Great, memorable endings to a dinner, particularly one celebrating a birthday, almost always involve chocolate. At least in our family. So I have no idea what was I thinking when I asked my niece if she wanted a blueberry crisp with vanilla ice cream or a s'mores fudge tart for her birthday 'cake'. I knew the answer to the question before I even asked it. There are just moments when it is hard to resist asking the rhetorical question. Almost as hard as it is to resist chocolate.
Last year my niece and I celebrated her birthday on Martha's Vineyard. From the ferry tide, to the harrowing bike ride to Edgartown, to swimming in the ocean amongst the tiny, initially a little scary but harmless jellyfish, it was a memorable, weather perfect, fun day. So making this year's birthday equally as memorable was going to be a bit of challenge. Every birthday is 'special' but maybe one's 19th birthday is not meant to be same as their 18th birthday. Or maybe this is an example of some my warped rationalization thinking.
The least I could do was try to make the birthday dinner both special and memorable. If I have learned anything over the years is that it is not always the 'gifts' received we remember, it is events, the moments that stay with us. So this year, I had to come up with an event or series of events to make a birthday we reminisce about years down the road. One of my thoughts was as part of her birthday celebration she and I would make her birthday dinner and 'cake' together. I wouldn't go so far as to say we are a 'foodie' family but we are family that loves to try new recipes and make memorable meals. So spending time cooking and creating in the kitchen is something we actually enjoy.
While there was much thought that went into planning the menu, our pièce de résistance would be the dessert, the S'Mores Fudge Tart. And I would have to say if there was at least one memorable moment in the making of the tart it would be when the propane torch was used to burn the meringue topping. Was there a moment when she thought I would either set her on fire or burn the house down? Probably yes.
This S'mores Fudge Tart uses two kinds of chocolate: semi-sweet and unsweetened cocoa. The combination of the two chocolates make the fudge-like filling to the tart taste decadent. Pecans were the nuts of choice for this tart, but walnuts or even macadamia nuts would work.
The difference between a graham cracker crust made with freshly crushed graham crackers or boxed graham cracker crumbs is like the difference between diamond and cubic zirconia earrings, like pancakes from scratch and pancakes from a mix, like freshly grilled corn and cooked frozen corn on the cob, like a 'real' mayonnaise and Miracle Whip. In other words, you immediately know the difference when you either see it or taste it.
Two cups of freshly crushed graham cracker crumbs, a stick of melted butter, a quarter cup of sugar and a pinch of Kosher salt are mixed together and pressed into a nine inch springform pan (lined with parchment paper). There is enough of the mixture to line the bottom and bring the crumbs up two inches on the sides of the pan. Unlike most other pies and tarts with a graham cracker crust, this one is not pre-baked.
The batter of the tart begins with melting the butter and semi-sweet chocolate in the microwave oven. The remaining batter ingredients are whisked in until blended and poured into the prepared crust.
In a preheated 350 degree oven the s'mores fudge tart is baked for 60 to 75 minutes or until a toothpick inserted in the center of the tart comes out clean. My baking time was 60 minutes and I am pretty certain I would not bake it any longer as the filling was perfectly moist.
Once baked, the tart needs to come to room temperature for two reasons. The first being it is much easier to remove from the springform pan when it has cooled, the second being the meringue topping will not melt or slide off.
Traditionally s'mores are made with toasted or roasted marshmallows. But the meringue topping elevated this version of s'mores to the 'over the top' celebration worthy place.
I used a 1/4 inch (6 mm) round tip to decorate the top of the tart as I wanted the meringue to look pillowy as well as to mimic a marshmallow topping (although one bite of this meringue will make you forget the marshmallows). However, you could also use a star tip to create a 'fancier' s'mores tart topping, similar to the one on the Lemon Meringue Tart. The meringue can either be burnt with a propane torch or in an oven set to broil. My preference is for using the propane torch as you have much better control over how much 'burnt' you want your meringue to be (and it is one of the few things in life I have control over).
There is enough of the fudge frosting to drizzle over the top of the tart as well as to serve warm with it. The amount of fudge drizzle you put on is all about personal preference. The s'mores tart is finished with chopped pecans (or whatever nuts you place on top of the crust).
Seriously this s'mores fudge tart and its' multiple layers is insanely delicious. It is the perfect 'celebration' dessert, particularly if you also have a family with a predisposition to all things chocolate. In the middle of winter when you are craving the taste of s'mores but don't live in a climate conducive to making them, this s'mores fudge tart will transport you back to summer as well as bring out the 'kid' who still remembers the taste of their first s'mores.
Just one word of warning. It may be hard for anyone in my family to remember the homemade guacamole, artichoke dip, fish tacos, and creamy roasted street corn made for the birthday dinner now that the meal ended with this tart. A dinner you put together may have a similar outcome. Secretly my only hope is that years from now my niece will remember not just her birthday 'cake' but the time we spent together celebrating her 19th birthday.
S'mores Fudge Tart (adaptation of Southern Living's Mississippi Mud S'mores Fudge Pie)
Ingredients
Crust
2 cups freshly crushed graham crackers
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
pinch of Kosher salt
3/4 cup chopped pecans (plus 1/2 cup chopped nuts for sprinkling on top of tart) (Other nut options: walnuts or macadamia nuts)
Batter
1 cup (2 sticks) unsalted butter
4 ounces semi-sweet chocolate, chopped
2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa (I used Hershey's Special Dark cocoa, but also suggest using Droste cocoa)
4 large eggs, room temperature
1 teaspoon vanilla
3/4 teaspoon Kosher salt
Meringue
5 egg whites, room temperature
1 cup superfine sugar
1/2 teaspoon vanilla
1/4 teaspoon Kosher salt
Chocolate Frosting
1/4 cup unsalted butter
3 Tablespoons unsweetened cocoa
4-5 Tablespoons whole milk (plus additional if needed)
1 1/2 cups confectionary sugar, sifted
1/2 teaspoon vanilla
Directions
Preheat oven to 350 degrees (F). Line a 9 inch springform pan with parchment paper and set aside.
Crust
1. In a medium size bowl, stir graham cracker crumbs, melted butter, sugar and pinch of Kosher salt until well blended.
2. Press mixture on bottom and up 2 inches on sides of prepared springform pan.
3. Sprinkle 3/4 cup chopped pecans on top of crust.
4. Set crust aside.
Batter
1. In a medium size bowl, melt semi-sweet chocolate and one cup of butter in microwave until melted and smooth.
2. Whisk in flour, unsweetened cocoa, eggs, vanilla, Kosher salt and granulated sugar into chocolate mixture until blended.
3. Pour batter into prepared crust. Note: This is very thick batter.
4. Place tart in the 350 degree (F) pre-heated oven for 60 to 75 minutes or until wooden pick inserted in center comes out clean. (NOTE: My baking time was 60 minutes. Cooled tart should be moist.)
5. Allow tart to cool to room temperature.
6. Remove from springform pan and place on platter or cake stand.
Meringue Topping
1. In the bowl of a standing mixer fitted with a whisk attachment, beat egg whites until frothy. Slowly add sugar, salt and vanilla and continue beating on medium-high until stiff peaks form.
2. Put meringue in a pastry bag fitted with a circular tip and create design of your choice onto meringue filling (or spread using an offset spatula).
3. Using a kitchen torch, carefully adjust flame over the meringue until it is golden brown and deeply caramelized in spots. Or place tart under the broiler and bake for 20 to 60 seconds until it is golden brown and deeply caramelized in spots.
4. Allow pie to cool completely in the refrigerator before slicing and serving.
Note: Can substitute this meringue with a Swiss Meringue.
Chocolate Frosting
1. In a medium sized saucepan, cook butter, unsweetened cocoa and milk over medium heat, whisking constantly, for 4 minutes or until slightly thickened.
2. Whisk in 1 1/2 cups confectionary sugar and vanilla until smooth. (Note: Frosting should be pourable. Add more milk to thin if necessary.)
3. Drizzle some of the frosting over the top of finished meringue.
4. Sprinkle remaining 1/2 cup of chopped pecans over top.
5. Serve remaining warm frosting on side and/or drizzle on plate before placing a slice of the tart on.
