If you ignore the fact the marshmallow fluff isn’t toasted (maybe someday I’ll buy a blowtorch and try toasting. Obviously you can’t put it under the broiler), it has everything you want in a s’mores – graham cracker, marshmallow, and lots of chocolate with the added bonus of fresh strawberries.
This tart is also very versatile. You can sub raspberries, cherries, bananas, pineapple, any fruit that goes well with chocolate. Or you can leave out the fruit and just make the ganache swirl filling. I won’t tell ;)
The only baking required is the crust. I upped the cracker crumb amount since it never seems like there is enough crumb to cover the whole pan. Don’t have a tart pan? Use a pie plate!
As for the filling, you melt the chocolate and cream on the stovetop then pour on top of the sliced berries. Then you microwave some marshmallow fluff, spoon on top of your chocolate, then swirl away! Keep this tart refrigerated as much as possible because the chocolate will start to melt.
Once in awhile, I like to go back to older posts and redo a recipe (mainly for the pictures). I posted this tart one year ago.
- 2 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup (4 ounces or 8 tablepoons) unsalted butter, melted
- 10 ounces semisweet chocolate, chopped
- 2/3 cup heavy whipping cream
- 1 1/2 cups sliced strawberries
- 1/2 cup marshmallow fluff
- Preheat oven to 350F. Have a 11-inch tart pan ready.
- In a large bowl, mix together the graham cracker crumbs, sugar, and butter. Press the crumbs into the bottom and sides of the pan. Place onto a cookie sheet and bake for 10 minutes. Cool. Turn off the oven.
- While the crust is cooling, add the chocolate to a heatproof bowl. In a large saucepan, heat the cream over medium heat until hot but not boiling. Remove from the heat and pour over the chocolate. Let sit for 1 minute then stir until completely smooth.
- Place sliced strawberries in a single layer on top of the cooled crust. Pour the chocolate mixture over top, spreading evenly and covering all of the strawberries.
- Place the marshmallow fluff in a microwave-safe bowl and microwave in 15 second increments until easy to stir. Drop spoonfuls of fluff over the chocolate and swirl with a knife. Refrigerate until firm before serving, roughly 30-60 minutes.
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Source: Pillsbury Farmer’s Market Cookbook, July 2000
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