S'mores Tart with Marshmallow Meringue
A soft cookie base with graham cracker crumbs, a luscious layer of milk chocolate, and a simple toasted marshmallow meringue topping.
Servings 8 slices
Calories 446kcal
Ingredients
For the Cookie Crust:
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup + 3 TBSP all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup + 2 tbsp crushed graham crackers
- 10 ounces milk chocolate This can be a baking bar, hersheys bar, or chocolate chips. Use whatever you like best!
Marshmallow Meringue
- 3 egg whites
- 3/4 cup granulated sugar
- 1/4 plus 1/8 tsp cream of tartar Do NOT skip this ingredient! It's crucial.
- 1/2 tsp vanilla extgract
Instructions
- Prep: Preheat oven to 350 degrees. Crush graham crackers and set aside. Spray a tart pan (see notes for alternatives) well with non stick spray.
- Make the Crust: Mix oil, egg, vanilla, and sugars in a medium bowl with an electric mixer. Add the flours, baking powder and salt and mix until you have a dough. Mix in the graham cracker crumbs last.
- Bake: Press the dough into the pan. Evenly distribute your chocolate of choice across the top of the dough layer. Bake for 8-9 minutes. Use a spoon to gently spread the melted chocolate out so it fills the crust. Let the tart cool before adding the meringue topping.
- Make the Marshmallow Meringue: Add an inch or so of water to a small/medium saucepan. Grab a heat safe bowl and make sure it won't be sitting in the water - test it by setting it on the pot, over the water, lifting off and seeing if the bottom is wet. Heat the water over medium heat, until gently steaming. In your selected bowl, add egg whites, sugar, and cream of tartar (crucial to getting the right texture). Set the bowl over the pot of water. Cook, whisking constantly until sugar is dissolved and egg whites are warm and smooth to the touch (you shouldn't be able to feel granules of sugar), about 3-4 minutes, or until a candy thermometer reaches 170° F without touching the bottom of the bowl. Remove from the heat immediately, and add the vanilla. Mix with an electric mixer on high speed for 4-6 minutes until stiff, glossy peaks form when you lift the mixer up from the meringue. (See photo above.)Toast the Meringue: Using a kitchen torch, toast the marshmallow. You can also put it under the broiler in your oven for 1-2 minutes - keep a close eye on it so it doesn't burn.
- Serve + Store: Serve immediately once meringue has been toasted. This is best the day it's made, but you can keep leftovers tightly covered in the fridge for about 3 days. You can bake the tart base with the chocolate 1-2 days ahead, and keep it well-covered at room temperature until the day you want to serve it. Make the meringue just before serving.
Notes
NOTE: To get 1.5 eggs, use one egg as normal, then crack the other one into a small bowl and beat with a fork. Use half of that amount (it's safe to eyeball this).
NOTE: I used a 14 x 4.5 Wilton tart pan for this. The recipe makes two tarts. If you don't have a tart pan, any baking dish will work. You could still get two tarts - split the crust dough in half, and use 8x8 pans. Line the pans with parchment for easy removal of the tart when you go to slice and serve it.
NOTE: The chocolate bar I used is Trader Joe's Pound Plus Milk Chocolate bar - it's one of the best Milk Chocolate bars out there! However, any chocolate bar you like will work fine.
Nutrition
Calories: 446kcal