NEW RECIPE!!!!!!!!!
VEGAN S’MORE TART!!!
I first made this recipe for my first baking collab! I’ve tested it out a lot, and I love this tart sososooo much. It’s also an extremely easy recipe, with a rich chocolate ganache, delicious crumbly crust, and classic s’more flavor. I would definitely recommend you trying it!!
It’s also very easy to make non vegan, or half vegan, or slightly vegan if you still eat honey like me (usually in the graham crackers). Most of these ingredients are just the vegan version of other common baking ingredients. And if you do make it, tell me how it goes! You can comment on this blogpost or dm me on instagram @yummyveganbakes!
As you can see in the photos above, there’s multiple ways that you can make the marshmallow feature topping! You can either make some “roasted” marshmallows (using the broiler on your oven, a kitchen torch, or even a fire/stove) or you can make delicious vegan meringue and use that to top this tart instead!
Also, I have some news!! I’m officially going to have my first bake sale soon! YAYYY!!! I’m soo excited, mostly to bake a ton of treats in a small amount of time, and actually start turning this hobby into a business of some sort. I’m hoping to make a blogpost next month where I talk about how it went, so stay tuned!!
Thank you for reading, and enjoy this recipe!!!!
Vegan S’more Tart
Ingredients
For the graham cracker crust
- 8 oz (228 grams) graham crackers (vegan graham crackers if you don't eat honey!)
- ½ cup melted vegan butter
For the chocolate ganache
- ¾ cup coconut milk or cream (any other non dairy milk will also work, coconut just gives the best flavor!)
- 1 ½ cup chocolate chips/chunks
For the marshmallows (if using)
- 5 vegan marshmallows, cut in half
For the meringue (if using)
- 2 tbsp aquafaba (water strained from a can of chickpeas)
- ⅛ tsp cream of tartar
- 2 tbsp granulated sugar
Instructions
For the graham cracker crust
- Preheat oven to 350°.
- Grind your graham crackers in a food processor or smash them to bits in a plastic bag or bowl, until they form very small crumbs. You will have 2 cups of fine graham cracker crumbs.
- Combine with melted vegan butter (whatever temperature) mix well, and press into tart pan.
- Bake for 9 minutes and let cool.
For the chocolate ganache
- Heat up coconut milk in a small saucepan over medium/high heat until just boiling. Pour over the chocolate, cover, and let sit for 5 minutes.
- Uncover and whisk until ganache forms and chocolate completely melts. Immediatly pour into graham cracker crust, smooth, and put in fridge to harden.
For the marshmallows (if using)
- Put halved marshmallows on a baking sheet lined with parchment paper, and turn on your ovens broiler.
- Keeping your oven door wide open, set your marshmallows in the oven and watch them closely as the expand and brown, which will take 2-3 minutes or so depending on how close they are to the broiler.
- Take them out before they blacken, and let them cool (and deflate) before putting them on your tart.
- (P.S! you can avoid all of these steps if you have a kitchen torch, or want to just roast some marshmallows on a fire or stove to place on top of this tart!!
For the meringue (if using)
- Pour aquafaba into a bowl of a hand or stand mixer with the cream of tartar
- Whip on medium/low for 2 minutes until it gets bubbly and foamy. Increase to medium/high, and whip for 2 more minutes or until it gets pale with no large bubbles remaining.
- Add a small amount of sugar, and whip on high. Keep adding sugar and whipping until it becomes meringue and reaches stiff peaks.
- Add to piping bag with round or (large) french star tip and pipe on top of tart.
Decoration
- Once tart is cooled, hardened, and has marshmallows or meringue on top, you can sift cocoa powder or grate chocolate on top, and decorate however else you want! Enjoy!!
