Chocolate S’mores Tart

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 impressive billowy marshmallow topping.

—Dina Crowell, Fredericksburg, VA

PREP: 30 MIN. + CHILLING • MAKES: 16 SERVINGS

FILLING

TOPPING

  1. 1. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto the bottom and ½ in. up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes.
  2. 2. Place chocolate and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; let stand 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 for 30 minutes.
  3. 3. In the top of a double boiler or in 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 longer. Transfer to a large bowl; beat on high until stiff glossy peaks form and mixture is slightly cooled, about 5 minutes.
  4. 4. Spread meringue over tart. If desired, heat meringue with a kitchen torch or broil 2 in. from heat until meringue is lightly browned, 30-45 seconds. Refrigerate leftovers.

1 SLICE: 332 cal., 24g fat (13g sat. fat), 49mg chol., 122mg sod., 33g carb. (25g sugars, 2g fiber), 4g pro.

SWEET SECRET

For a firmer crust, bake unfilled crust at 350° until lightly browned, 10-12 minutes. Cool on a wire rack.