Homemade graham cracker crust, rich chocolate ganache, and a billowy meringue come together for the ultimate s’more tart! As easy as it is delicious!
Author:Claire of The Simple, Sweet Life
Prep Time:3 hours
Cook Time:12 minutes
Total Time:3 hours 12 minutes
For the graham cracker crust:
3/4 cup all purpose flour
3 tbsp. whole-wheat flour
1/4 tsp. ground cinnamon
3 oz salted butter, at room temp.
1/4 cup brown sugar
1 tbsp. honey
For the chocolate ganache filling:
8 oz dark chocolate
3/4 cup heavy cream
For the meringue toppings:
3 egg whites
3/4 cup granulated sugar
1 tsp. vanilla extract
Beat the butter for the graham cracker crust until smooth. Add the brown sugar and honey, and continue beating until smooth.
Add the remaining ingredients for the crust and beat until it pulls away from the sides and clumps into a single ball.
Wrap in plastic wrap and allow to chill for at least 30 minutes.
Roll the dough out on a piece of parchment paper until it’s slightly larger than your 14″ x 5″ pan.
Gently flip the dough into the pan (a second person would be helpful here) and press it into the bottom and sides. Trim away any excess.
Generously prick the bottom, and bake at 350F with pie weights for 10-12 minutes, or until golden brown.
To make the ganache, heat the cream until almost boiling.
Chop the chocolate into fine pieces and pour the hot cream over it. Allow to sit for a couple of minutes to allow the chocolate to soften.
Gently stir the ganache until completely smooth.
Pour the ganache into the cooled tart shell and spread evenly.
Wrap with plastic wrap pressed down onto the surface of the ganache, and refrigerate for at least 2 hours.
To make the meringue topping, whisk together your egg whites and granulated sugar in the bowl of a stand mixer placed over a pot of boiling water (a double boiler).
Heat the mixture until the sugar has dissolved and the mixture is hot to the touch.
Move the bowl to your stand mixer, add the vanilla, and whisk on high (using the whisk attachment) until billowy, and the meringue holds a stiff peak.
Remove the tart from the refrigerator, and spread the meringue evenly across the top. Toast with a chef’s torch and serve immediately.
Looking to work ahead? The the graham cracker dough can be made 2 days in advance and a baked shell filled with ganache can last up to a week. Both should be refrigerated.
Graham cracker dough is too dry: Sometimes this dough winds up a little dry. If that happens to you, you can easily fix this by dampening your hands with water and knead that little bit of moisture into the dough. The dough has reached the right consistency when it forms one cohesive ball without being sticky.
Easily transfer the dough: The secret to easily transferring the graham cracker crust to the pan is to roll it out on a piece of parchment. Pick up the parchment paper and gently turn it out over the pan.
Baking an empty tart or pie shell: Whenever you’re baking an empty pie or shell tart, be sure to use a pie weight of some sort. This will keep the dough from rising, pulling way from the pan and/or forming air pockets. Pie weights are available to purchase or you can make your own by placing parchment paper on your crust and covering it with uncooked rice or dry beans.
Meringue won’t whip up: Sometimes, no matter what you do, your meringue won’t whip up to stiff, billowy peaks. The most common culprit: Grease. Any bit of grease in your mixing bowl, no matter how miniscule, can keep your meringue from reaching stiff peaks. To avoid this, make sure to give your mixing bowl a fresh clean before making the meringue.
Browning the meringue without a torch: If you don’t have a culinary torch on hand, you can brown your meringue in the oven under the broiler. Just be sure to keep an eye on it so it doesn’t burn.
Graham cracker crust recipe adapted from Miette (2011), pg. 150
Serving Size:1 slice
Keywords: smores recipe, how to make smores, smores dessert