S’mores is the best flavor combination for summer with melted marshmallows and chocolate. This camping favorite is great for the holidays, too. Enjoy it with your loved ones..!!
Recipe type: Dessert
Serves: One 14″ x 5″ Tart
For the graham cracker crust:
- 3 tbsp. whole-wheat flour
- ¼ tsp. ground cinnamon
- 3 oz salted butter, at room temp.
- ¼ cup brown sugar
- 1 tbsp. honey
For the chocolate ganache filling:
- 8 oz dark chocolate
- ¾ cup heavy cream
For the meringue toppings:
- 3 egg whites
- ¾ cup granulated sugar
- 1 tsp. vanilla extract
Steps to follow:
- In the bowl of a stand mixer, 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, up to 2 days (depending on how far in advance you make it).
- On a lightly floured surface, work the dough for the crust with your hands until malleable. Roll the dough out on a piece of plastic wrap 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 with pie weights for 10-12 minutes, or until golden brown.
- To make the ganache, heat the cream until almost boiling (this can be done in a microwave if you prefer not to mess with the stove). 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 with a spatula (a whisk creates too many air bubbles) 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, preferably overnight.
- 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). Whisking occasionally, 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. I used the back of a small spoon to create the back and forth pattern on the top, but you can really style the meringue however you like. Toast with a chef’s torch and serve immediately.
Graham cracker crust recipe adapted from Miette (2011), pg. 150