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Homemade S'mores Tart Recipe From Claire Saffitz | Dessert Person

Byamazingfoodstv


Homemade S’mores Tart Recipe From Claire Safftiz | Dessert Person
S’mores desserts are typically a little maximalist for my taste. But over the past couple of years I’ve been lucky to spend a portion of my time in the Hudson Valley, about ninety minutes outside of New York City, where, thanks to the regular occurrence of indoor and outdoor fires, I rediscovered my childhood love of classic s’mores. It got me brainstorming ways to translate s’mores into a more refined dessert, and since nothing is more refined than a chocolate tart, that became my starting point. The filling is a basic ganache lightened with whipped cream to give it a mousselike texture (a genius technique I learned from Dorie Greenspan, who uses it for the
topping of her chocolate Lisbon Chocolate Cake). It’s set inside a thick graham cracker crust and topped with my homemade marshmallow (note that you should wait to prepare the marshmallow topping until after you’ve filled the tart)

#smores #pie #tart #clairesaffitz

Ingredients:
S’mores Tart
9 tablespoons unsalted butter (4.5 oz / 128g), divided
7 ounces (198g) graham crackers (about 13 sheets)
1 large egg yolk (0.5 oz / 15g)
2 tablespoons plus 3⁄4 cup sugar (6.2 oz / 175g)
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt, plus several pinches
6 ounces (170g) semisweet chocolate (64%-70% cacao), finely chopped
1 1⁄4 cups heavy cream (10.6 oz / 300g), chilled, divided

2 1⁄2 teaspoons unflavored gelatin powder
2⁄3 cup granulated sugar (4.7 oz / 133g) 2 tablespoons light corn syrup
3 large egg whites (3.7 oz / 105g)
1⁄8 teaspoon cream of tartar or
1⁄2 teaspoon white distilled vinegar
Generous pinch of kosher salt
1 teaspoon vanilla extract Confectioners’ sugar, for dusting

What’s for Dessert by Claire Saffitz is out now:
Dessert Person Online:
Claire on Instagram:
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Penguin Random House Books:

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

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41 Comments

  5. I would love to see how the garden is doing! Here is Australia there is a show called Gardening Australia that would be great for you to watch. My side hustle is also gardening because I don't one of my own right now. It would be great to see the progress of everything x

  18. I know Claire and her husband must create A LOT of dirty dishes, both being chefs (I'm pretty sure she's even mentioned it before, lol). I would LOVE to know what her go-to dish/pot/pan cleaning methods are, and what products she recommends! Especially for the super sticky stuff!

  19. Nooo! I had an idea for a s’mores pie that was exactly like this for like, 3 years, and I wanted to develop it as a recipe but I kept slacking off! Well guess I’ll just have to use Claire’s recipe… lol.

  22. This recipe in the book is written as 2tbsp + 3/4 C sugar (marshmallow is a separate recipe at the end of the book for the 2/3 C sugar). Don't add the 3/4 cup sugar, it is a typo! This borders a little sweet for Claire's recipes and that extra sugar would ruin this. I wish she would have addressed this in the video because I was losing my mind making this thinking that I was missing something. I've been waiting since Christmas Eve for this video to understand what I was missing!

  23. i could see making this vegan gluten free. kinnick kinnick makes THE best gf graham crackers…earth balance vegan butter…semi-sweet chocolate plus soy milk plus maybe a little vegan tru whip for the ganache…and egg-free aqua faba meringue (gelatin isn't even vegetarian-friendly like eggs are)…and a torch!

  24. Will using a dairy alternative or a non-dairy heavy cream impact the taste or texture of this? I would love to try the recipe but I’m lactose intolerant, especially if it’s uncooked dairy. I would also love to see more recipes that are non-dairy in general

  29. Have I ever had a smore? no, because I'm Australian and we just roast marshmallows on a fire.
    I still think this would be a nostagic and fun dessert to make, the roastiness of the marshmallow topping by itself would be divine imo.
    Definitely on the list to make when I eventually have time to bake (urgh uni)

  32. Can't wait to try this! Growing up, we often swapped peanut butter cups for the chocolate bars, so I may have to add a big of a peanut butter layer to mine sometime… for nostalgia and science of course. A way to bring a taste of summer in on a cold weekend!

  41. Hi Claire! I've been following your videos for a few years, and Dessert Person is probably my favorite book I own. It's inspired me to pivot careers and pursuit baking! I have my first day staging (I'm luckily being paid though!) at a French bakery near me this weekend! Thank you for your wonderful recipes and videos!

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