I always go to the grocery store with a list, but sometimes something will catch my eye and I’ll just stand and contemplate it. Occasionally inspiration strikes, but often I move on. Last Saturday I was at the store staring at vegan marshmallows, awaiting a culinary epiphany, when I heard someone say, “Hey, I know you!” I turned to find someone I graduated high school with, so we caught up on our lives briefly and I checked out with what was in my basket (a bunch of fruit; I have a fruit problem). It wasn’t until Monday after work when my muse moved me and I thought, S’mores tart. It was perfect timing, what with July 4th in two days, and I had graham crackers in the house for a key lime pie I was making upon request for a visiting friend. Thus, the vegan s’mores tart was born the morning of July 4, 2012.
You need a 10-inch fluted tart pan.
1 ½ C graham cracker crumbs
2 T sugar
3 T coconut oil
1 T almond milk (plain, unsweetened)
⅓ C coconut milk (full fat)
1 T coconut oil
1 T water
½ C semisweet chocolate chips/chocolate chipped into chip size
Preheat oven to 350 degrees. Put about a package and a half of graham crackers in the food processor and whir to a fine crumb. Mix with sugar and then drizzle with coconut oil, until all crumbs are wet. Then add milk and form a loose dough. Put into tart pan and form the crust. Put in the oven for about 10 minutes, or until it’s no longer glistening. Remove from oven and let cool fully.
In a small pot, bring coconut milk, oil, and water to a boil. Add to chocolate in a bowl, and cover for a few minutes. Whisk chocolate until smooth, and then pour into the cooled tart shell. Smooth with a butter or icing knife, then place in the fridge to cool fully.
Take a big handful of vegan marshmallows and toast over whatever open flame you’ve got. Spread them across the tart in whatever pattern you like. Keep cool until ready to serve.