It literally tastes like a mutha-fuckn s'more but in the form of a beautifully elevated tart.
This dessert is so easy that there's really no reason to not make it. What's great is that it's reminiscent of nostalgic summer innocence (or lack thereof) with some fun surprises. For instance, the coffee flavor gently hangs in the background and enhances the natural flavor of the chocolate, and the saltiness from the pretzels helps to balance the sweetness and is an unexpected surprise. I intentionally developed this recipe to not be too sweet, but if you want more sweetness then I suggest doubling the sugar in the meringue layer. The layers that this tart yields are so satisfying to me, and I can't get enough. I took this to school to test out on my friends and teachers that they DEMOLISHED it. If tell me that you didn't inhale every decadent bite as well, I probably won't believe you and will assume you're just trying to save face - she's just that good.
SPECIAL EQUIPMENT:
Tart pan with a removable bottom, 9" (See tips)
Hand mixer or stand mixer
Food processor (See tips)
INGREDIENTS:
For the crust:
3 oz honey wheat pretzels
3 oz graham crackers
1/2 tsp salt
1 stick butter, melted
For the ganache layer:
150 g (about 5 oz) 62% dark chocolate
1/2 c heavy whipping cream
2 tbsp brewed Monkey Cult Bourbon Chocolate Chip Coffee
1 tsp vanilla
For the Swiss meringue layer:
3 egg whites
1/3 c granulated sugar
pinch cream of tartar
1 tsp vanilla
In a food processor, combine pretzels, salt, and graham crackers together. Process until it's a fine powder. Add melted butter and pulse until it comes together. Pour into the tart pan and press into the pan using the bottom and sides of a dry measuring cup. Be sure to press firmly so that there's no gaps and it's even as can be. Sit in the pan on a cookie tray and let rest in freezer to set.
Add about 4 inches of water to a sauce pot and place a heat safe mixing bowl (I like to use glass or stainless steel) over the pot to make a double boiler. Add chocolate and cream to the bowl, and bring the pot of water underneath it to a gentle boil. Stir the chocolate and cream until combined. Remove from heat and let cool for 5 min. Add the coffee, vanilla, and honey and mix well. Remove tart shell from freezer and pour the chocolate over the tart. Let set on counter or fridge.
Wash out the bowl that you melted the chocolate in. Dry well. Add egg whites, sugar, tartar powder, and vanilla to the bowl. Place bowl over double boiler and whisk until sugar has dissolved. If you take a little bit of the mixture and rub it between your fingers, it should feel smooth and not gritty, which indicates that the sugar has fully dissolved. Remove from double boiler and blend in stand mixer or with hand mixer on high to incorporate air until you have achieved stiff peaks. Final product should be glossy. Smooth the merengue on top of the chocolate ganache. Using the butane torch, torch the meringue until it's toasty, like the outside of a marshmallow.
Serve and enjoy.
Prep time = 45 min (Includes time to chill) | Bake time = 0 minutes | Serves 6-8 people.
Jessie's Tips:
You don't necessarily need a food processor here, but it's really helpful and gets you a nice even finish in record time. You can put the pretzels and crackers in a bag and smash with a mallet or pot.
To get those super clean layers, run a sharp knife under hot water. Clean between each cut and rewarm under hot water.
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