"In testing this recipe, I tried two kind of bittersweet chocolate. First, I used bittersweet chocolate chips. They made the tart taste great, but as with most chocolate chips, they contain additives that make them hold their shape."
S'mores Tart
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Prep time: 40mins
Cook time: 20mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 cup crushed graham cracker(approx. 1 sleeve of graham crackers)
- 4 teaspoons granulated sugar
- 4 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoons fleur de sel
- 4 ounce bittersweet chocolate baking bar(60% cocoa), melted
- 2 teapsoons butter, melted
- 1 teaspoo cocoa powder
- 1/4 cup hot water
- 1 teaspoon vanilla
- 1/8 teaspoons kosher salt
- 3/4 cup heavy cream
- 3 large egg whites
- 125 gram granulated sugar
- 28 gram water
- 3 1/2 ounce marshmallow fluff (half of a 7 oz container)
Method
Step 1
Preheat oven to 325 degrees. Combine graham cracker crust ingredients in a medium bowl and stir until combined. Pour mixture into the tart pan and press along sides and bottom until firmly compacted. You don’t want it to be loose, or the crust will fall apart.
Step 2
Bake tart crust in the oven for 10-12 minutes. Let cool while preparing the other dessert components.
Step 3
In a large, heavy bottom sauce pan, heat the sugar on medium-low to medium heat. Do not stir too often, but instead let the sugar begin to melt. Once it begins to melt, stir occasionally.
Step 4
To prevent any sugar crystals from staying on the side of the pan, dip a pastry brush in water and wash down the sides of the pan where any sugar crystals are hanging on. If any of the sugar crystals make it into the caramel after the caramel is made, then it can cause the caramel to become grainy and unpleasant!
Step 5
Stir caramel more often as it melts, and add the butter once the caramel is the color of a brown paper bag. The darker the caramel color, the richer the flavor, so you can decide just how light or intense you want the flavor to be by the color of the caramel.
Step 6
Next, add the salt and the heavy cream, whisking rapidly as the cream goes into the caramel. Strain the caramel just in case there are any seized caramel bits that won’t melt down. Place in the fridge to cool for 15-20 minutes.
Step 7
Melt butter and chocolate in microwave at 30 second intervals until completely melted, stirring in between every time to make sure no hot spots are forming. Set aside. Mix the cocoa powder, vanilla, salt, and hot water in a small bowl until cocoa dissolves, then pour it into the chocolate and butter mixture. Stir until mixed well. Next, whip heavy cream until very soft peaks form. If the cream mixes beyond soft peaks, the mousse will be much stiffer and less creamy.
Step 8
Stir 1/3 of the whipped cream into the chocolate mixture to lighten the chocolate. Then pour the remaining whipped cream into the chocolate and gently fold until combined.
Step 9
Remove caramel from fridge and pour a thin layer into the bottom of the cooled tart. The amount of caramel is a matter of preference. You can easily use all of the caramel if desired.
Step 10
Next, pour the chocolate mousse into the tart and spread evenly. Place the tart uncovered in the fridge while you prepare the Italian meringue.
Step 11
Measure out eggs and pour them into a stand mixer fitted with a whisk attachment. Add the sugar and water to a medium pot and turn the heat to medium. Don’t turn the heat up to high, as this can cause the temperature to rise too rapidly and go above the correct temperature.
Step 12
Turn the mixer onto speed 5 or 6 on a 10 speed mixer and let the mixer run while the sugar syrup is cooking. Check the whites every minute or so until it reaches stiff peaks. Turn the mixer on high for a minute or two if the whites aren’t at stiff peaks by the time the sugar syrup reaches temperature.
Step 13
When the sugar syrup reaches 240 degrees, remove sugar from the heat. Turn the mixer to speed 5 and slowly pour the hot syrup into the whipping egg whites. For the best results, pour the syrup into the mixer between the edge of the bowl and the moving whisk. It can be a bit tricky, so pour slowly to keep it from splattering all over the bowl and your face!
Step 14
Mix on medium high speed until the bottom of the bowl is cool to the touch and the meringue forms stiff peaks or almost stiff peaks. Either will do! Add the marshmallow fluff and mix for a minute longer.
Step 15
Remove the tart from the fridge, pile the meringue on top and billow it as desired with an offset spatula. Use a kitchen torch to caramelize the marshmallow meringue, and don’t be afraid to singe a few spots so it’s like a real s’more! Cut into slices and enjoy. Refrigerate the s’mores tart for up to a week.