S'Mores Tart with Almond Crust

Recipe courtesy of Daniel Haag of the flats bistro

Yields 2 small tarts

Photo by Rusty Swan

3/4 cup almond meal
3 Tbs coconut flour
1 egg white
1/4 cup melted butter

Combine all ingredients in a medium bowl. Mix together with spatula. Divide evenly between two tart tins, coated with nonstick spray, and shape like you would a pie crust. Let cool completely.

1/4 cup heavy cream
4 oz dark chocolate chips

Heat cream to a simmer over medium heat. Pour over chocolate chips, stir until melted. Pour over cooled tart crusts and refrigerate until set, about 2-3 hours.

3 egg whites, at room temperature
2 cups light corn syrup
1/2 tsp salt
2 cups powdered sugar
1 Tbs vanilla
1/4 cup toasted coconut flakes (optional)

In a stand mixer, whisk egg whites, corn syrup and salt on high speed until mixture has thickened and doubled in volume. Reduce speed to low. Add powdered sugar until well blended. Add vanilla and mix for another 2-3 minutes. Mix in coconut flakes, if preferred.

To assemble: Cover the tart with the marshmallow fluff. Using a small kitchen torch lightly toast the marshmallow until golden brown. Serve immediately.