S’moreables® Torte 

Directions

Crumb Base

1. Preheat oven to 350°F (176°C).
2. Lightly spray six 4 inch flan pans with removable bottoms.
3. Place flan pans on a flat baking tray. Set aside.
4. Using your hands or a pastry knife, combine Kinnikinnick Graham Crumbs and hard butter. Mix just until combined.
5. Divide Crumb Base into 6 portions. Press into bottom and slightly up sides of each flan pan.
6. Bake in preheated oven for 10 minutes.
7. Remove from oven and let cool completely before filling.  
   

Mascarpone Chocolate Filling 

1. Whip whipping cream until stiff peaks. Set aside.
2. In a small pot melt dark chocolate and cream stirring continually over medium-low heat. Remove from heat and let cool slightly.
3. In a medium bowl mix mascarpone cheese until smooth.
4. Slowly pour in melted chocolate while continuing to mix.
5. Fold in whipping cream. Don’t over mix or chocolate will seize.
6. Divide filling between 6 prepared flan bases. Spread filling evenly using a piping bag or offset pallet knife.
7. Place in the refrigerator to set. 
   

Marshmallow Meringue 

1. Over a bain-marie (pot of water with a snug heat proof bowl) heat egg whites, granulated sugar and cream of tartar.
2. Stir with a whisk continually until sugar has dissolved and egg whites are warm.
3. Add vanilla extract and mix until combined.
4. Remove from heat and pour mixture into a medium bowl. Whisk mixture on high speed until medium peaks form.
5. For best results use a stand mixer with whisk attachment.
6. Place Marshmallow Meringue in a covered container and refrigerate until ready to use. 

Assembly

1. Remove filled S’moreables® Torte from flan pans and place on a serving tray.
2. Using a star tip and piping bag, pipe rosettes of Marshmallow Meringue on top of each individual S’moreables® Torte.
3. Use a kitchen torch to toast Marshmallow Meringue.
4. Decorate with a ½ Kinnikinnick S’moreables® wafer and a piece of chocolate.
5. Garnish with optional mint.