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Campfire S'mores Tart

Campfire S'mores Tart

Lush, rich chocolate is infused with Happy Cup Coffee's Buzz Blend forms a mousse atop a crumbly, graham cracker crust with a kick from Jacobsen Salt Co.'s Ghost Chili Salt.  A burnt meringue replaces the traditional marshmallow in Chef Sarah Schafer's Campfire S'mores recipe to create this elevated, nostalgic + decadent dessert treat.  


Directions

For The Crust

3 Cups, Crushed Graham Cracker Crumbs
1/4 Cup, Granulated Sugar
1 Teaspoon, Jacobsen Smoked Ghost Chili Salt
1/2-3/4 Cup, Melted Butter

For The Filling:

2.5 Cups, Heavy Cream
1 Tablespoon, Happy Cup Coffee Buzz Blend Beans, Finely Ground
1.25 Ounces, Unsalted Butter, Cut Into Small Cubes
1 Pound, Valrhora 61% Extra Bitter Chocolate

For The Meringue:

6 Ounces, Egg Whites
12 Ounces, Sugar
1/2 Teaspoon, Jacobsen Smoked Ghost Chili Salt
 

Directions


For The Crust

  1. Toss all dried ingredients together in a mixing bowl
  2. Add butter and check moisture. The mixture should be wet but not mushy, almost holding it's shape. If too dry add more butter
  3. Place 1/4 of total amount of crumbs into fluted tart shells sprayed with vegeline. Make the outer edge first, then add another 1/4 of the crumbs to cover the bottom and press down. Use the bottom of a 1/4 measuring cup to firmly press the crumbs into plac
  4. Repeat for the second tart shell
  5. Bake at 350 degrees Fahrenheit for 10-15 minutes. The crumbs should be just lightly golden in spots
  6. Cool completely before filling

For The Filling:

  1. Bring butter, coffee and cream just to a boil in a medium saucepan. Strain mixture and return to low heat
  2. Melt chocolate in a double boiler until smooth
  3. Slowly add chocolate to cream mixture and let stand for 2-3 minutes without stirring. Stir until smooth
  4. Immediately pour into baked cooled shells and refrigerate until set

For The Meringue

  1. Bring a pot of water to boil on stove
  2. Weigh out all of the ingredients into a mixer-attachable bowl
  3. Take the egg white mixture and place in bowl and double boil for about two minutes or until you can touch the bottom of the bowl without feeling any undissolved sugar. It is very important that all of the sugar is dissolved in the bowl before you whip the meringue. If the sugar is not completely dissolved your meringue will break
  4. Once all the sugar is dissolved take the mixture to a mixer and whip on medium-high speed for approximately 8 minutes or until the mixture is very sticky and stiff peaks are formed
  5. Then using a spatula put the meringue into a piping bag. DO NOT REFRIGERATE!

TO PLATE

  1. After the tarts have set in the refrigerator, remove them
  2. Pipe the meringue on top and brûlée with a torch

Cook the dish step-by-step alongside Chef Sarah Schafer when you start your Culinary Adventure with The FareTrade!