for the graham cracker crust:
- 1-1/2 cups graham cracker crumbs¹
- 1/4 cup (packed) light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 6 Tbsp unsalted butter,² melted
for the chocolate ganache filling:
- 1-1/4 cups heavy cream or full-fat coconut milk
- 12 oz bittersweet chocolate (60-70% cacao), chopped
- 1 tsp pure vanilla extract
for the marshmallow meringue³:
- 8 large egg whites
- 1-3/4 cups organic cane sugar
- 1/2 tsp kosher salt
- 1/4 tsp cream of tartar
- 1/2 tsp pure vanilla extract
Make the graham cracker crust:
Preheat the oven to 375℉.
Use a food-processor to pulse together the graham crumbs, brown sugar, cinnamon, and salt. Drizzle in the melted butter and pulse a few times until well-combined.
Spoon the crumbs into a 9-inch tart pan, preferably with a removable bottom. Press firmly into an even layer along the bottom and sides of the pan. The flat bottom of a measuring cup works well for this.
Place on a rimmed sheet plan to catch any leaks. Bake for 5-7 minutes, until the crust is golden and set. Remove from the oven and let cool completely on a baking rack.
Make the chocolate ganache filling:
Add the cream or coconut milk to a large, heavy-bottomed sauce pot over medium heat. Bring just to a simmer, then remove from the heat and stir in the chopped chocolate. Continue stirring until the chocolate is completely melted, and the ganache is smooth and shiny. Stir in the vanilla.
Pour the ganache into the cooled graham cracker crust and smooth out the top with an offset spatula. Gently tap the bottom once or twice against the counter to release any air bubbles. Let cool on a baking rack until set, about 2 hours, or about an hour in the refrigerator. Keep refrigerated until ready to serve.
Make the marshmallow meringue:
Add 1-1/2 inches of water to a 3-quart pot, and bring to a simmer over medium-low heat. It’s helpful to place a crumbled ring of aluminum foil in the bottom to help prop up the mixing bowl.
Source: CHOCOLATE S’MORES TART WITH TOASTED MARSHMALLOW MERINGUE