I created this tart for my kids, who love having s’mores on the fire pit. It’s truly indulgent. We simply can’t get enough of the billowy marshmallow topping.
—DINA CROWELL FREDERICKSBURG, VA
PREP: 55 MIN. + CHILLING • MAKES: 16 SERVINGS
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING
10 ounces bittersweet chocolate, chopped
1/4 cup butter, cubed
1 1/2 cups heavy whipping cream
TOPPING
5 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1. Using a small bowl, mix the cracker crumbs and sugar; stir in butter. Press onto bottom and 1/2 in. up sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate about 30 minutes.
2. Place chocolate and butter in a large bowl. In a small saucepan, bring the cream just to a boil. Pour over the chocolate and butter; let it stand for 5 minutes. Stir with a whisk until smooth. Pour into prepared tart shell. Refrigerate 1 hour or until set. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
3. In top of a double boiler or a metal bowl over simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed 1 minute. Continue beating on low until a thermometer reads 160°, about 5 minutes. Transfer to a large bowl; beat on high until stiff glossy peaks form and mixture is slightly cooled, about 5 minutes.
4. Spread the meringue over tart. If desired, heat meringue with a kitchen torch or broil 2 in. from heat 30-45 seconds or until meringue is lightly browned. Refrigerate leftovers.