What Is A S’mores Tart?

This ultimate s’mores tart is the best thing you will ever have! Just like all s’mores, this tart has 3 delicious layers: graham cracker crust, chocolate filling and topped with meringue. All you’ll have to make is a buttery, graham cracker crust, a rich and fudgy chocolate filling and a fluffy toasted marshmallow meringue that is swirled on top. This s’mores tart tastes like s’mores, but s 100x times better.

Ingredients For S’mores Tart

This s’mores tart may seem like it contains a ton of ingredients and is very difficult to make, however it’s actually very easy and only requires a few ingredients. Here’s everything you’ll need:

• Butter

• Graham Crackers Crumbs

• Salt

• Granulated Sugar

• Semisweet Chocolate

• Eggs

Can I Substitute The Meringue?

For sure! You can completely substitute the meringue with marshmallows put right on top. Just like the meringue topping, you can use a blow torch to melt the marshmallows and get them all gooey and have that campfire smell and flavor. If you don’t have a blowtorch, you can also place the tart in the oven under the broiler for a minute, keeping an eye on it so it doesn’t burn.

How To Store S’mores Tart?

Even thought this s’mores tart isn’t going to last too long, the best way to store it is to keep in the fridge for up to 7 days. The meringue topping does get a little dry with time, so I recommended covering it with tinfoil so nothing dries out. Another great idea, is to top it with the meringue and torching it right before serving, but either way it will still taste delicious.

What’s The difference Between a Tart and A Pie?

We have all probably wondered what’s the difference between a tart and a pie, well while they seem very similar, there’s actually a pretty good difference. They are both baked desserts, made with a crust and filled with any delicious goodness, however pies and tarts differ with the dishes there made with.

While pies are covered from the top, tarts have a completely opened top. Another difference is the crust, tarts only have a bottom crust and it tends to have a much thicker and firm crust than a pie witch has a very flaky and light crust.

Serving Size:

• Around 8 slices

Ingredients

The Graham Cracker Crust

• 2/3 cup butter, melted

• 2 cup graham crackers

• 1/4 tsp salt

The Chocolate Tart

• 7 ounce semisweet chocolate

• 1/2 cup butter

• 4 eggs

• 1/3 cup granulated sugar

• 1/2 tsp salt

The Meringue Topping

• 4 egg whites

• 1/2 cup granulated sugar

• 1/4 tsp salt

Instructions

Step 1

• Preheat oven to 325°F. Grease the sides of 10-inch tart pan with butter or cooking spray and line the bottom with parchment paper. Set aside.

Step 2

• For the graham cracker crust, in a medium bowl, combine graham crackers crumbs, melted butter and salt. Mix together until the mixture starts to come together and look like wet sand. Transfer the crust into the prepared pan and use fingers or a cup with a flat bottom (like a measuring cup) to press the crust into an even layer along the bottom and sides of the pan.

Step 3

• Next, for the chocolate filing, in a saucepan over low heat, add the chocolate and butter. Mix in one direction (this prevents the mixture from splitting). Mix until fully melted and smooth. Remove from heat

Step 4

• In a stand mixer fitted with the whisk attachment, beat eggs, sugar and salt on medium-high speed until light and fluffy in color (about 3 to 4 minutes).

Step 5

• Gently fold 1/2 of the egg mixture into the chocolate until combined. Fold the remaining egg mixture.

Step 6

• Pour the chocolate filling into the prepared graham cracker crust and use a spatula to spread the filling all the way to the edges. Bake for about 25 to 30 minutes, until the filling has puffed up and has just started to crack. Allow tart to cool for at least an hour before placing in the fridge to set.

Step 7

• For the meringue topping, in a stand mixer fitted with a whisk attachment, beat egg whites on medium-high speed until frothy. Slowly start adding the granulated sugar, beating until the meringue is fluffy and can hold stiff peeks (about 5 minutes).

Step 8

• Spread meringue over chilled tart and use a spoon or silicone spatula to make big swirls. Use a blow torch to toast the meringue. If you don’t have a blowtorch, you can also place the tart in the oven under the broiler for a minute, keeping an eye on it so it doesn’t burn. Enjoy!