Strawberry Smores Tart

Hope everyone enjoyed the first unofficial week of summer. It was in the 80s and 90s all of last week and the beginning of this week. I had every intention of going strawberry picking last weekend. However, when I called to verify, they said the berries weren't ready for picking. Boo! I had a long list of recipes to make, including Memorial Day's dessert. I stopped at another produce stand, but the strawberries were unripen. I ended up buying a pint at the grocery store, which I do as a last resort. I figured I would wait on making fresh strawberry jam and freeze pops, but I was still making this Strawberry Smores Tart.



It's a graham cracker crust with a layer of strawberries, topped with chocolate ganache and marshmallow cream. Just like a smores with the addition of strawberries. I followed the recipe as written except I had to add more graham cracker crumbs. This dessert definitely tastes good on a hot day, but you have to be careful and not let the ganache melt. I will definitely be making this recipe again and trying it with different fruits, such as peaches or bananas. If I had a blow torch, I'd toast the marshmallow creme and see if that makes it better.



Strawberry Smores Tart


Crust
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted

Tart
10 oz. semisweet chocolate
2/3 cup heavy whipping cream
1 1/2 cups thinly sliced strawberries
1/2 cup marshmallow creme

1. Preheat oven to 350F. In a small bowl, combine graham cracker crumbs, sugar, and melted butter; mix well. Press the crumbs into the bottom and sides of an ungreased 9-inch tart pan. Place onto a cookie sheet or round pizza pan for easier handling. Bake for 10 minutes. Cool.

2. While the crust is cooling, in a medium saucepan, heat the whipping cream over low heat until bubbles form around the edge. Remove from the heat and add chocolate; stir until melted. Cool 5 minutes or until lukewarm.

3. When the crust is cool, place sliced strawberries in a single layer on the crust. Pour the chocolate mixture on top.

4. Place the marshmallow cream in a microwave-safe bowl. Microwave on medium for 30 seconds or until softened. Stir just until smooth. Quickly drop spoonfuls over the chocolate layer. With a knife, swirl. Refrigerate at least 30 minutes before serving to set the chocolate.

8 servings.

Source: Pillsbury Farmer's Market Cookbook, July 2000, p. 84-85