This isn't going to be pretty but...

I want s'more.
S'more please.
But really, like, give me s'more of this messy tart.

You ever have one of those days where nothing seems to go the way you want it to? You accidentally press snooze on your alarm and wake up 20 min later than planned. You finally get out of bed and look in the mirror and that tiny red speck on your face from last night has turned into a noticeably large blemish and then you force yourself to run to the gym and the bike you get on is temporarily out of order so you're forced to get on the treadmill and sweat your brains out while listening to Katy Perry until one of those sweaty guys gets off a cycling machine and then the sanitizer dispenser is out of cloths so you have to use your personal towel to wipe up that last guys drips. SO gross. Ew. This is probably the worst thing I could talk about on a baking blog... but sometimes we just have one of these days. How do you fix it?

Crank up that Katy Perry.

And This.

This bad boy right here.

It's not the prettiest thing in the world but s'mores were never really that pretty were they? Besides you've (slash *I've*) got a huge zit on your face so who are you to judge?! My memories of s'mores involve sticky marshmallows, dirty flip flops, and family around the campfire in the middle of summer. It may not be "pretty" but it sure as heck brings back some good memories.

It's been a few years since I went camping... Brooklyn doesn't offer up too many opportunities for pitching a tent and swatting away mosquitoes but my recollections of California summers all include warm nights in nature; chocolate, grahams, and marshmallows always included. As a kid, camping meant spending time with my awesome (and plentiful) cousins, playing in the water, and snuggling up in a sleeping bag at the end of the day while my sweatshirt clung on to the scent of must and smoke. If only there was a way to bottle that up and sell it; you'd make millions. That feeling... that's what I want at the end of a not-the-most-pleasant day.

Hopefully this memory filled tart can bring you a little of that comfort.

Almond Graham Crust

8 graham crackers
2 tablespoon sugar
1/4 sliced almonds
1/3 cup unsalted butter, melted

Preheat oven to 375°.

Combine graham crackers, sugar, and almonds in food processor. Grind until grahams and almonds are mostly uniform. It's okay if you've got a few chunks in there but you want a somewhat consistent tart crust. Add in melted butter and grind.

Spray tart pan with Pam until coated. Put your tart pan on top of a cool baking sheet. You want this tart to pop out when finished, not before. Push in graham and almond mixture pressing down with the bottom of a measuring cup until firmly packed. Bake in oven for 12 minutes or until lightly browned. Set aside to cool.

Chocolate Filling

1 cup heavy cream
1/2 cup milk (I used 2%)
9 oz high quality chocolate, chopped
1/4 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup mini marshmallows

Preheat oven to 350°.

In a saucepan, combine heavy cream and milk. Heat until simmering and then remove from heat. Whisk in chopped chocolate until smooth and silky.

Whisk in sugar and salt. Set aside to cool for a few minutes before adding in eggs. I waited for four because I am impatient.

Pour your chocolatey yumminess into your cooled graham crust. Keep the baking sheet under your tart pan unless you want a really big mess. Put the baking sheet in the oven and bake for 16 min. Remove tart on the baking sheet and sprinkle your mini marshmallows along the border. Crank your oven up to broil and place the tart back in the oven for 2 min. Not longer! The marshmallows will ooze everywhere. If you want a pretty dessert, skip this step.

Let tart cool for 30 min before popping out of your tart dish. Serve warm or cool or with ice cream. Yum.

(For prettier results buy yourself a blow torch, toast your mini marshmallows separately and then sprinkle on top of your fully baked chocolate tart. Personally... I am cheap and impatient and I didn't want to do that.)