Salted Caramel S'mores Tart!
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Graham Cracker Crust:
  • 1 and ½ cups graham cracker crumbs
  • 3 tbsp. granulated sugar
  • ½ tsp. salt
  • 1 stick of unsalted butter melted
  • Salted Caramel:
  • 1 cup granulated sugar
  • 1 tsp. sea salt
  • ½ cup heavy cream
  • 4 tbsp. salted butter - room temp
  • 1 tsp. vanilla extract
  • For the Chocolate Ganache:
  • 8 oz. semi-sweet chocolate (bars, not chips)
  • ½ cup heavy cream
  • 2 tbsp. room temp butter
  • 1 tsp. of vanilla extract
  • Sea salt for sprinkling
  • Swiss Meringue:
  • 4 large egg whites
  • 1 cup granulated sugar
  • ½ tsp. salt
Instructions
  1. For the Crust:
  2. Pre-heat the oven to 350 degrees. In a bowl of the a food processor fitted with an S-blade, grind up 2 packets plus three sheets of graham crackers until it is a fine crumb.
  3. Melt the butter in the microwave in 30 second intervals until completely melted.
  4. Add the sugar and salt to the graham crackers and pulse a few times to combine.
  5. With the food processor running, slowly drizzle the melted butter in. Combine until fully incorporated and pulse a few times to ensure the butter is evenly distributed.
  6. Add the graham cracker mixture to the tart pans. Start with about three tablespoons and press down and up the sides. If you need more, add a little at a time. You don't want too thick, but also not too thin so they hold up. Press and make as even as possible.
  7. Place filled tart pans on baking sheet and bake for 7 to 10 minutes until the crust is slightly golden brown. Allow to cool completely on wire rack in tart pans.
  8. For the Caramel:
  9. Heat the sugar in medium saucepan over medium heat, stir frequently until the sugar has melted completely and is deep/golden amber color.
  10. Carefully add the cream, it will boil up rapidly, keep stirring and continue to mix for another minute or so.
  11. Remove from heat, add the butter and stir to combine. Add the salt and the vanilla extract. Transfer to heat proof container. Can be stored in the fridge covered for up to two weeks. Gently re-heat when ready to use.
  12. For the Ganache:
  13. Chop the chocolate and place in a heat proof bowl.
  14. In a small saucepan heat the heavy cream until just scaled (bubbles on the edges, not boiling).
  15. Pour over chopped chocolate and let sit for 2 to 3 minutes. Gently whisk chocolate and cream together starting from the center out until smooth and shiny. Add the butter and vanilla extract and stir to combine and butter is melted. Store any leftovers in airtight container in the fridge for up to 2 weeks.
  16. Assemble the Tart:
  17. Pour the salted caramel in the cooled shells until just under halfway full. Sprinkle with sea salt. You can let set at room temp for about 10 minutes or pop in the freezer for about 5 to firm up the caramel.
  18. Add the chocolate ganache until just under the edges of the crust. Sprinkle sea salt on top. Pop in the fridge while you prepare the meringue.
  19. For the Swiss Meringue:
  20. Separate whites from yolks in the bowl of a stand mixer.
  21. Pour sugar and salt in the bowl of stand mixer with the egg whites.
  22. Place bowl over, not touching, a pot with simmering water.
  23. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
  24. Then return bowl to stand mixer fitted with a whisk attachment.
  25. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed. The bowl should be cool to the touch, this will take around 10 minutes.
  26. Add meringue to a large piping bag fitted with a large round tip.
  27. Take the tarts out of the fridge and pipe circles around the top of all the chocolate.
  28. With a kitchen torch, carefully toast the meringue. If you don't have a kitchen torch, you can put the tarts on a sheet pan and under the broiler set to low for a few minutes. Don't walk away and watch carefully.
  29. Enjoy at room temp or store covered in the fridge for up to 3 days. These are delicious at room temp or straight out of the fridge for a firmer caramel and chocolate.
Recipe by Social Buttercream at http://socialbuttercream.com/2018/09/01/salted-caramel-smores-tart-savor-the-taste-of-summer-all-year-long/