No-Bake Chocolate S'mores Tart
This Chocolate S'mores Tart features a buttery graham crust filled with smooth chocolate and finished with toasty marshmallow on top. It’s all the flavors of a classic s’more, just dressed up as a tart.
Equipment
- 1 Stand mixer fitted with whisk attachment
Ingredients
Graham Cracker Crust
- 1½ cups (180 g) crushed graham crackers about 12 sheets
- 2 tablespoon granulated sugar
- 6 tablespoon (84 g) unsalted butter melted
Chocolate Ganache
- 12 oz (340 g) Chopped Chocolate I use a combination of milk and dark
- 1 cup (228 g) Heavy Whipping cream
- 4 tablespoon (56 g) unsalted butter
- pinch of salt
Meringue
- 4 large egg whites
- ¼ teaspoon cream of tartar
- 1 cup (200 g) granulated sugar
- ¼ cup water
Instructions
Graham Cracker Crust
- Preheat oven to 350℉ and Prepare a 9 inch tart pan (with a removable bottom), and grease with melted butter, then set aside.
- In a food processor, pulse graham crackers until completely crushed. Add sugar and melted butter and mix.1½ cups (180 g) crushed graham crackers, 6 tbsp (84 g) unsalted butter, 2 tbsp granulated sugar
- Pour crushed graham crackers into tart pan and press the crumbs into the bottom of the pan and and up the sides. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom and sides. Don't press too hard. Just until it's compact.
- Bake for 8-10 minutes, then remove and let cool. If you don't want to bake, you can pop it in the freezer for 10-15 minutes.
Chocolate Ganache
- Chop chocolate well and place into a heatproof bowl.12 oz (340 g) Chopped Chocolate
- In a medium pot over low heat, add the heavy cream, butter, and pinch of salt, and let it come to just about a simmer (not a boil). Pour the hot cream over the chocolate and let the chocolate submerge in the cream for a few minutes, then start stirring until it mixes together and incorporates into a smooth ganache.1 cup (228 g) Heavy Whipping cream, 4 tbsp (56 g) unsalted butter
- Pour the ganache into the tart pan and smooth it out. Then place it into the refrigerator to chill for a few hours to set.
Meringue
- Prep: Make sure your stand mixer bowl and whisk attachment are completely grease free. To do this, take some vinegar and wipe down both the bowl and the whisk completely and set it aside to dry.
- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Do not whisk yet.4 large egg whites, ¼ tsp cream of tartar
- In a medium pot on medium heat, place the water and sugar in the pot and mix to combine and bring to a simmer. Do not stir once it comes to a simmer. If you need to, you can use a pastry brush dipped in water to brush the sides of the pot (right above the water line) to prevent crystallization. Cook until the mixture reaches 230℉ (check using candy or digital thermometer).1 cup (200 g) granulated sugar, ¼ cup water
- Once the sugar reaches 230℉, start whisking the egg whites on high speed.
- Once the sugar reaches 240℉, the egg whites should be very foamy and frothy and increased in volume by this time. Start drizzling the sugar syrup into the bowl of the stand mixer (avoid the middle and let it drizzle into the side, otherwise the whisk will splatter the hot syrup everywhere). Whisk until the meringue forms stiff peaks (about 5-7 minutes or so) and the mixture is no longer hot.
Assembly
- Top the tart with the meringue. You can even pipe the meringue on top if you like. Torch the meringue using a kitchen torch. Slice and enjoy.
Nutrition
Calories: 334kcalCarbohydrates: 31gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 36mgSodium: 78mgPotassium: 203mgFiber: 3gSugar: 22gVitamin A: 446IUVitamin C: 0.1mgCalcium: 35mgIron: 3mg
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