S’mores Tart
S’mores Tart
Servings Prep Time
8servings 1hour
Passive Time
1 1/2hour
Servings Prep Time
8servings 1hour
Passive Time
1 1/2hour
Ingredients
Chocolate Mousse
Marshmallow Meringue
Instructions
Crust
  1. Spray bottom of 9″ springform pan with cooking spray and cover with parchment paper circle or spray 9″ pie pan. Preheat oven to 375 degrees.
  2. Crush graham crackers into crumbs in a food processor. If you do not have a processor, place crackers in a plastic bag and crush with a rolling pin or mallet.
  3. Melt butter and add to graham cracker crumbs. Mix well.
  4. Add cinnamon to cracker mix and mix well.
  5. Firmly press cracker mix onto the bottom of the springform pan or pie plate, pressing up 1/2-1″ up the sides.
  6. Bake in a 375 degree oven for 5 minutes. Remove and allow to cool completely.
Chocolate Mousse
  1. In a bowl, whisk egg yolks, sugar, and salt until pale. This will take a couple of minutes of vigorous whisking. Set aside.
  2. Chop chocolate finely. The smaller you chop the pieces, the easier it will melt. Place into a bowl and set aside.
  3. In a saucepan, heat 3/4 Cup of the heavy cream until hot, but not boiling.
  4. While whisking egg yolk mixture continuously, very slowly add hot cream. When completely incorporated, put back into the saucepan.
  5. On medium-low heat, stir cream mix continuously until it reaches 160 degrees on an instant read thermometer.
  6. Pour cream mix through a fine mesh colander onto the chocolate. Do not scrape saucepan or push any bits through.
  7. Do not stir. Let chocolate and cream mix sit for five minutes to allow chocolate to completely melt.
  8. After five minutes, stir until well combined. Add vanilla and mix well.
  9. Whip remaining heavy cream until it just reaches stiff peak stage. Fold one large spoonful into chocolate cream mix. Once that is mixed, fold in the remaining whip cream to the mix. Fold until well incorporated. Refrigerate for at least one hour to set.
  10. After mousse has set, spoon mousse into cooled crust. Cover well with plastic wrap and refrigerate while making meringue. If making ahead of time, wrap securely and refrigerate until day of serving.
Marshmallow Meringue
  1. Whip egg whites to stiff peaks.
  2. Measure out marshmallow fluff into a bowl. Fold in one large spoonful of whipped egg whites. The mix will be very sticky at first.
  3. Continue folding in large spoonfuls of egg whites until completely incorporated.
  4. Top chocolate mousse with marshmallow meringue with either a piping bag or spoon creating peaks to toast.
  5. To toast marshmallow meringue: With a kitchen torch, apply just enough heat to brown peaks. The meringue will swell as it is heated. Be careful to avoid applying heat to the chocolate mousse. After browning meringue, refrigerate until serving.
  6. If you do not have a kitchen torch, I recommend you make the tart in an oven safe ceramic pie pan to protect the mousse. Turn your broiler on low, and place dish in broiler, just long enough to toast tops of peaks, turning as needed to evenly brown top. After browning meringue, refrigerate until serving.
Recipe Notes

The crust and mousse can be made 2-3 days in advance, wrapped well and refrigerated until the day needed. If making in advance, refrigerate egg whites in an airtight container until needed.

This S’mores Tart recipe is gluten free and vegetarian.

Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
Copyright © 2018, JHMJLL, Inc. Photographs, images and logos, Copyright © 2018, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Blu , Illinois, 60044