your pants because it’s summer and make everything the night before so you can sip your martini in your caftan and small talk with your guests.
  • DOUBLE IT. This recipe doubles perfectly. Like a dream. This is important. We need to know this, don’t we?

Let’s get our Salted Caramel S’mores Tart summer party on, shall we?

Salted Caramel S'mores Tarts made in partnership with @Rodellevanilla using Rodelle Gourmet Baking Cocoa

Salted Caramel S’mores Tart

Makes 1 14 X 4.5-inch rectangle tart OR 4 4-inch tarts

INGREDIENTS

Salted Caramel

  • 6 tablespoons (86 g) unsalted butter
  • 1/2 cup (105 g) brown sugar (dark or light), packed
  • 1⁄3 cup (79 ml) heavy whipping cream
  • 1/2 teaspoon real vanilla extract
  • 1⁄4 teaspoon sea salt

Graham Cracker Crust

  • 5 (78 g/2.75 oz) whole graham crackers
  • 1 tablespoon packed brown sugar
  • 3 tablespoons (43 g) unsalted butter, melted

Chocolate Espresso Pudding Filling

  • 1⁄4 cup (48 g) granulated sugar
  • 2 tablespoons (16 g) cornstarch
  • 3 tablespoons (14 g) unsweetened cocoa powder
  • 1⁄2 teaspoon sea salt
  • 3 large egg yolks, room temperature (*save the whites for the marshmallow frosting below)
  • 1 tablespoon freshly brewed espresso, or strong coffee
  • 1 cup (237 ml) milk
  • 2 tablespoons (.5 oz) dark chocolate, finely chopped
  • 1 1/2 tablespoons (22 g) unsalted butter, cut into 2 pieces, room temperature 

Marshmallow Frosting

  • 3 large egg whites
  • 3/4 cup (144 g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons light corn syrup
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon real vanilla extract

INSTRUCTIONS

For The Salted Caramel

  1. To make the caramel, add the butter and brown sugar to a medium, heavy-bottomed saucepan over medium heat and whisk until the sugar is dissolved. Pour in the heavy cream, turn up the heat to medium high and continue whisking until it reaches a boil, and then reduce the heat to medium for about 5 minutes or until thickened. Stir in the vanilla and sea salt and set aside to cool, whisking frequently. If it starts to separate, whisk it until it’s completely blended once again. Once cool, place it in a covered container and refrigerate until ready to use.

For the Graham Cracker Crust

  1. Preheat your oven to 350 F (177 C). Use either one 14 X 4.5-inch rectangle tart pan OR four 4-inch round tart pans (linked above). 
  2. Put the graham crackers and brown sugar in a food processor and pulse until the mixture becomes a fine crumb. Drizzle the butter on top and pulse until just mixed. Press the mixture into the bottom of the pan(s). Place the crust in the oven and bake 10 minutes for the rectangle tart pan or 8 minutes for the 4-inch tart rounds OR until it starts to turn a little golden. Don’t walk away and do something else here. It can happen fast and you don’t want it to burn. When done, set the crust aside for a bit to cool and turn off the oven. You’re done with that heat-wielding beast.

For the Chocolate Espresso Pudding Filling

  1. To make the filling, in a medium bowl, stir together the sugar, cornstarch, cocoa powder and sea salt. Add in the egg yolks and stir to combine. Slowly stir in the espresso. This mixture will be weird and a little lumpy. Make it as smooth as possible and don’t sweat it.
  2. In a medium, heavy-bottomed saucepan warm the milk over medium heat. Add 1⁄2 cup (118 ml) of the warm milk to the sugar mixture, whisking until combined. Whisk the mixture back into the saucepan, taking care to scrape everything in. Continue whisking for 4-5 minutes or until the mixture thickens. Once it’s thickened, take it off of the heat and stir in the chocolate and the butter, continuing to stir until smooth. If you have a sieve handy, push the pudding through it into a fresh bowl. Put some plastic wrap directly over the top of the filling and chill for at least 30 minutes in the fridge. Once cool, drizzle the caramel over the crust and then smear the pudding evenly over the top. Cover once again and set in the fridge for 20 minutes or until chilled through. If making the smaller, round tarts, take care to evenly distribute each component to all four tarts. 

For the Marshmallow Frosting

  1. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the clean bowl of an electric stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the mixture is opaque, frothy, the sugar is melted (rub some between two fingers, if it feels gritty, keep whisking) and warm to the touch. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Mix on medium-high speed until stiff and glossy and cool to the touch, about 3-5 minutes. For the round tarts I used an extra-large ice cream scoop to mound the marshmallow on there. For the rectangle tart I found it easier to throw it in a piping bag and pipe it onto the tart. The pudding is soft, so take care to gently smear the marshmallow over the top. Use a torch to char the meringue using a circular motion, focusing on the peaks. Don’t take the tart molds off until just prior to serving, they’ll store better this way.
  2. Thank you so much for making these — I hope you love them! Please tag me on social so that I can see your beautiful tarts @displacedhousewife #displacedhousewife 

Sending you heaps of love + light!!

Rebecca xoxo

Salted Caramel S'mores Tart
Author: 
Recipe type: Dessert
Serves: Makes 1 14 X 4.5-inch rectangle tart OR 4 4-inch tarts
 
Sometimes something is just too dang delicious not to share and that’s the case with this spectacle of a dessert, behold the Salted Caramel S’mores Tart. If I had to pick my favorite flavor combination for summer, it would probably (most certainly) be the graham cracker-chocolate-marshmallow holy trinity of flavor combinations that is the s’more. A backyard wonder. A beachcombers delight. A campers solace.
Ingredients
  • Salted Caramel
  • 6 tablespoons (86 g) unsalted butter
  • ½ cup (105 g) brown sugar (dark or light), packed
  • 1⁄3 cup (79 ml) heavy whipping cream
  • ½ teaspoon real vanilla extract
  • 1⁄4 teaspoon sea salt
  • Graham Cracker Crust
  • 5 (78 g/2.75 oz) whole graham crackers
  • 1 tablespoon packed brown sugar
  • 3 tablespoons (43 g) unsalted butter, melted
  • Chocolate Espresso Pudding Filling
  • 1⁄4 cup (48 g) granulated sugar
  • 2 tablespoons (16 g) cornstarch
  • 3 tablespoons (14 g) unsweetened cocoa powder
  • 1⁄2 teaspoon sea salt
  • 3 large egg yolks, room temperature (*save the whites for the marshmallow frosting below)
  • 1 tablespoon freshly brewed espresso, or strong coffee
  • 1 cup (237 ml) milk
  • 2 tablespoons (.5 oz) dark chocolate, finely chopped
  • 1½ tablespoons (22 g) unsalted butter, cut into 2 pieces, room temperature
  • Marshmallow Frosting
  • 3 large egg whites
  • ¾ cup (144 g) granulated sugar
  • ¼ teaspoon cream of tartar
  • 4 tablespoons light corn syrup
  • ⅛ teaspoon sea salt
  • ½ teaspoon real vanilla extract
Instructions
  1. For The Salted Caramel
  2. To make the caramel, add the butter and brown sugar to a medium, heavy-bottomed saucepan over medium heat and whisk until the sugar is dissolved. Pour in the heavy cream, turn up the heat to medium high and continue whisking until it reaches a boil, and then reduce the heat to medium for about 5 minutes or until thickened. Stir in the vanilla and sea salt and set aside to cool, whisking frequently. If it starts to separate, whisk it until it’s completely blended once again. Once cool, place it in a covered container and refrigerate until ready to use.
  3. For the Graham Cracker Crust
  4. Preheat your oven to 350 F (177 C). Use either one 14 X 4.5-inch rectangle tart pan OR four 4-inch round tart pans (linked above).
  5. Put the graham crackers and brown sugar in a food processor and pulse until the mixture becomes a fine crumb. Drizzle the butter on top and pulse until just mixed. Press the mixture into the bottom of the pan(s). Place the crust in the oven and bake 10 minutes for the rectangle tart pan or 8 minutes for the 4-inch tart rounds OR until it starts to turn a little golden. Don’t walk away and do something else here. It can happen fast and you don’t want it to burn. When done, set the crust aside for a bit to cool and turn off the oven.
  6. For the Chocolate Espresso Pudding Filling
  7. To make the filling, in a medium bowl, stir together the sugar, cornstarch, cocoa powder and sea salt. Add in the egg yolks and stir to combine. Slowly stir in the espresso. This mixture will be weird and a little lumpy. Make it as smooth as possible and don’t sweat it.
  8. In a medium, heavy-bottomed saucepan warm the milk over medium heat. Add 1⁄2 cup (118 ml) of the warm milk to the sugar mixture, whisking until combined. Whisk the mixture back into the saucepan, taking care to scrape everything in. Continue whisking for 4-5 minutes or until the mixture thickens. Once it’s thickened, take it off of the heat and stir in the chocolate and the butter, continuing to stir until smooth. If you have a sieve handy, push the pudding through it into a fresh bowl.Put some plastic wrap directly over the top of the filling and chill for at least 30 minutes in the fridge. Once cool, drizzle the caramel over the crust and then smear the pudding evenly over the top. Cover once again and set in the fridge for 20 minutes or until chilled through. If making the smaller, round tarts, take care to evenly distribute each component to all four tarts.
  9. For the Marshmallow Frosting
  10. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the clean bowl of an stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the mixture is opaque, frothy, the sugar is melted (rub some between two fingers, if it feels gritty, keep whisking) and warm to the touch. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Mix on medium-high speed until stiff and glossy and cool to the touch, about 3-5 minutes. For the round tarts I used an extra large ice cream scoop to mound the marshmallow on there. For the rectangle tart I found it easier to throw it in a piping bag and pipe it onto the tart. The pudding is soft, so take care to gently smear the marshmallow over the top. Use a torch to char the meringue using a circular motion, focusing on the peaks.
  11. Thank you so much for making these — I hope you love them! Please tag me on social so that I can see your beautiful tarts @displacedhousewife #displacedhousewife

 

*This recipe was originally created in collaborate with Rodelle. Thank you for supporting the brands that I work with and love! xoxo

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