Pumpkin S’mores Tart
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  • 8 Tbsp. unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 2 Tbsp. coconut oil, melted
  • ½ cup moscorpone cheese, at room temperature
  • 4 Tbsp. cream cheese, at room temperature
  • 1 cup pumpkin puree
  • ¾ cup sweetened, condensed milk
  • 3 Tbsp. powdered sugar
  • 2 tsp vanilla extract
  • 1 cup dark chocolate, chopped
  • ¾ cup heavy cream
  • 6 large eggs (try to get only egg whites!)
  • 1 ½ cups sugar
  • ½ tsp. cream of tartar


  1. Graham crust - In large bowl, stir together melted butter and graham cracker crumbs. Stir in coconut oil. Next, press the crust into a tort pan with a removable bottom. Put it in the fridge to chill .
  2. Pumpkin layer - Add the moscorpone and cream cheese to the bowl of your electric mixer. Beat on low speed for 30 seconds. Add the pumpkin and the condensed milk. mixing until you hove a creamy batter-looking mix­ture. Mix in the sugar and 1 tsp. vanilla until combined. Pour the pumpkin into the graham crust and spread it around evenly. Refrigerate for 30 minutes.
  3. Gonoche layer - Add the chopped chocolate to a bowl. Heat the heavy cream over low heat until bubbles appear along the edges of the saucepan. Pour the cream over the chocolate, let it sit for 1 minute, then stir until a smooth chocolate gonoche forms. Pour it over the pumpkin layer, then stick the tort in the freezer for 30 minutes. I find it easier to layer the marshmallow on top when it's super cold.
  4. Combine the egg whites, sugar, and cream of tartar in a heatproof bowl. Place over top of a double-boiler that contains simmering water, and whisk constantly for 4 minutes. Remove the bowl, and begin beating slow at first and gradually increase the speed. Beat for 7 minutes, until glossy and thick. then odd and beat in 1 tsp vanilla extract for another minute. Spread the marshmallow on the tart with the bock of a spoon. Refrigerate.

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