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S’more Tart

sliced smore tart

5 from 13 reviews

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!

Scale

Ingredients

For the graham cracker crust:

For the chocolate ganache filling:

For the meringue toppings:

Instructions

  1. Beat the butter for the graham cracker crust until smooth. Add the brown sugar and honey, and continue beating until smooth.
  2. Add the remaining ingredients for the crust and beat until it pulls away from the sides and clumps into a single ball.
  3. Wrap in plastic wrap and allow to chill for at least 30 minutes.
  4. Roll the dough out on a piece of parchment paper until it’s slightly larger than your 14″ x 5″ pan.
  5. 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.
  6. Generously prick the bottom, and bake at 350F with pie weights for 10-12 minutes, or until golden brown.
  7. To make the ganache, heat the cream until almost boiling.
  8. 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.
  9. Gently stir the ganache until completely smooth.
  10. Pour the ganache into the cooled tart shell and spread evenly.
  11. Wrap with plastic wrap pressed down onto the surface of the ganache, and refrigerate for at least 2 hours.
  12. 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).
  13. Heat the mixture until the sugar has dissolved and the mixture is hot to the touch.
  14. 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.
  15. Remove the tart from the refrigerator, and spread the meringue evenly across the top. Toast with a chef’s torch and serve immediately.

Notes

Graham cracker crust recipe adapted from Miette (2011), pg. 150

Nutrition

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