S’mores desserts are typically a little maximalist for my taste. But over the past couple of years I’ve been lucky to spend a portion of my time in the Hudson Valley, about ninety minutes outside of New York City, where, thanks to the regular occurrence of indoor and outdoor fires, I rediscovered my childhood love of classic s’mores. It got me brainstorming ways to translate s’mores into a more refined dessert, and since nothing is more refined than a chocolate tart, that became my starting point. The filling is a basic ganache lightened with whipped cream to give it a mousselike texture (a genius technique I learned from Dorie Greenspan, who uses it for the
topping of her chocolate Lisbon Chocolate Cake). It’s set inside a thick graham cracker crust and topped with my homemade marshmallow (note that you should wait to prepare the marshmallow topping until after you’ve filled the tart)
#smores #pie #tart #clairesaffitz
Ingredients:
S’mores Tart
9 tablespoons unsalted butter (4.5 oz / 128g), divided
7 ounces (198g) graham crackers (about 13 sheets)
1 large egg yolk (0.5 oz / 15g)
2 tablespoons plus 3⁄4 cup sugar (6.2 oz / 175g)
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt, plus several pinches
6 ounces (170g) semisweet chocolate (64%-70% cacao), finely chopped
1 1⁄4 cups heavy cream (10.6 oz / 300g), chilled, divided
2 1⁄2 teaspoons unflavored gelatin powder
2⁄3 cup granulated sugar (4.7 oz / 133g) 2 tablespoons light corn syrup
3 large egg whites (3.7 oz / 105g)
1⁄8 teaspoon cream of tartar or
1⁄2 teaspoon white distilled vinegar
Generous pinch of kosher salt
1 teaspoon vanilla extract Confectioners’ sugar, for dusting
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