If there’s one perfect way to step up your end of summer s’mores game, it’s with this gorgeous S’mores Tart. Also, I'll take any excuse to pull out my kitchen torch!
When I think of summer, I think of S’MORES! This sweet treat is a total classic and something people of all ages are able to enjoy together. I think of that feeling at the end of a long and exciting beach day, when everyone’s showered, freshened up, and feels ready to hang out for nighttime festivities!
Labor Day Weekend is just about here, and this S'mores Tart made with crisp graham crackers, rich and fudgy oat milk pudding, and a dramatic meringue topping! It’s easy to create, can be made ahead of time for entertaining and company, and is layered with different flavors and textures.
But the MAIN reason I love making this dessert? Playing with my torch! If you don’t have a torch in your kitchen arsenal, you’re missing out, my friend! You will be hooked the second you work with one, because it is BEYOND fun to play and create with! They’re affordable and easy to store, too. Do yourself a favor and order one today, so you can make this S’mores Tart just in time for your LDW party!
To watch how this decadent treat is made and to see my kitchen torch in action, click HERE.
Prep Time: 40 Minutes
Cook Time:20 Minutes
Yield: 8 Slices
Ingredients
For the Graham Cracker Crust
12 graham cracker sheets or 1 ½ cups graham cracker crumbs (make this recipe gluten free with a GF variety!)
1 teaspoon coconut sugar
1 teaspoon cinnamon
Pinch of salt
1 teaspoon honey
1 stick unsalted butter (8 tablespoons) or 8 tablespoons coconut oil
For the Pudding
⅓ cup coconut sugar
⅓ cup cocoa powder
2 tablespoons cornstarch
⅛ teaspoon kosher salt
2 cups oat milk
4 ounces dark chocolate (about ¾ cup chocolate chips)
1 tablespoon vanilla extract
For the Meringue
4 egg whites
¼ teaspoon cream of tartar
¼ cup cane sugar
Directions
For the Crust
Preheat the oven to 375 degrees F.
Pulse the graham crackers, coconut sugar, cinnamon, and salt in a food processor until crumbs form. Add the honey and butter, and pulse until a dough forms.
Press into a 9-inch pie or tart dish and bake for 10 minutes. Place it in the fridge until ready to use.
For the Pudding
Stir sugar, cornstarch, and salt in a pan to combine.
Add oat milk and and stir with a whisk over medium-low heat, until bubbling and thick, about 5-10 minutes.
Stir in the chocolate chips rapidly until melted.
Once melted, remove from heat and add vanilla. Chill in fridge.
For the Meringue
Whip the egg whites on high speed in a mixer. Once foamy, add the cream of tartar.
As peaks begin to form, slowly add the sugar. Continue whipping until stiff peaks form.
To Assemble:
Remove the pie shell from the fridge. Pour in the pudding and distribute evenly.
Gently pour the meringue onto the pie and spread using a spatula or large spoon. Don’t press too hard so that you have peaks.
Once styled, use a torch to brown the meringue.
