Raspberry S'mores Pie
by Sarah Kwan
A crumbly graham crust, fresh raspberries, creamy dark chocolate ganache and tender, sticky toasted marshmallows are decadent enough to make anyone say, "Please sir, may I have s'more?" Campfire not required, but always welcome.
8.5 oz (approx 2 1/4 cups) graham cracker crumbs
2 tbsp brown sugar
1/2 cup unsalted butter, melted
Preheat oven to 350F.
Combine ingredients well and press into a fluted 11" tart pan with a removable bottom.
Place tart pan on a baking sheet. Bake for 20 minutes, then let cool thoroughly.
16 oz dark chocolate, chopped
2 cups heavy cream
18 oz fresh raspberries
1 bag (250g) mini marshmallows
Over a bain-marie (or double boiler), melt chocolate, then remove from heat and stir in cream until the ganache (chocolate & cream mixture) becomes smooth. Spread a thin layer of ganache into crust and arrange raspberries in an even layer in the bottom. Reserve any left over raspberries for garnish. Pour the ganache over the raspberries, smoothing out as necessary so the entire tart is filled evenly.
Arrange a single layer of marshmallows on top of the tart.
Chill thoroughly, tart pan, baking sheet and all, in fridge.
After chilling, pile the remaining mini marshmallows on top of the tart.
Turn your oven broiler to low and adjust a rack to sit at the top third of the oven.
Put the tart into the oven until marshmallows start to brown, watching carefully (approx two minutes) - since they can go from nicely toasted to burned in almost no time.