Chocolate S'Mores Tart with Toasted Marshmallow

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Elevated tart version of classic s'mores with a shortcrust pastry crust, rich chocolate ganache filling, and a toasted meringue topping.

Prep Time1

Cook Time38

Dough Chilling Time2

Total Time3 38

Course: Dessert

Cuisine: American, French

Servings: 9-inch (22cm) tart

Line a 9-inch (22 cm) tart ring or a fluted tart pan with removable bottom with shortcrust pastry dough. Fully blind bake the crust according to directions in the pastry recipe. Let the tart shell cool completely.
1 Sweet Tart Pastry - Pâte Sucrée

Place chopped chocolate in a medium mixing bowl.
300 grams 65-70% dark chocolate
Whisk together heavy cream, espresso powder, water and vanilla in a medium saucepan. Bring to a simmer on medium heat.
300 grams heavy cream , 2 tsp instant espresso powder, 1 tsp water, 1.5 tsp vanilla bean paste or vanilla extract
Pour the warm cream mixture over the chopped chocolate and stir with a spatula until the chocolate has completely melted. Stir in the softened butter until you have a smooth glossy liquid ganache.
45 grams unsalted European style butter (83% butterfat)
If the chocolate doesn't completely melt, warm slightly and stir again.

Place the empty tart shell on a serving plate. Pour the warm ganache directly into the tart shell, filling almost to the edge of the crust. Place in the fridge for about 30-40 minutes until the chocolate has set. Remove from the fridge and keep at room temp for adding the meringue.

Place a medium saucepan filled with 1-inch of water on medium heat.
In the metal bowl of a stand mixer, combine the eggs whites and granulated sugar. Immediately whisk by hand to create a foamy liquid.
250 grams granulated sugar, 130 grams egg whites
Set the mixing bowl on top of the saucepan to create a double broiler.
Whisk the egg whites and sugar continuously until the temperature on an instant thermometer reads 160°F (72°C). Carefully dip your finger into the hot sugar and rub the mixture between your fingertips. If you don't feel any grains of sugar, the mixture is ready. (about 6-8 minutes)
Remove the mixing bowl from the heat and wipe the bottom of the bowl dry with a towel. Place the bowl on the mixing stand fitted with the whisk attachment and begin whipping on high speed.
Continue to whip until a thick, glossy and marshmallow like meringue with stiff peaks is formed. Stiff peaks means the meringue will hold its shape and not sing back over on itself. Lift the whisk from the bowl and if the meringue is thick and creates a "peak" or point without slumping it's good to go. The bowl should be cool or at least room temperature to the touch. (about 8-10 minutes)

Dollup the meringue on top of the set chocolate filling. I use a spoon to create whips with the meringue.
Carefully toast the meringue with a kitchen torch on a low setting. Keep the torch moving to prevent over browning the meringue.
Slice and serve at room temperature.

Ingredients Used:
- Chocolate: Valrhona 64% cacao Manjari chocolate and Lindt 70% dark chocolate
Storage: Place the tart in an airtight container and refrigerate for up to 3 days.
Serve at Room Temp: For a soft creamy chocolate filling, serve the tart at room temperature. After storing in the fridge, let it sit on the counter for about 30 minutes before slicing.