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.