A totally indulgent homemade s’mores tart that combines all the classic elements of campfire s’mores: a cinnamon-spiced graham cracker crust and a gooey chocolate ganache filling, topped with big swirls of toasted marshmallow meringue. You won’t be able to resist this delicious and amazingly beautiful treat! Lets get started.
FOR THE GRAHAM CRACKER CRUST:
1–1/2 cups graham cracker crumbs
1/4 cup (packed) light brown sugar
1 tsp ground cinnamon
1/4 tsp kosher salt
6 Tbsp unsalted butter, melted
FOR THE CHOCOLATE GANACHE FILLING:
1–1/4 cups heavy cream or full-fat coconut milk
340 g bittersweet chocolate (60-70% cacao), chopped
1 tsp pure vanilla extract
FOR THE MARSHMALLOW MERINGUE:
for the marshmallow meringue:
8 large egg whites
1–3/4 cups organic cane sugar
1/2 tsp kosher salt
1/4 tsp cream of tartar
1/2 tsp pure vanilla extract
MAKE THE GRAHAM CRACKER CRUST
Preheat the oven to 180 C.
Use a food-processor to pulse together the graham crumbs, brown sugar, cinnamon, and salt. Drizzle in the melted butter and pulse a few times until well-combined.
Spoon the crumbs into a tart pan, preferably with a removable bottom. Press firmly into an even layer along the bottom and sides of the pan. Bake for 5-7 minutes, until the crust is golden and set. Remove from the oven and let cool completely on a baking rack.
MAKE THE CHOCOLATE GANACHE FILLING
Add the cream or coconut milk to a large, heavy-bottomed sauce pot over medium heat. Bring just to a simmer, then remove from the heat and stir in the chopped chocolate. Continue stirring until the chocolate is completely melted, and the ganache is smooth and shiny. Stir in the vanilla.
Pour the ganache into the cooled graham cracker crust and smooth out the top with an offset spatula. Let cool about 2 hours in the refrigerator. Keep refrigerated until ready to serve.
MAKE THE MARSHMALLOW MERINGUE:
Add 1-1/2 cups of water to a pot, and bring to a simmer over medium-low heat.
Combine the egg whites, sugar, salt, and cream of tarter in the bowl of a stand mixer and place over the water. Working constantly, stir and scrape down the sides of the bowl with a rubber spatula until the mixture is thin and foamy, and reaches 80 C. This should take about 10 minutes.
Remove from the heat and transfer the bowl to a stand up mixer fitted with the whisk attachment. Starting on low speed and working up to high speed, beat until the meringue is light and glossy with stiff peaks, about 5 minutes. Beat in the vanilla. Immediately add to the s’mores tart.
Generously spoon the marshmallow meringue over the chilled ganache, adding swirls with a flexible or offset spatula. Use a kitchen torch to (carefully) toast the marshmallow meringue. be careful to be sure it. doesn’t burn cause its the matter of seconds before its too late.
It is a true delight both for your eyes and for your stomach. Enjoy!
If you have no time time to make the entire tart, this is a quick shortcut how to make your family (kids especially) equally happy.