Made with a cookie crumb crust, rich chocolate ganache and pillowy marshmallow topping, this vegan s’more tart is everything your favourite campfire treat wished it was
Course Dessert
Cuisine American
Keyword no-bake, tart
Prep Time 1hour35minutes
Cook Time 25minutes
Cooling time 40minutes
Total Time 2hours30minutes
Servings 18-inch tart
Ingredients
Cookie crust
250gcrushed Biscoff cookies, or gluten-free digestive cookies (1 package or approximately 2 cups of crumbs)
25glight brown sugar (2 tablespoons, packed)
75gvegan margarine, melted (⅓ cup)
Chocolate ganache filling
300gfull-fat canned coconut milk(1 ¼ cup)
40gglucose syrup or light corn syrup, optional (2 tablespoon)
300ghigh-quality dark chocolate, I use Valrhona Caraïbe 66% (1 ¾ cup, chopped)
115groom-temperature vegan margarine(½ cup)
Marshmallow topping
270gaquafaba(1 cup)
¼teaspoonxanthan gum
8gvanilla Extract(2 teaspoon)
400gwhite granulated sugar( 2 cups)
6gagar agar powder(3 teaspoons)
165gwater(⅔ cup)
20gglucose syrup or light corn syrup(1 tablespoon)
Instructions
Crust
In a large bowl, stir all the ingredients for the crust together until homogenous.
In an 8-inch fluted tart pan, press some of the crust evenly onto the sides of your pan, compressing it so that it sticks to the side of the pan without crumbling. Press the rest of the crust into the bottom of the pan. Refrigerate the crust while you make the chocolate filling.
Chocolate ganache filling
Finely chop the chocolate and place it in a bowl. Boil together the coconut milk and glucose syrup. Pour the coconut milk over the chocolate to cover it. Let the mixture rest for 1 minute without touching it.
Emulsify the ganache with a silicone spatula by mixing the preparation starting from the center while making small circles and then making the circles bigger. Try to incorporate the least amount of air into the ganache.
When the ganache's temperature is between 105°F and 115°F (40°C and 45°C), stir in the margarine until it is completly incorporated.
Pour the ganache into the crust, lightly tap the bottom of the tart on you counter to level the ganache and release any air bubbles. Refrigerate until the ganache is firm - about 30 minutes.
Marshmallow topping
In a heavy-bottomed, medium saucepan with high edges, stir the sugar and agar-agar powder together. Add the corn syrup and water to the saucepan and stir until the sugar looks wet.
Heat the saucepan over medium heat while stiring constantly with a heatproof flexible silicone spatula. If sugar stuck on the edges of the pans starts to caramelize, wipe down the sides of the saucepan with a wet pastry brush and reduce the temperature to medium-low.
While the syrup is cooking, whip the aquafaba and xanthan gum into a stiff meringue using a stand mixer on the highest setting. Once the meringue has reached stiff peaks, add the vanilla extract and leave the mixer running on medium-low while you wait on the syrup to finish cooking.
When the sugar syrup until it reaches 240°F (115°C), start pouring it in a slow and stream into the meringue, trying not to hit the whisk with the stream. You might need to reduce the speed of the mixer to the lowest setting.The meringue will slightly deflate, it is normal.
Increase the speed of the mixer to the highest setting and continue whipping the topping until you get a firm, thick and glossy topping the doesn’t feel warm to the touch.
Plop the meringue on top of the filling and spread it with a spatula. Using a kitchen torch, lightly toast the marshmallow. Refrigerate the tart for 10 minutes before serving. Enjoy!