S’mores Tart Recipe

Chocolate S’mores Tart Recipe

Makes: 9-inch tart

Total Time: 2 hours 45 minutes



1½ cups graham cracker crumbs
8 tablespoons butter
1/3 cup sugar
pinch of salt


12 ounces semi-sweet chocolate, coarsely chopped
¼ cup unsalted butter, cut into pieces
1 ½ cups heavy cream


5 large egg whites, at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Preheat oven to 350°F.

Using a food processor or blender, grind graham crackers into crumbs. Add crumbs to a
medium bowl and mix with melted butter, sugar and a pinch of salt. Mix until well combined.

Press crumbs evenly into a 9-inch tart pan, making sure the crust is compact. Pre-bake for 10
minutes then remove from oven and allow to cool.

To make the filling, place chocolate and butter in a large bowl and set aside. In a small
saucepan over medium-low heat, heat the heavy cream while whisking constantly. Bring to a
low boil then immediately remove from heat and pour over chocolate. Stir, using a wooden
spoon, until chocolate and butter are melted and ganache is smooth.

Pour the filling evenly into the crust and place in the refrigerator to chill for at least 2 hours, or
until completely firm.

Before serving, in the top of a double boiler or a metal bowl over a saucepan of simmering
water, combine egg whites, sugar and cream of tartar. Beat on low speed for 1 minute.
Continue beating on low until a thermometer reads 160°F, about 5 minutes. Transfer to a large
bowl, add vanilla, and beat on high until glossy, stiff peaks form and the mixture is slightly
cooled, about 5 minutes.

Remove tart from the refrigerator and pipe or spread meringue topping. Toast with a kitchen
torch, if desired, until lightly browned.

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