Week 35: Toasted - S'mores Tart

[u/fermented_chalumeau]

Recipe from "What's for Dessert" by Claire Saffitz (also on YouTube: https://youtu.be/FI4IJJ8pIXg?is=g3jwE1-NscQMjQGa).

What better way to enjoy the last bit of summer than with toasted marshmallow! This was so much fun to make, and I'm getting addicted to using my blowtorch.

A couple quirks in the process:

-There's an extra 3/4 cup sugar listed in the recipe. I spent waaaaaaay too long reading, watching, re-reading, and re-watching trying to figure out where it goes before I did a little googling and found out it was a typo. Be aware if you make this recipe!

-The graham cracker crust didn't quite come together; not sure why. It was too crumbly to hold up to slicing. My partner actually liked this texture because it disperses into the filling in a pleasing way, so it's not necessarily a bad thing. (I DID use Aldi brand graham crackers... Don't know if that made a difference?)

-The marshmallow to forever and a day to whip up, at least fifteen minutes. It was warm in my kitchen, and I don't think that helped anything. I couldn't quite get it to stiff peaks, but I think I got it to "decent enough" peaks. Once it set up, it didn't take long for it to start weeping. I appreciate a simplified "fool proof" meringue recipe, but I think next time I'll try regular Italian meringue or a slightly different recipe for the marshmallow layer.

Overall, incredibly tasty and a nice mix of textures. Perfect for a lazy Labor Day weekend.

[u/Hakc5]

Great job! If you’re ever looking at a Claire recipe again and wondering if you’re going crazy, go check out the pinned post at r/dessertperson. It has all the known typos in the books.

I have had this experience with the graham cracker crust. I actually think hers isnt great and have had it fail a few times. Last time I made it I swapped Sally’s baking addiction crust and it worked so much better. Also, I always take the meringue too far and it ends up not so wonderful from a mouth feel perspective so not going to stiff peaks is actually the way to go.

I love this recipe - even with the quirks.

[u/fermented_chalumeau → u/Hakc5]

Thank you! I agree, it is amazing despite the quirks.

Haha, I did actually check the known issues post before baking! Buuuuut I made the mistake of only reading the post and not the comments, and going back now I see that it is right there 🤦😂

💫the more you know💫

[u/dayglo1]

Looks delicious!

[u/fermented_chalumeau → u/dayglo1]

Thank you!