BLOG

Cooking with Sun King: Cowbell S’more Tart


Tuesday, January 21, 2014


Chef D (Dustin Boyer) is back at it in 2014 concocting different scrumptious eats that incorporate cooking with Sun King beers.  This month's Cooking with Sun King is all about the best course during dinner, dessert!  Recently canned Cowbell Milk Porter was used in this month's melt in your mouth Cowbell S'more Tart.  Just like your campfire favorite but even better!


Cowbell S’more Tart


Crust

1.5 sticks butter melted

1 cup finely ground pretzel crumbs

1 ½ cups finely ground graham cracker crumbs

Pinch of salt

Mix butter, pretzel crumbs, graham cracker crumbs & salt until well incorporated.  Press into a 9 inch tart pan or pie plate.  Blind bake the crust @ 325 degrees for 20 minutes.   Set aside to cool.



Chocolate Ganache

4 ounces semi sweet chocolate

4 ounces bitter sweet chocolate

4 ounces milk chocolate

¾ cup Cowbell Milk Porter

½ cup heavy cream

2 TBSP dry milk

1 TSP vanilla extract

1 TBSP butter

Pinch of salt

Combine everything in a double boiler.  Stir until chocolate is melted.  Set aside to cool. 



Marshmallow Topping

16 ounces marshmallows

¼ cup Cowbell Milk Porter

Combine marshmallows and Cowbell in a sauce pot.  Stir over medium heat until the marshmallow mixture is pourable. 

Once the crust has cooled, pour the cooled chocolate ganache into the crust.  Top with marshmallow topping.  Brown the top under the broiler in your over. 

The ganache will set up and become firmer the cooler it gets.   


  
|
Comments
Post has no comments.
Post a Comment




Captcha Image