S'more Tart

Too many cookies have been flowing around here lately. It's not a bad thing just sort of boring. Mind you, prepare for another cookie recipe on Friday! To get out of the cookie slump that I often fall in, s'mores brought me out. Since every Friday a cookie recipe has to be posted, I was going to do a s'more bar. Change of plans and out came a tart. This was actually for my baby Bacon, I've mentioned her quite a bit, since it was her birthday yesterday! It was a pre-birthday gift in a way. So if you are reading this Bacon, Happy belated birthday, you animal.

This recipe is really from all over the place and I am glad that it just worked out to be honest. The crust was a bit crumbly but other then that it was good. Crust, pudding, toasted marshmallows? Yeah that's s'mores.

S'more Tart
Pudding adapted from Cooking Light

crust
9 whole graham crackers or 18 regular sized ones
1/2 cup (1 stick) salted butter
1/4 cup packed dark brown sugar
pudding
1/2 cup sugar
3 tbsp dark brown sugar, packed
1/3 cup cocoa powder
3 tbsp cornstarch
hefty pinch of kosher salt
3 cups skim milk
1 cup half and half
3 egg yolks
1/2 cup milk chocolate chips
1 1/2 tsp vanilla
topping
1 1/2 cups big and mini marshmallows*
kitchen torch necessary

crust Butter a 10 inch tart pan. In a food processor, grind the graham crackers to fine crumbs. In a small saucepan, heat the butter over medium heat until melted and foaming. Add the brown sugar and mix until nearly combined. Remove from heat and add the graham cracker crumbs, mixing until it is combined. Press the crust into the tart pan and allow to cool completely. 

pudding In a medium bowl, whisk the 3 eggs yolks till slightly beaten. Take a large bowl and put a load of ice in it, about half full. Place a medium bowl on top of this ice. In a large saucepan, add the sugars and salt. Sift in the cocoa and cornstarch into the saucepan. Over medium high heat, gradually add the milk and half and half, stirring constantly. Bring to a boil and once it is boiling cook for one minute. Keep constantly stirring the whole time. Remove from heat and gradually add it to the egg yolks, stirring constantly. Whisk until it is fully combined and then pour back into the saucepan. Over medium heat, stir the pudding constantly for 5 minutes so it can thicken. Remove from heat and pour into the bowl over ice. Let it cool for 15 minutes, stirring it occasionally. 

assemble Pout the cooled pudding into the cooled crust. Chill in the fridge overnight or for a couple hours. Once it is chilled, assemble the marshmallows on top of the tart. Using your kitchen torch, toast the marshmallow topping. Serve this puppy immediately. Serves about 10.