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
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Chocolate, I’m triggered by the attempts of tempered chocolate
please do some cooking challenges! those would be such fun videos to watch!
Can anyone help me out… are Chi oliste chips the same as a semi sweet chocolate and if not what brands do y’all recommend this looks amazing but im confused
Love to see the UK alternatives 😀
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
The one we've all been waiting for.
Perfect food to eat while watching The Menu!
Happy pi day!
Does anyone know if you could use a Kitchen Aid stand mixer to do the marshmallow topping after it's done on the double boiler?? I'm dying to make this!!!
Perfect for our next dinner party. Mass appeal.
As you were describing other options for cookies to use I thought of Marie cookies which are used in Sri Lankan biscuit pudding! I think your no bake chocolate filling has a sort of similar process
get that smirnoff sponsorship loool
the pure happiness i felt when i saw a new claire episode 🥹❤️
Looks delicious can't wait to try it 💞
"i like to designate a bag for crushing" i dont know what kinda strong as bag you got there but i always double bag and still end up with holes and crumbs everywhere
Claire: You are an excellent instructor, and all of your food looks so professional and inviting. Thanks.
I'm always waiting for that mmm!!
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!
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.
“Chocolate is a very temperature sensitive ingredient” ohhh don’t we know it from the BA days of tempering 😂😂😂 this recipe looks INCREDIBLE can’t wait to make it !
You said "Chocolate is TEMPERamental" and I thought, I'm so glad Claire doesn't have to temper chocolate.
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!
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!
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
Finally a dessert where she didn’t add toasted sesame seeds or whatever she likes to add, gross!!!!
This looks positively ridiculous. My diabeeter flared up just watching.
Not a fan of using gelatin. Is pectin an equal substitute? How would you adjust the recipe for that?
Would someone please get Claire a bigger bowl?
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)
You lost me at gelatin. Blech.
I love how she breaks down why she’s does certain things or why something is the way it is. I think that makes baking a hell of a lot more enjoyable (for me personally)
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!
The smores flavor combo is one of my favorites but often smores desserts are made too sweet! I'll have to try this one out 😋
3:30 sustainable queen 😍
I actually tried to make something like this a couple months and failed, time to try again
So, pi: 3.14. Or 22/7. 😉
@CSaffitz
YT "JOIN" = Mucho 💰
A s'mores tart!?😍♥️ It's everything I ever wanted and what I didn't know I needed! Thank you Claire! I'll definitely be trying to make this beauty!
What does she mean by broken in reference to the ganache?
ACV because you don’t have Cream of Tartar??? Could you explain?
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!