Homemade S’mores Tart Recipe From Claire Safftiz | Dessert Person
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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Comments
What about using a Searzall attachment to "toast" the topping?
"no, no, no. No torch problem" yeeees call Harris!!
I look forward to Thursdays at 10 am with you Claire! <3
I'm drooling. BTW who gets to lick the bowls clean?
I got your book for Christmas and made this, unfortunately it did not succeed. I think I put too much salt into the filling.
I don't usually like baked fruit, so this is the Perfect tart/pie for me, I'm so excited to try this recipe
Is there any detriment to it by chilling it before you torch it? I really prefer something like this chilled.
watching you preparing this delicious tart just made me extremely hungry ????????????.
i kept going back to this recipe in the book, a little daunted by it. this video with claire talking at the same time just felt like.. i wasn't alone. that i can do it.
Hi Claire! Big fan of your content and the channel. I have celiac, would I be able to use gluten free graham crackers for the crust? Thanks!
Oh, yeah. This tart is happening ASAP.
As an Australian, I find the concept of a s'mores pie endlessly fascinating and ridiculously delicious. Thank you, Claire!
Would an Oreo crust work
At the end I immediately clicked the myer lemon bundt cake recipe w/ the crunchy crystalized crust link… Mmmm ????! How'd I miss that one? Sorry Pi-Day we are making lemon cake ????
Anything smores is a banger
Had to laugh at the "Verdict."
????????????but baby its COLD outside…
Are there any fellow dessert people here who actually don't like chocolate? I'll still watch anything that Claire makes, but it's a rather rare "defect", so I wonder if anyone here feels the same.
Thoughts about using biscoff vs graham crackers? 🙂
Claire, you need a pie serving spatula! The triangle shaped ones! I have like 4 of them from my grandma and mother-in-law. Want one? ????
I’m going to make this for our house warming party this weekend! Love both of your cook books I make something different every weekend and everyone loves it!
This is the best channel for learning the how-to and what of Desserts. Thanks.