S’mores Tart Recipe

Chef notes

Such a classy way to approach a fun dessert! S’mores are a treat that we don’t usually get to enjoy in the winter, but this tart is delicious for both children and adults. For some extra wow factor, grab a quart of vanilla ice cream at the store, crumble in some graham cracker crumbs, and serve on the side with a sprinkle of sea salt.

Technique tip: Use this as an opportunity to buy a small butane torch! Toasting the meringue is the most fun part of this entire project, so why not spoil yourself with a small torch that can be reused for crème brulee or French onion soup? Place your tart on a beautiful cake stand and torch the meringue at the dinner table to bring some flare to your evening.

Preparation

For the graham cracker tart dough:

1.

Cream together the butter and sugar in a stand mixer with a paddle attachment on low speed until homogenous. Once homogenous, turn up to medium speed, and cream for 3 minutes.

2.

Add the egg to the butter and sugar, mixing on low until combined.

3.

Add remaining dry ingredients, mixing on low speed until everything is combined.

4.

Wrap the dough in plastic wrap, and place in the fridge, allowing to chill for at least 30 minutes.

5.

Lightly flour your counter, rolling your chilled dough to about a quarter inch thick. Cut the edges so the dough is flush with the edge of the tart pan, dock the bottom with a fork, and stick into the freezer to chill for another 30 minutes.

6.

Preheat your oven to 350 F while your dough is chilling.

7.

Place the tart shell in the oven, baking for 8 minutes.

8.

Remove from the oven, press down the center of the tart if it rose up any while baking.

For the dark chocolate custard:

1.

Place over a double boiler, allowing the chocolate to slowly melt. In a pot, allow the heavy cream to come to a boil.

2.

Pour the heavy cream over the melted chocolate, using a rubber spatula to stir until emulsified.

3.

Add the eggs, vanilla, and salt, whisking until combined. The mixture will be shiny and thick.

4.

Pour the chocolate custard into the tart shell, baking for another 10 minutes. The custard may rise up some while baking, which is fine. After 8 minutes, give the tart a light shake, the custard should be jiggly but set. Remove from oven and set on a rack to completely cool. Once cool, remove tart from its baking pan, and place on a cake stand.

For the Swiss meringue:

1.

Place a small pot of water on the stove for your meringue. In your stand mixing bowl, combine the egg whites and sugar.

2.

Using a candy thermometer, cook the egg whites to 160 F, whisking the egg and sugar mixture over the double to help dissolve the sugar, coagulate the egg whites, and cook the egg whites so they are safe to eat.

3.

Once them temperature reaches 160 F, place on the stand mixer and using the whisk attachment, whip on high speed until the outside of the bowl is cool to the touch.

4.

Once the bowl is cool, add the salt and vanilla paste, whipping until combined.

5.

Use a spatula to spread all of the meringue over the cooled tart, then use a small blow torch to toast the meringue.