How To Make S’mores Tart

No-Bake S’mores Tart – a crunchy cake with a rich chocolate cake filling and a fluffy meringue layer on top. It’s simply amazing and it’s hard not to love it.

Source: Home Cooking Adventure

 

Ingredient

Makes about 16 servings
Earth’s crust
10 oz (300g) digestive biscuits or graham crackers
1/2 cup (113g) butter, melted
pour until it’s full
1/2 cup (150g) Nutella
9 oz (250g) semi-sweet chocolate, chopped
3/4 cup (180g) whipped cream
pastry made with egg whites and sugar
2 large egg whites (80g), at room temperature
1/2 cup (100g) granulated sugar
1/8 teaspoon (1g) cream of tartar
A little salt
1 teaspoon (5g) vanilla extract

 

1. Prepare the crust. Place graham crackers/crackers in the bowl of a food processor. Blend until crumbs form. Add melted butter and process until fully combined.

2. Using the back of a spoon and fingers, press the mixture into the bottom and sides of a 5×14 inch (12 x 36 cm) rectangular tart pan. Put in the fridge for 30 minutes.

3. Prepare the filling. Put the cream in a small saucepan and bring to a boil. Remove from heat, add chocolate and Nutella and let stand 1 minute. Stir until smooth, chocolate completely melted and nutella combined well.

4. Pour the chocolate mixture over the pie crust and spread evenly.

5. Put in the fridge for 1-2 hours to harden.

6. Prepare the meringue. Place egg whites, sugar, cream of tartar and salt in a heatproof bowl. Place in a pan with boiling water (bain-marie).

7. Beat cream continuously, about 5 minutes, until it reaches 160F (71C).

8. Remove from heat and transfer to another bowl.

9. Start mixing on high speed for about 5-7 minutes, until ball hard peaks form. Incorporate vanilla extract while mixing.

10. Spread the meringue on top of the tart. Use a spoon to create some meringues. Bake the meringue with a Brulee torch if desired.

11. Cut and serve. Keep excess gears in the refrigerator.