Toasted Marshmallow S’more Tart
Danielle Walker - AgainstAllGrain.com
6 to 8
- Preheat oven to 350 degrees.
- Prepare pie dough as described here. Press the dough into one 9-inch tart pan with a removable bottom, or split into individual sized tart pans. Fill the crust with pie weights or dried beans and bake it for 10 minutes, until lightly browned around the edges. Remove from the oven and cool completely on a wire rack. Remove the pie weights and parchment paper.
- In a saucepan over low heat, warm the coconut milk, chocolate, cacao butter, maple syrup, coffee, vanilla seeds, and pod. Stir for 5-7 minutes until the chocolate has melted and you have a smooth ganache. Remove the vanilla pod. Pour the filling into the cooled crust, filling about ¾ full. Refrigerate for 3-4 hours, until firm.
For the Marshmallow:
- Bring 2 inches of water to a simmer in a saucepan. In a heatproof mixing bowl, combine the egg whites, honey, vanilla, and pinch of salt. Place the bowl over the simmering water, careful not to let it touch the water. Whisk the egg whites constantly for 3-5 minutes, until the mixture is just warm to the touch. Remove from the heat, and transfer the mixing bowl to a stand mixer. Immediately begin whipping on high. Alternatively, use an electric hand beater and beat the whites in the bowl that was used warm the mixture. Pour in the teaspoon of ice water. Keep beating on high until thick and glossy, about 5 minutes.
- Remove the tart from the fridge. Spoon the marshmallow topping on top of the chocolate filling. To decorate, use your fingers to pull up small peaks of the marshmallow all around the tart. Toast the marshmallow by placing the tart under the broiler for 30 seconds, just enough to brown the peaks of the marshmallow. Alternatively, use a kitchen torch to lightly toast the topping.
- Serve immediately.
*Tip – you can make the crust and filling a day beforehand and store in the fridge. The marshmallow meringue will start to deconstruct as it sits, so it is best to make this right before serving.
paleo, gluten free, american cuisine, summer, against all grain, marshmallow, s'more, grain free, danielle walker, tart, baking, confectionary, chocolate, clean eating, healthy recipes
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This looks yummy! Danielle, I am curious about your brine recipe in “Thankful”. You ask for all spice berries, is that a combination of spices or are you meaning allspice? Also, where do you buy your spices?
I buy most of my spices either from Whole Foods or online. I do my best to get all organic spices, and spice berries are an actual kind of berry!
“You’re killin’ me smalls!””
Haha exactly! Such a great movie.
Delicious recipe & fantastic Sandlot reference! 🙂
Thank you Maureen 🙂
is this real life or am i dreaming! This s’mores pie looks to die for!
I hope you love it!
Hi Gretchen- Thanks so much for catching that! We’ve updated the post 🙂
Haha I hope you love them!
Have you tried adding gelatin into the marshmallow topping? I’m wondering if it will hold together longer with it added in? I want to take this to someone’s house but worried about it deconstructing. Thanks for the lovely recipe!
Yes, I have tried! The reason I didn’t was because homemade marshmallows tend to melt extremely easily so when the topping needs to be toasted, I found that the gelatin quickly melted and deconstructed on itself 🙂
I made this at thanksgiving. Everybody loved it, even the people who can eat whatever they want. It was a huge hit!
I’m so glad it was a hit!
I use gelatin when I make my marshmallows..you can look up my food blog on Instagram – A Thoughtful Bite and I have some recipes on there…including one for marshmallows 🙂
I’m so excited to eat this! I just made the filling and its setting in the fridge. For the marshmallow topping though, if I top it and put in the fridge will it deconstruct? Or will it keep set in the fridge to eat during the week?
Made this and it really is SO good! I didn’t use my kitchen torch to flame the top but it was so decadent! I used a 9 inch tart pan and even after the topping was put on and in the fridge a few days, it is fine. Thank you !
Thanks for sharing Jeanine! I’m so glad you liked it! 🙂
OMG! I could kiss you on the mouth for this. I miss marshmallow and s’mores so much. Thank you for all you do for those of us who have serious gut issues. Happy Holidays to you and your family, and may the new year bring you health and happiness, Danielle!
Haha! I’m so glad you like them!
This is amazing!! Love the wholesome ingredients you used for the marshmallow topping. Pinning!
Thank you Lauren!
Unfortunately, I haven’t tried it and I don’t think it would work!
Actually, it may work, you’d just end up with a bit of a different texture and flavor!