S’mores Mousse Tart with Crystallized Ginger Meringue

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This s’mores mousse tart takes the traditional s’mores flavors to the next level. The buttery graham cracker crust is flavored with pumpkin spice, filled with a creamy chocolate mousse and the tart is topped with a torched crystallized ginger meringue.

smores mousse tart

You can think of this as a fancy s’mores tart. What I love about it is that it has all the great features that s’mores have and none of the annoying ones.

Instead of gooey, uber–sweet marshmallow fluff it’s got a torched meringue whose flavor is enhanced by little pieces of crystallized ginger. The chocolate part is a creamy, bittersweet mousse instead of straight melted squares that get all over your fingers.

The crust is a graham cracker crust, but not just any old graham cracker crust. Rather than crushing up the bland, store-bought crackers I used this delicious homemade graham cracker recipe and morphed it into a tart crust recipe. And it was surprisingly easy to do, too. I basically just left out the leavening agent (baking soda) and that was all that was needed. I flavored the crust with my favorite spice blend, pumpkin spice, but if you’re not into that you can use cinnamon instead.

How to make s’mores mousse tart:

You’ll start with the crust and just like any graham cracker crust dough this one is too brittle to roll out and transfer into the tart pan, instead you need to press it in with your fingers but that’s fairly easy to do. You’ll need to bake the crust briefly (for 8 to 12 minutes) but then you’re already done with the oven for this tart.

The chocolate mousse filling is easily made with melted bittersweet chocolate and heavy cream and I added pumpkin spice here as well but if you don’t like that, you can just leave it out.

You finish the tart with a crystallized ginger meringue and a quick blow of the kitchen torch and you’re all set.

Recipe Tips:

  • I recommend using a fluted, non-stick tart pan with removable bottom for this tart because that will make it very easy to get the tart out of the pan.
  • For the meringue, you want to make sure to have the individual pieces of crystallized ginger separated out rather than in one big clump so you can easily fold them in.

More delicious fall dessert recipes:

s'mores mousse tart
Print Recipe
5 from 2 votes

S'mores Mousse Tart with Crystallized Ginger Meringue

The crust for this tart is adapted from Martha Stewart
Prep Time1 hr
Cook Time12 mins
Chill Time1 hr 30 mins
Total Time2 hrs 42 mins
Course: Dessert
Cuisine: American
Keyword: smores mousse tart
Servings: 6
Calories: 840kcal

Ingredients:

For the graham cracker crust:

  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 cup wheat germ
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin spice
  • 8 tablespoons unsalted butter, softened
  • 1/3 cup light-brown sugar
  • 1 tablespoon honey

For the chocolate filling:

  • 5 ounces bittersweet chocolate, finely chopped*
  • 1/2 teaspoon pumpkin spice
  • 3/4 cup heavy cream
  • 1 cup heavy cream
  • 1 tablespoon granulated sugar

For the meringue topping:

  • 4 egg whites
  • 1/4 cup granulated sugar
  • 3/4 cup powdered sugar, sifted
  • 1/2 cup finely chopped crystallized ginger (make sure you have the individual pieces more or less separated and not in one large clump to make it easier to fold them into the meringue)

Instructions:

For the graham cracker crust:

  • Whisk the flours, wheat germ, salt and pumpkin spice together in a bowl.
  • Beat butter, sugar and honey for a few minutes until fluffy.
  • Beat in the flour mix.
  • Bring the dough together with your hands and flatten into a disc.
  • Press the dough into a 9-inch greased tart pan, then place the pan in the fridge for 20 minutes.
  • Heat the oven to 350 degrees F.
  • Bake the tart crust until golden-brown (8–12 minutes).
  • Let cool completely.

For the chocolate filling:

  • Add chocolate and pumpkin spice to a bowl.
  • Bring 3/4 cup heavy cream to a boil, then pour over the chocolate/spice mix and let sit for a minute.
  • Stir to combine cream and chocolate into a smooth mix. (If you end up with chocolate clumps, gently heat the mix over a pot of simmering water). Let cool.
  • Whip 1 cup heavy cream with the sugar to stiff peaks.
  • Fold the cream into the chocolate mix.
  • Pour the mousse into the cold crust, spread out evenly with an offset spatula, then chill in the fridge for 1.5 hours.

For the meringue topping:

  • Beat the egg whites until they start to foam, then, with the mixer running, gradually add the granulated sugar until you get glossy peaks.
  • Again with the mixer running, gradually add the powdered sugar.
  • Fold in the crystallized ginger.
  • Spread the topping onto the chocolate mousse tart and briefly burn with a torch.

Notes:

*Don't use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.

Nutrition

Calories: 840kcal

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s'mores mousse tart

24 comments

  1. Verna Payawal says:

    Hi Nicole!

    I have been one of your avid followers

    I love your photos and the easy to follow recipes

    May I introdce you to our group and feature your blog?

    We are based all the way here in Asia. Am specifically from the Philippines and soon we are coming out with an On Line mAgazine, and your beautiful photos are the “standards’ I want to introduce

    And maybe in the future we can do some collaborations?

    https://www.facebook.com/groups/FoodCrawlersByDailyPalate

    • Nicole Branan says:

      Hi Verna,

      Thanks so much for your kind words! Sure, please feel free to feature anything from this blog in the Fb group, I appreciate it! :)

      All the best,
      nicole

    • Nicole Branan says:

      Thank you so much for your kind words, Louise! I had actually never thought about graham crackers not being available elsewhere, come to think of it, I have no clue where they originated (or where their name comes from). :)

    • Nicole B. says:

      Thank you so much, Julia! That is so nice of you to say. The slice I cut out was actually in several pieces, I cut it out too thin initially and then sliced off more and more slivers until the opening in the tart looked the right size. :)

    • Nicole B. says:

      You’re right, it’s sort of an update on the traditional s’mores flavors. :) Thank you so much for your kind words, they really mean a lot coming from you, your work is absolutely stunning!

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