S’mores tart from Jax Fish House

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KANSAS CITY, Mo. -- If you're looking for a fun and summer-themed dessert that will leave your taste buds saying, "wow!" then you're going to love the s'mores tart from Jax Fish House. Executive Pastry Chef Kelly Conwell says the dessert is great for all occasions throughout the year.


Chocolate ganache

Yield: 25
2 # dark 72% chocolate
2 ½ c milk
250 g sugar
4 egg yolks
1 # 8 oz butter
2t salt

1. Place milk, sugar and butter in pot and heat until butter is melted on low heat
2. Pour over chocolate , whisk all to combine, strain through chinios
3. Pour over graham crust to almost top of ring mold and place in cooler
4. When chilled cut torte into 4 wedges, place on lined sheet tray for service

Brown sugar & graham cracker crust

2 c crushed graham cracker crumbs
¼ -c brown sugar
8 oz melted butter
1 T salt

1. Mix with graham crackers, brown sugar, salt and butter
2. Push ¼ c graham into ramekins and pour chocolate into molds

Smoked pecan dust

3 c toasted pecans
2 egg whites
1/3 c brown sugar
1 t salt
1 c wood chips

1. Soak wood in water for 15 min, place in aluminum lined hotel pan, place perforated pan on top with pecans in it. Cover with aluminum foil and place on grill/burner for 20-30 min, stir every 10 min as to not burn nuts
2. Toss smoked pecans with egg whites, brown sugar & salt
3. Line ½ sheet tray with parchment paper and place pecans on tray, bake at 325 for 15 min stirring every 5 min to get all nuts toasted

Marshmallow fluff

3 c sugar
8 egg whites
3/4 c corn syrup
1 t salt

1. Place sugar,salt & corn syrup in pot and add enough water to make wet sand, cook on heat until reaches 240 on candy thermometer
2. Meanwhile whip egg whites to stiff peaks in kitchen aide
3. Slowly add in hot syrup and then whisk for 5-7 min until shiny and stiff
4. Place in qt containers for service

Butterscotch sauce

2 ½ c brown sugar
½ c corn syrup
8 oz butter
12 oz cream
2 t vanilla
4 T butterscotch liquor

1. Place all ingredients (except liquor) in a pot, stirring occasionally bring to a boil
2. Turn down heat to medium /low and let simmer for 5 min
3. Add in butterscotch liquor, strain and chill

Praline lace

Yield: 100
6 T melted butter
½ c sugar
2 T cream
½ t salt
½ c minced pecans- almost to a powder, smoked pecans
2 T flour

1. Mix all ingredients together
2. Take dough and roll into dime size balls
3. Bake at 325 for 7 minutes

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