D'licious Smores Tart

or make as minis Note: You can bake the crust and filling up to 2 days in advance. Just cover the cooled tart with plastic wrap and keep it in the fridge. Right before serving, make and top with the meringue.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First, make the graham cracker crust. Preheat the oven to 325°F. Line the bottom of a 9-inch round tart pan with parchment paper and grease the sides with nonstick cooking spray. In a medium bowl, add the graham cracker crumbs, melted butter, granulated sugar, and salt, and use a silicone spatula to mix until it resembles wet sand. Transfer the mixture to the prepared pan and press it evenly into an even layer along the bottom and sides of the pan. (You can use a measuring cup or something else with a flat bottom.) Next, make the filling. In a small saucepan over low heat, melt the chocolate and butter and stir to cook occasionally, until smooth. Remove from the heat and allow to cool slightly while you prepare the filling. In a stand mixer fitted with the whisk attachment, combine the eggs, granulated sugar, and salt, and beat on medium-high speed until fluffy, about 4 minutes. Remove the bowl from the stand mixer and use a silicone spatula to gently fold one-third of the egg mixture into the cooled chocolate until combined. Gently fold the remaining egg mixture into the chocolate until combined. Pour the chocolate filling into the prepared crust and spread it out evenly. Bake for 20–25 minutes, until the filling is puffed but still jiggles slightly in the center. Allow to cool completely on a cooling rack (about 1 hour), then place it in the fridge to cool completely. When you’re ready to serve, make the meringue. In a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until frothy. Continue beating while slowly adding the sugar. Beat until the meringue is no longer gritty and forms stiff, glossy peaks, 3 to 5 minutes. Mix in the salt. Remove the tart from the tart pan and place it on a serving plate. Spoon the meringue over the top of the tart, using a spatula to create peaks. Use a kitchen torch to toast the exterior of the meringue until golden. Enjoy!