S’Mores Tart

Makes one 9-inch tart

THE COMBINATION of graham crackers, chocolate, and toasted marshmallow is unbeatable. Like the campfire snack that inspired it, this tart is beloved by children and, if you’re the type of person who likes to bake with your kids (which means you are a better, more patient person than I), then this is a recipe you might tackle together—those sweaty little fingers can press the crumbs into the tart pan to form the crust and stir together warm cream and chocolate until smooth. And children are suitably impressed by the sight of egg whites and sugar become marshmallow right before their eyes, but be warned: my boys always manage to get some in their hair.

12 graham cracker sheets

¾ cup sugar

6 tablespoons unsalted butter, melted

Pinch of kosher salt

8 ounces good-quality milk chocolate, finely chopped

4 ounces good-quality semisweet chocolate (64 percent), finely chopped

1½ cups heavy cream

2 teaspoons vanilla extract

¼ cup egg whites (from 2 large eggs)

¼ cup light corn syrup

Preheat the oven to 375°F. Pulse the graham crackers in a food processor until fine; you should have 1½ cups graham cracker crumbs. Transfer to a bowl, add ¼ cup of the sugar, melted butter, and salt and mix until well combined. Press evenly into a 9-inch removable-bottom tart pan. Transfer to the oven and bake until golden, 10 minutes. Remove from the oven and let cool.

Put the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat without stirring until bubbles form at the edges of the pan. Pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Stir in 1 teaspoon of the vanilla. Pour into the prepared crust and refrigerate until set, 2 hours.

MAKE THE MARSHMALLOW TOPPING: Combine the egg whites, remaining ½ cup sugar, corn syrup, and remaining 1 teaspoon vanilla in a heatproof bowl and place over a saucepan of simmering water. Whisk the egg-white mixture until the sugar dissolves, 2 to 3 minutes, then transfer to an electric mixer fitted with the whisk attachment and beat until it has increased dramatically in volume and is light and fluffy, about 5 minutes. (You can also do this with a hand mixer.) Remove the tart from the refrigerator and spread the marshmallow over the chocolate, leaving the crust exposed. The tart can be broiled and served right away, or you can return it to the refrigerator and chill for up to 3 hours.

Just before serving, preheat the broiler. Put the tart under the broiler a few inches from the heating element and broil with the oven door slightly ajar until the marshmallow is toasty brown, watching carefully so it doesn’t burn (alternatively, you can use a kitchen torch to brown the marshmallow). Carefully remove the tart from the pan and transfer to a serving platter. Cut into thin wedges with a hot knife.