Graham cracker crust, salted caramel, chocolate pudding and a homemade marshmallow meringue all combine into the best summer s’mores tart you’ve ever tasted!
- 60 mins
- 4 servings
- 6 tablespoons (86 g) unsalted butter
- 1/2 cup (105 g) brown sugar (dark or light), packed
- 1⁄3 cup (79 ml) heavy whipping cream
- 1/2 teaspoon Rodelle Pure Vanilla Extract
- 1⁄4 teaspoon sea salt
Graham Cracker Crust
- 5 (78 g/2.75 oz) whole graham crackers
- 1 tablespoon packed brown sugar
- 3 tablespoons (43 g) unsalted butter, melted
Chocolate Espresso Pudding Filling
- 1⁄4 cup (48 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- 3 tablespoons (14 g) Rodelle Gourmet Baking Cocoa
- 1⁄2 teaspoon sea salt
- 3 large egg yolks, room temperature (*save the whites for the marshmallow frosting below)
- 1 tablespoon freshly brewed espresso, or strong coffee
- 1 cup (237 ml) milk
- 2 tablespoons (.5 oz) dark chocolate, finely chopped
- 1 1/2 tablespoons (22 g) unsalted butter, cut into 2 pieces, room temperature
- 3 large egg whites
- 3/4 cup (144 g) granulated sugar
- 1/4 teaspoon cream of tartar
- 4 tablespoons light corn syrup
- 1/8 teaspoon sea salt
- 1/2 teaspoon real vanilla extract
For The Salted Caramel
- To make the caramel, add the butter and brown sugar to a medium, heavy-bottomed saucepan over medium heat and whisk until the sugar is dissolved.
- Pour in the heavy cream, turn up the heat to medium high and continue whisking until it reaches a boil, and then reduce the heat to medium for about 5 minutes or until thickened. Stir in the vanilla and sea salt and set aside to cool, whisking frequently. If it starts to separate, whisk it until it’s completely blended once again.
- Once cool, place it in a covered container and refrigerate until ready to use.
For the Graham Cracker Crust
- Preheat your oven to 350 F (177 C). Use either one 14 X 4.5-inch rectangle tart pan OR four 4-inch round tart pans.
- Put the graham crackers and brown sugar in a food processor and pulse until the mixture becomes a fine crumb.
- Drizzle the butter on top and pulse until just mixed. Press the mixture into the bottom of the pan(s).
- Place the crust in the oven and bake 10 minutes for the rectangle tart pan or 8 minutes for the 4-inch tart rounds OR until it starts to turn a little golden. Don’t walk away and do something else here. It can happen fast and you don’t want it to burn.
- When done, set the crust aside for a bit to cool and turn off the oven. You’re done with that heat-wielding beast.
For the Chocolate Espresso Pudding Filling
- To make the filling, in a medium bowl, stir together the sugar, cornstarch, cocoa powder and sea salt. Add in the egg yolks and stir to combine. Slowly stir in the espresso. This mixture will be weird and a little lumpy. Make it as smooth as possible and don’t sweat it.
- In a medium, heavy-bottomed saucepan warm the milk over medium heat. Add 1⁄2 cup (118 ml) of the warm milk to the sugar mixture, whisking until combined. Whisk the mixture back into the saucepan, taking care to scrape everything in. Continue whisking for 4-5 minutes or until the mixture thickens.
- Once it’s thickened, take it off of the heat and stir in the chocolate and the butter, continuing to stir until smooth. If you have a sieve handy, push the pudding through it into a fresh bowl. Put some plastic wrap directly over the top of the filling and chill for at least 30 minutes in the fridge.
- Once cool, drizzle the caramel over the crust and then smear the pudding evenly over the top.
- Cover once again and set in the fridge for 20 minutes or until chilled through.
- If making the smaller, round tarts, take care to evenly distribute each component to all four tarts.
For the Marshmallow Frosting
- Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the clean bowl of an electric stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water.
- Whisk until the mixture is opaque, frothy, the sugar is melted (rub some between two fingers, if it feels gritty, keep whisking) and warm to the touch. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment.
- Mix on medium-high speed until stiff and glossy and cool to the touch, about 3-5 minutes. For the round tarts I used an extra-large ice cream scoop to mound the marshmallow on there.
- For the rectangle tart I found it easier to throw it in a piping bag and pipe it onto the tart. The pudding is soft, so take care to gently smear the marshmallow over the top. Use a torch to char the meringue using a circular motion, focusing on the peaks. Don’t take the tart molds off until just prior to serving, they’ll store better this way.
- Thank you so much for making these — I hope you love them! Please tag me on social so that I can see your beautiful tarts @displacedhousewife #displacedhousewife