Apparently I missed National S’mores Day (google it–it’s a thing). Probably because I didn’t know that there was a National S’mores Day. Turns out there is, and now I have to wait 348 days for the chance to celebrate it again. Womp womp.
I only bring this up because I recently had this really good recipe idea for a S’mores Tart. I was seriously hung up on this idea. I went so far as to buy butane for my kitchen torch so I could roast the marshmallow frosting that was, theoretically, going to sit atop the tart like a golden, perfectly toasted cloud. But then I lost steam and time got away from me and so I switched gears and made this Dark Chocolate Ganache and Peanut Butter Tart instead.
No regrets. Not one.
What you will love about this tart: Peanut Butter. Ganache. Peanut butter and ganache layered together in a buttery graham cracker crust. Also there are literally 6 ingredients in the whole thing so it’s stupid how simple it is to make. Also, ganache.
I love ganache.
Once upon a time, I worked in a bakery and made ganache by the gallon (literally) every morning. But before then, I had never even attempted to make ganache, writing it off as one of the fancy-sounding dessert things that I’d never be able to pull off in a million years. What I eventually learned is that it’s actually one of the easiest things to make. Simmer some cream, chop up some chocolate, and whisk. The whole thing takes about 20 minutes, and that includes 10 minutes of just letting the mixture rest. The trickiest part is watching the cream so it’s doesn’t boil over. Or, if you are like me, absentmindedly stare at the cream as it boils over. Don’t be like me.
I’d still like to make that S’mores Tart. It’ll be delicious some day in the distant future when I actually get around to it. Maybe next year for National S’mores Day? In the meantime, I’d highly suggest this bad boy, if you need something to hold you over.
- 10 full sheets of graham crackers
- ¼ cup granulated sugar
- 6 tablespoons salted butter, melted
- ½ cup peanut butter (I used creamy, but I imagine crunchy would also be delightful)
- 8 ounces dark chocolate (I used 72%)
- 1 cup heavy cream
- In a food processor, grind the graham crackers and sugar together until finely crushed. With the food processor running, drizzle in the melted butter and process until completely incorporated. Dump the mixture into a 9 inch tart pan and form into a crust, using your hands. Bake at 350 degrees for 12-15 minutes or until golden brown.
- Finely chop the chocolate and place in a bowl. In a small saucepan, heat the cream over medium heat until it just starts to boil. Remove from heat and pour directly over the chocolate. Let sit for 10 minutes and then whisk together the melted chocolate and cream until it's completely incorporated. Set aside.
- Once crust is done baking, remove from the oven and let sit for ten minutes. After ten minutes, put the half cup of peanut butter directly onto the crust and let sit for a few moments to soften. With an offset spatula, very gently spread the peanut butter across the bottom of the crust. It should be pretty easy to work with this at this point, if you've let it soften enough.
- Pour the ganache directly over the peanut butter and use an offset spatula to even it out, if necessary. Let rest for a few hours until the ganache sets up. Store in the fridge until ready to serve.