S’MORES PUMPKIN TART

THE ONLY THING BETTER THAN PUMPKIN PIE…pumpkin tart.

If you’re looking for that showstopper Fall dessert for Thanksgiving or Friendsgiving, you’ve found it. This is playful with a familiar feel because who doesn’t love pumpkin pie? And, who doesn’t love s’mores? Put those hands together and—insert sparkly magical interlude—you have this insanely delicious tart!

NOTE. if you are traveling with this tart, I’d recommend doing the marshmallow and chocolate topping on site. It’s not a must but if the tart is going to rock a lot it may cause the marshmallow fluff to loose its form or even spill.

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S'mores Pumpkin Tart

Yield: 1 Tart

Author: Michelle Williams

Prep time: 15 MinCook time: 45 MinInactive time: 1 H & 30 MTotal time: 2 H & 30 M

Ingredients

FOR THE CRUST

• Graham Crackers (18, crackers)
• Unsalted Butter (1 stick, cut into cubes)

FOR THE PUMPKIN PIE FILLING

• Organic Pumpkin Puree (15 ounce can)
• Eggs (3, large)
• Light Brown Sugar (1 1/4 cups)
• Cornstarch (1 tablespoon)
• Salt (1/4 teaspoon)
• Ground Pepper (1/8 teaspoon)
• Ground Cinnamon (1 1/2 teaspoons)
• Ground Ginger (1/2 teaspoon)
• Ground Nutmeg (1/4 teaspoon)
• Ground Clove (1/8 teaspoon)
• Non-Fat Greek Yogurt (1/2 cup I used Chobani )
• Whole Milk (1/4 cup)
• Baking Spray (or butter)

FOR THE TOPPING

• Marshmallow Fluff (1 1/2 cups—or to your liking)
• Semi-Sweet Chocolate Chips (1 cup)
• Coconut Oil (1 teaspoon)

KITCHEN ITEMS

• Food Processor
• Large Mixing Bowl
• Whisk
• 11 Inch Tart Pan
• Cooling Rack
• Small Microwave Safe Bowl
• Rubber Spatula
• Kitchen Torch

Instructions

TO MAKE YOUR CRUST

1. Preheat your oven to 350º.
2. Break your graham crackers in quarters and drop them into your food processor. Process until you have an even fine crumble.
3. Add your butter and process more until your butter is fully incorporated. If you press the mixture with your finger it should mush, not crumble. If it’s still crumbling, add a little more butter.
4. Grease your tart pan with your baking spray and then press your crust mixture down on the base and then on the side walls. You want a thin layer. If you have extra crust mixture when you’re done consider making some mini pies or sprinkling it on top of yogurt.
5. Set aside.

TO MAKE YOUR PUMPKIN PIE FILLING

1. In your large mixing bowl, whisk together your pumpkin puree, light brown sugar, and eggs.
2. Add your cornstarch, salt, pepper, cinnamon, ginger, nutmeg, clove, yogurt, and milk. Whisk until you have a smooth even mixture.
3. Use a spoon to pour your mixture little by little into your tart crust. You want the filling to come 3/4 of the way up. Use the back of your spoon to gently smooth it out until even. You are doing this gently because the crust is not baked. If you bang it around too much, it will move.
4. Bake until almost completely firm aside from a slight jiggle in the middle—45 minutes.
5. Remove from your tart pan and transfer to your cooling rack. Let fully cool before decorating—roughly 1 1/2 hours.

TO DECORATE YOUR TART

1. Spoon your marshmallow fluff over the top of your tart. Spread it with your spatula. It doesn’t have to be perfectly even. In fact if it’s not the burning process will be more interesting.
2. Holding your kitchen torch about six inches away from your marshmallow fluff, fire away! Don’t hold the flame still, gently wave it over your fluff in the white places. Ideally you will end up with a 50-50 split of white to golden (try to avoid blackening).
3. Fill your small microwave safe bowl with your chocolate chips. Place it in the microwave for roughly 1 minute and 15 seconds. Use your spatula to mix it every 15 seconds. You’ll know when it’s done when you can still see a few lumps. Just mix it until they go away.
4. Mix your coconut oil in to your chocolate.
5. Use your spatula to drizzle your chocolate mixture over your entire tart. Make sure that when you are drizzling that you motion across and off of your tart before zig-zagging back. This avoids you getting that drizzle turn on the tart itself and instead it appears on your work surface.
6. Refrigerate till hardened—1 hour.
7. Serve and enjoy!

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