Soft Baked Nutella S’more Tarts

When I was a young freshling (is that a thing? Is it appropriate?) just beginning a stint in the corporate world, I was eager to please and even more eager to claim a spot as the cool, young ad agency wunderkind. At the time, social media was just emerging on the scene as a “thing.” Facebook had been conceived during my semester of college, so I was adept at its offerings. Twitter, though, was the fresh face, and we had many meetings on the horizon about how to use it and share it with clients. During one such lunch and learn, our professor was teaching us just how to tweet, but he was struggling to come up with the correct past tense conjugation of the word. “Twat,” I offered cheerily, thinking it made perfect sense. When my neighboring coworkers giggled softly, I was proud of my clever wordsmithing. So I said it again. A little louder. Then another time. Then, confidently, one more time, so I could be sure that all fellow employees gathered around the table knew what a clever one I was. Many laughed, while a few looked a bit embarrassed for me. I shrugged them off as the minority who could not appreciate genius at its finest.

The next day, Stephen Colbert used the exact same word in the exact same reference on the Today Show. I only know because it came scrolling across the US Weekly homepage (my first and only source for hard news. If it’s that important, it will get there… trust me). Curious as to how he stole my word, I clicked the link, was confused by the uproar, and promptly Googled it. Ooooooh. What I had thought was past tense of a word that was made up to begin with happened to be something much more offensive. Sort of like the season in high school when I would call my classmates “dildos,” because I refused to say bad words like “asshole,” and my darling best friend finally pulled me aside, explained what I had been labeling people, and then stayed to console me through my mortification.

So, when I came up with these little buddies, I was concerned about what to call them. “Hand pie,” seemed not only slang for something that happens in the bedroom (“Hey, honey, come upstairs and let me whip up a hand pie for you.”). So, no. “Soft pie,” seemed too pitiful. Instead, I added too many words, which resulted in the perfect title… Soft Baked Nutella S’more Tarts. I was excited to figure out how to turn a graham cracker crust into a pastry. And nothing can’t be righted with the help of a Nutella shmear and a toasty marshmallow.
Nutella Tarts
Soft Baked Nutella S’more Tarts
1 cup butter, softened
1/4 c. brown sugar
1/4. c sugar
1/4 c. honey
2 cups all purpose flour
3/4 c. graham cracker crumbs
1 tsp. salt
1/2 tsp. cinnamon.
Jumbo marshmallows, halved

Cream butter and sugars in a stand mixer (or by hand). Add honey and mix until smooth. Slowly add half of graham cracker crumbs and half of flour. Once combined add the other half along with the salt and cinnamon. Dough should be thick and almost crumbly. Combine dough in a ball and place it on lightly floured (or graham cracker crumbed) surface. Roll out loosely. Tear off small handful of dough. Roll into a ball and flatted with your hand. Add spoonful of Nutella, top with marshmallow half, then top with another flattened round of dough. Pinch sides together to prevent leakage (this, friends, is always a handy life tip). Place on baking sheet. Bake all tarts at 325 for 18-20 minutes. Marshmallows will expand, toast then burst leaving a small crater on top of pies. When cool, add Nutella in the imprint. 


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