Salted Chocolate S’Mores Tart
Yield: 1 tart
Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
For the crust
10 ounces speculoos cookies
1 1/2 sticks unsalted butter, melted and cooled slightly
Special equipment: A 9-inch springform pan and a handheld pastry torch
Make the crust
Pulse speculoos cookies in food processor until they form a coarse meal, then transfer to a large bowl. Pour in melted butter and stir to evenly combine. Press crust into bottom and halfway up the sides of springform pan. Bake crust for 10 minutes, then let cool before starting ganache.
Make the ganache
In a large bowl set over hot water, melt chocolates with butter. Stir in cream and salt. Pour into crust, let cool, then chill, covered with plastic wrap, in fridge for 30 minutes to 1 hour to set.
Make the marshmallow topping
While the filling sets, sprinkle gelatin over 3 tablespoons water in a microwave-safe bowl. Set aside. Bring 1 1/2 cups sugar, corn syrup, and 3 tablespoons water to a boil over low heat.
Place egg whites, lemon juice, and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until soft peaks form. Turn mixer to high and gradually add in remaining 1/2 cup sugar. Bring speed back down to medium and very carefully, pour hot sugar syrup into egg whites (use caution when blending hot liquids). Turn mixer back up to high and beat for 5 minutes. Microwave bloomed gelatin for 15 seconds and then pour into running mixer with vanilla powder. Mix until just incorporated.
Scoop out 3 cups of marshmallow mixture onto tart and spread evenly. Using a pastry torch, lightly toast the marshmallow filling to create golden peaks.
Photo credit: Paul Delmont