Chocolate Revel S’Mores Tart

Chocolate Revel S'Mores Tart

Let the posting of Thanksgiving dinner recipes begin!  First up, this delicious and lovely tart which made a complete mess of my oven so it’s a good thing that it was indeed delicious!  It totally overflowed for me so I would suggest putting a cookie sheet underneath it in case it overflows on you too.  Not sure why it did as I followed the instructions pretty closely.  The recipe comes from “Better Homes and Gardens” and despite the overflowing, I would encourage you to give it a try.  It has a great crunchy outside and a gooey chewy inside.

1/3 cup butter, softened

3/4 cup packed brown sugar

1/4 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1/2 cup flour

1/2 cup quick cooking oats

1/2 cup graham cracker crumbs

1 1/4 cus milk chocolate pieces (I went with semisweet for that darker chocolate flavor)

1/2 cup butter, softened

2/3 cup sugar

1 cup ground almonds (I went with sliced instead)

1/3 cup flour

1 egg yolk

1 cup mini marshmallows

1  Preheat oven to 325.  For crust, beat 1/3 cup butter on medium to high for 30 seconds.  Add brown sugar and baking soda and beat until combined.  Beat in 1 egg and vanilla until combined.  Beat in 1/2 cup flour.  By hand, stir in oats and graham cracker crumbs.  Reserve 1/2 cup of crust mixture.  Spread crust mixture in bottom of ungreased 10″ tart pan with removable bottom.

2  For filling, heat and stir 1 cup chocolate chips and 2 tablespoons of butter over low heat until just melted and smooth.  (Next time I make this, I will melt the butter first then add the chips in to melt, it will work better that way.)  Beat remaining butter and sugar on medium until combined.  Add melted chocolate, almonds, 1/3 cup flour, 1 egg and 1 egg yolk and beat until combined.  Stir in 1/2 cup marshmallows.  Spread filling evenly over crust in pan.

3  Sprinkle remaining crust mixture over filling.  Bake 45 minutes or until filling is just set.  Sprinkle remaining 1/2 cup marshmallows and 1/4 cup chocolate chips over top.  Bake 5 minutes more.  Cool in pan on rack 10 minutes.

4  Using small knife, loosen tart from sides of pan.  Remove sides of pan.  Cool completely on wire rack.

4 thoughts on “Chocolate Revel S’Mores Tart

  1. So glad I found your comments – you saved me from a big mess! My tart also overflowed and I know my pan was the right size – I just cut around the pan when I took the tart out to add the marshmallows and chips (used 1/3 cup chips) to ensure the tart would release easily which it did. Can’t wait until it cools completely and we can dig in. House smelled wonderful as it cooked.

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