I made this s'mores tart on kind of a whim, thanks to some stray marshmallows and a desire to use my crème brûlée torch. This was one of those recipes that started out solid and just built on itself in a semi-ridiculous fashion, in the way that you say to yourself, "ok, I have about eleventeen delicious things in here right now, what else can I add??" I was worried I might have gone overboard, but it turned out so great! Bonus: the crust is easily made gluten-free, just swap out the AP flour for a GF option and make sure you use GF oats as well. I used a 1:1 flour mix, but I'm curious how almond flour would have worked (and tasted) as well.
Caramel-Bottomed S'mores Tart with a Maple-Oat Crust
Maple-Oat Crust
1¼ cups old-fashioned oats
¾ cup all-purpose flour
⅓ cup coconut oil, melted
¼ cup maple syrup
¾ teaspoon kosher salt
½ teaspoon cinnamon
¼ teaspoon ginger
Filling & Topping
⅓ cup thickened caramel