Toasted S’mores Tart
If summer had one dessert I feel like it might be s’mores. It’s the ultimate camping/summer camp/backyard bbq kind of treat. Now, if I’m being honest, I’m not a big s’mores person… BUT this toasted s’mores tart is something else! The tart has a crunchy and buttery crust paired with the smoothest chocolate filling and topped with heaps of marshmallowy meringue. The combination of sweet and salty makes my heart sing. Not only that but the filling is only 2 ingredients! Perfect for all bbq/camp/weekend treats.
Happy Tuesday! It’s been a busy week for me back in Denver. Our 3-week road trip has concluded and now I’m back to the baking life. As I hoped, we ate lots of good food and desserts. Still dreaming off those buttery lobster rolls. 😉
Since I’ve being home, I’m back to the grind with cookie orders. However, I have some good summer treats planned for this weekend to test and try.
I’ve been so excited to share this recipe since I made it and here we are! This is really the perfect little dessert for any kind of party or just because your chocolate cravings are talking.
I mean how do you look at those fluffy toasted swoops without wanting a big bite?! My favorite part of making this had to have been the torch. Who doesn’t want to light some things on fire?? Using those fancy little torches makes me feel like a 5 star chef with a fancy coat.
So the first layer of deliciousness is the crispy buttery crust.
This crust is super easy to make and it’s so delicioius! I would even use some extra to top my ice cream if you know what I’m saying. All you need is crushed graham crackers, melted butter, brown sugar, and a dash of cinnamon. As it bakes, the sugar and butter stick together and make the sweetest crunchy combo.
The next layer is the chocolate mousse. Now really it’s a cheater mousse because I didn’t go all out and fancy with it. All there is to it is melted chocoalte chips folded with some cool whip and you have the fluffiest and easiest mousse.
Finally, my favorite layer and the prettiest. The mound of marshmallow meringue comes together in just 10 minutes over the stove and then gets scooped on top. Each little swoop is toasted and ready to enjoy.
One of the best things about this tart is that it’s almost no bake! Now, I say almost because you still have to bake the crust, but everything else is either on the stove or in the fridge.
Traditionally, chocolate mousse would be made with eggs, butter, cream, chocolate, and sugar, but this is made with just cool whip and melted chocolate. Seems like cheating, well it is, but it’s well worth it! I was a little worried how long the mousse would take to set up at first, but only 45 minutes later it was just what I needed.
Each bite of this toasted s’mores tart is rich and fluffy. Like I said earlier, the crust is made from graham crackers, but using pretzels would also be a super yummy combo!
I don’t know about you, but sometimes in the past I’ve found that my graham cracker crusts always fall apart when I cut them. Not this one! The extra butter pulls it all together and makes it nice and crispy.
ingredients you need
- graham crackers
- brown sugar
- ground cinnamon
- semi-sweet chocolate chips
- cool whip (or some sort of pre-made frozen whip)
- cream of tartar
First and foremost this tart is incredibly rich and tasty. It’s almost a combo between a french silk pie and a s’more. Even if you’re not a big chocolate person I say give it a bite, you’ll be pleasantly surprised. First is the fluffy meringue and then the chocolate mousse melts in your mouth and then a little salty crunch at the ends really ties it all together.
My second favorite part about this toasted s’mores tart is that there’s so few ingredients. Just 2 ingredients for the chocolate base and 6 more for everything else.
Lastly, it’s definitely a show stopper. The toasty swirls will definitely make you look like a pro!
how to make the toasted s’mores tart
This tart really is easier than it looks. Just a few simple steps for each layer and it all comes together perfectly!
It all starts with the graham cracker crust. Crush the graham crackers until they’re super fine, then toss your butter, sugar, and cinnamon with it. Bake and you’re done.
While the crust bakes, whip up the mousse filling. All there is to it is melted chocolate chips and cool whip (or frozen whip of sorts but thawed). I added my chocolate chips to a bowl and melted them in the microwave in 10-15 second increments with a little added milk. After each increment, I stirred it together to check the consistency. It’s important to not over melt the chocolate because it could become hard and dry.
Add the thawed whip to the melted chocolate and fold together until you have a “mousse.” Pour the mousse into your cooled crust and chill in the fridge for 45 minutes.
Lastly, the final layer is the pillowy marshmallow meringue. Fill a small pot with water about halfway and bring to a boil. Add your egg whites, cream of tartar, and sugar to a heat proof bowl. Place this bowl on top of the pot and begin to whisk and cook for about 10 minutes until it’s more thin and glossy. This is called a double boiler.
Once it’s done, pour the mixture into a different bowl that is not so hot. Begin to beat on high with a hand or stand mixer until stiff peaks form. Depending on where you live, it could take 5-7 minutes.
It’s important to switch the bowl after boiling, otherwise the peaks will struggle to come together because the mixture is too hot.
Dollop the meringue on top and use a torch to brown the tops.
In case I haven’t said it enough, this toasted s’mores tart is well worth it! Especially when all you need is a few ingredients. It’s probably the easiest thing you’ll bake all summer.
P.S. – If you’re worried about the meringue, just top it with some marshmallow fluff, toast, and call it a day! You didn’t hear it from me. 😉
Happy baking friends!
Need more delicious s’mores and chocolate content? Check this out:
- S’mores Stuffed Chocolate Chip Cookies
- Peanut Butter S’mores Bars
- Everything Free Indulgent Chocolate Cake
Did you make this recipe? Let me know in the comments below or on Instagram @tuesday.treats or use #tuesdaytreats2016. I love seeing your creations and hearing how it went!
Toasted S’mores TartCourse: Pies and TartsCuisine: DessertDifficulty: Easy
Every bite of this toasted s’mores tart has a little sweet and salty action. Creamy, crunchy, and fluffy! It’s the perfect summer treat and comes together super easy!
- Graham Cracker Crust
1 1/2 cups graham crackers, crushed
1/4 cup brown sugar, packed
1/2 cup butter, melted (1 stick)
1 1/2 tsp ground cinnamon
- Chocolate Mousse Filling
12 oz semi-sweet chocolate chips
8 oz frozen whip, thawed (I used cool whip)
2-3 tsp milk
- Marshmallow Meringue Topping
8 egg whites
1 3/4 cups sugar
1/4 tsp cream of tartar
1 tsp vanilla extract
- Graham Cracker Crust
- Pre-heat your oven to 350 F. Add your graham crackers, brown sugar, and cinnamon to a food processor. Pulse until finely crushed. Next, drizzle in your melted butter and continue to pulse until large crumbs start to form.
- Press the crust evenly into a 9″ tart pan. (I like to use a measuring cup to pack it into the sides and make it smooth.) Place the tart pan on a larger cookie sheet. This will make it easier for moving back and forth without popping the bottom out. Bake for 10 minutes until just golden. Once baked, remove and cool.
- Chocolate Mousse Filling
- Add your chocolate chips and a few tsp of milk to a large measuring glass. Melt in the microwave in 10-15 second increments, stirring in between. *Notes In the end it should be similar to the consistency of maple syrup.
- Add your thawed whip to the melted chocolate and fold until evenly combined.
- Pour the chocolate mousse into the cooled crust and spread it evenly. Give the pan a few taps to even it out. Set in the fridge for 35-45 minutes until just set.
- Marshmallow Meringue Topping
- Fill a small pot halfway with water. Bring to a boil. In a large heat-proof bowl, add your egg whites, sugar, vanilla extract, and cream of tartar. Place it over the boiling water and begin to whisk and cook. This is called a double boiler.
- Continue whisking for about 10 minutes until the mixture is thin and glossy.
- Remove from heat and transfer the mixture into a different large bowl. *Notes Beat on high with a stand or hand mixer for about 5-7 minutes until stiff peaks form.
- Dollop the meringue over the chilled tart and make swoops with a spoon. Use a torch to toast the top until browned or broil it for 30 seconds to 2 minutes for a similar look, but be careful not to burn it. (Hack: You can also use a lighter for this too!)
- Cut, serve, and enjoy! Store covered in the fridge up to 4 days.
- It’s important to only melt the chocolate in small increments, otherwise it could overcook and become hard and dry.
- Make sure to swap your bowl after cooking the egg whites before you beat. Otherwise, the stiff peaks will struggle to form in the hot bowl.