S'mores Tart

Ingredients

• 7 oz Graham crackers (finely crushed; about 13 sheets)
• 9 tbsp Unsalted butter (divided: 5 tbsp for crust, 4 tbsp for ganache)
• 0.75 cup Granulated sugar (2 tbsp for crust, 2/3 cup for marshmallow)
• 0.25 tsp Kosher salt (divided: pinch for ganache, pinch for marshmallow, 1/4 tsp for crust)
• 1 Large egg yolk (room temperature)
• 1.25 cup Heavy cream (3/4 cup for ganache, 1/2 cup for whipping)
• 6 oz Semi‑sweet chocolate (chopped into small pieces)
• 2 tbsp Light corn syrup
• 2.5 tsp Powdered unflavored gelatin
• 0.25 cup Cold water (for gelatin hydration)
• 3 Large egg whites (room temperature)
• 1.5 tsp Vanilla extract
• 0.5 tsp Apple cider vinegar

Instructions

1. Preheat oven

   Set oven to 350°F and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Crush graham crackers

   Place 7 oz of graham crackers in a zip‑top bag and roll with a rolling pin until fine. Shake the bag to bring larger pieces to the top, then re‑roll for uniform crumbs.

   Time: PT5M

3. Melt butter for crust

   Melt 5 tbsp unsalted butter in a saucepan over medium heat until fully liquid.

   Time: PT2M

4. Combine crust ingredients

   In a large bowl combine crushed crackers, melted butter, 2 tbsp sugar, 1/4 tsp kosher salt, and 1 large egg yolk. Mix until the mixture resembles wet sand.

   Time: PT5M

5. Press crust into pan

   Evenly distribute the crumb mixture into the tart pan, pressing up the sides with a straight‑sided measuring cup and smoothing the bottom with your palm.

   Time: PT5M

6. Bake crust

   Place the tart pan on a sheet tray and bake for 13‑18 minutes, until the edges are fragrant and lightly darker.

   Time: PT15M

   Temperature: 350°F

7. Cool crust

   Remove the crust from the oven and let it cool on a rack; it must be room temperature before filling.

   Time: PT5M

8. Warm cream for ganache

   In a saucepan heat 3/4 cup heavy cream over medium until just simmering (tiny bubbles at the edges).

   Time: PT3M

9. Make chocolate ganache

   Remove the pan from heat, add 6 oz chopped semi‑sweet chocolate, a pinch of salt, and 4 tbsp butter. Stir until the chocolate is fully melted and the mixture is glossy.

   Time: PT5M

10. Let ganache rest

    Allow the ganache to sit for about 5 minutes so it thickens slightly.

    Time: PT5M

11. Whip remaining cream

    Using the hand mixer, whip the remaining 1/2 cup heavy cream to soft peaks.

    Time: PT2M

12. Whip ganache lightly

    Briefly whisk the ganache with the hand mixer until it looks like thick chocolate pudding.

    Time: PT2M

13. Fold whipped cream into ganache

    Gently fold the whipped cream into the ganache until fully incorporated and smooth.

    Time: PT1M

14. Fill tart with ganache

    Spread the chocolate‑cream filling evenly over the cooled crust, smoothing to the edge.

    Time: PT2M

15. Set filling

    Let the tart sit at room temperature for about 15 minutes so the ganache firms.

    Time: PT15M

16. Hydrate gelatin

    Sprinkle 2 ½ tsp powdered gelatin over 1/4 cup cold water in a small bowl. Let sit 10 minutes without stirring.

    Time: PT10M

17. Prepare double boiler

    Bring a saucepan of water to a gentle simmer (no rolling boil). Place a heat‑proof bowl over the pan, ensuring the bottom does not touch the water.

    Time: PT2M

18. Melt gelatin

    Add the hydrated gelatin to the bowl and stir until completely liquid with no visible granules.

    Time: PT2M

19. Add sweeteners and flavor

    Stir in 2 tbsp light corn syrup, a pinch of salt, 2/3 cup granulated sugar, and 1/2 tsp apple cider vinegar. Mix until smooth.

    Time: PT3M

20. Cook egg‑white mixture

    Add 3 large egg whites to the bowl. Continue whisking over the simmering water until the mixture becomes opaque, thick, and the sugar is fully dissolved (about 5‑7 minutes).

    Time: PT7M

21. Add vanilla

    Remove the bowl from heat, let cool a few seconds, then stir in 1‑2 tsp vanilla extract.

    Time: PT1M

22. Whip marshmallow topping

    Using the hand mixer, beat the mixture on low then high until stiff peaks form (about 12 minutes).

    Time: PT12M

23. Spread marshmallow topping

    Spoon the marshmallow over the set ganache, smoothing to the edge of the crust.

    Time: PT2M

24. Set marshmallow

    Allow the marshmallow layer to set at room temperature for at least 30 minutes (or until the surface develops a slight sheen).

    Time: PT30M

25. Torch the topping

    Using a kitchen torch, lightly brown the marshmallow surface, moving the flame continuously to avoid burning.

    Time: PT2M

26. Slice and serve

    Release the tart from the pan, slice into 8 even pieces, wiping the knife between cuts for clean slices.

    Time: PT5M

Nutrition Facts

Calories

475

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Graham crackers: Digestive biscuits, Ginger snaps (light)
• Instead of Unsalted butter: Margarine (use unsalted)
• Instead of Granulated sugar: Coconut sugar
• Instead of Kosher salt: Sea salt
• Instead of Heavy cream: Half‑and‑half (less rich)
• Instead of Semi‑sweet chocolate: Dark chocolate (70% cacao)
• Instead of Light corn syrup: Honey, Maple syrup
• Instead of Powdered unflavored gelatin: Agar‑agar (use 1/2 amount)
• Instead of Large egg whites: Pasteurized egg whites (carton)
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Apple cider vinegar: Lemon juice

Equipment Needed

• 9‑inch fluted removable‑bottom tart pan
• Sheet tray
• Saucepan
• Rolling pin
• Hand mixer
• Mixing bowls (various sizes)
• Measuring cups and spoons
• Heat‑proof bowl for double boiler
• Spatula / rubber scraper
• Kitchen torch (optional)
• Cooling rack
• Sharp knife for slicing

Critical Steps — Do Not Skip

• Preheat oven
• Combine crust ingredients
• Press crust into pan
• Bake crust
• Make chocolate ganache
• Fill tart with ganache
• Hydrate gelatin
• Melt gelatin
• Cook egg‑white mixture
• Whip marshmallow topping
• Spread marshmallow topping
• Torch the topping

Chef Tips from the Video

• Use high‑quality semi‑sweet chocolate for a smoother ganache.
• For an extra graham‑cracker flavor, toast the crushed crumbs lightly in a dry skillet before mixing with butter.
• If you don’t have a torch, place the tart under a very hot broiler for 30‑45 seconds, watching closely.
• A light dusting of cocoa powder on the finished tart adds visual contrast and a hint of bitterness.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; keep for up to 3 days.

Freezer: Wrap the whole tart in foil and then a freezer bag; freeze up to 1 month. Thaw in refrigerator before serving.

Room temperature: Best served within 2 hours of torching; after that, keep refrigerated.

Make-Ahead Tips

• Bake the crust up to 2 days ahead; store in an airtight container.
• Ganache can be prepared a day in advance and kept refrigerated; bring to room temperature before spreading.
• Marshmallow topping can be made up to 1 hour before serving; it will set faster in a cooler room.
• The tart freezes well after the marshmallow has set; thaw overnight in the fridge.