This s’mores tart makes a delicious and decadent dessert that's full of warm fall flavors. The buttery, homemade graham cracker crust is flavored with pumpkin spice and filled with a creamy chocolate mousse. The tart is topped with a pillowy torched meringue that’s flavored with finely chopped crystallized ginger.
For more delicious s'mores flavors, also check out these 10-minute pumpkin spice s'mores trifles!
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What's in the homemade graham cracker crust?
The crust is made with all-purpose and whole wheat flour, brown sugar, wheat germ, honey, salt, butter and pumpkin spice.
What's in the filling?
The filling is made with chocolate, cream, sugar and pumpkin spice.
What's in the meringue topping?
The topping is made with egg whites, powdered sugar, granulated sugar and crystallized ginger.
Ingredient & equipment notes:
- If you're not into pumpkin spice, you can leave it out of the crust and the mousse. The tart will still taste delicious.
- Be sure to use bar chocolate and not chocolate morsels. Morsels have stabilizers in them that prevent them from melting properly.
- Make sure to have the individual pieces of crystallized ginger separated out, rather than in one big clump. That way you can easily fold them in.
- I recommend using a fluted, non-stick tart pan with removable bottom for this s'mores tart. That will make it very easy to get the tart out of the pan.
How to make it:
See full ingredients & instructions in the recipe card below!
Make the crust:
This recipe starts with the crust and just like any graham cracker crust dough, this one is too brittle to roll out. Instead, you need to press it into the tart pan with your fingers.
Step 1. In a bowl, whisk together both flours, wheat germ, salt and pumpkin spice. Set aside.
In a separate bowl, whip together butter, sugar and honey, then whip in the dry ingredients.
Step 2. Transfer the dough into a 9-inch greased tart pan with removable bottom.
NOTE: It will look like a lot of dough at first but once it's pressed, it will fill a 9-inch tart pan perfectly.
Step 3. Start pressing the dough into the pan using the bottom of a cup measure.
Step 4. Finish pressing the crust into the pan using your fingers, then chill in the fridge. Bake the crust in a 350-degree oven until it turns golden-brown. Let cool completely.
Make the filling:
Step 5. Add finely chopped bittersweet chocolate and pumpkin spice to a small bowl. Bring heavy cream to a boil, pour it over the chocolate and let the mix sit for a minute.
Step 6. Whisk the mix into a smooth ganache and set aside.
Step 7. Whip heavy cream and sugar to stiff peaks.
Step 8. Fold the chocolate ganache into the whipped cream.
Step 9. Spoon the mousse into the tart shell and spread out with an offset spatula.
Step 10. Chill the tart in the fridge for 1 ½ hours.
Make the topping:*
*RECIPE NOTE: Make the meringue topping right before serving the tart. Once the topping is on, the tart cannot sit around for very long.
Step 11. When you're ready to make the meringue topping, whip egg whites until starting to foam. Slowly whip in granulated sugar, followed by sifted powdered sugar.
Step 12. Fold finely chopped crystallized ginger into the meringue, then dollop it onto the tart.
Step 13. Finish the tart with a quick blow of the kitchen torch and serve immediately after that.
How to serve it:
Serve the tart immediately after finishing the meringue topping.
How to make the tart ahead:
You can freeze the mousse tart (before topping it with the meringue) for at least a week. Let the tart thaw on the kitchen counter for about 1 hour, then top it with the meringue and serve.
Can I make this tart without the meringue topping?
Yes! This tart is quite delicious even without the meringue topping. If you make it without the topping, I recommend serving it with whipped cream and/or cherry or raspberry preserves.
More delicious fall dessert recipes:
- Hazelnut Pumpkin Spice Roll-Out Cookies with Maple Glaze57 Minutes
- Spiced Irish Coffee10 Minutes
- Stovetop Apple Crisp20 Minutes
- Baked Cinnamon Cardamom Donuts25 Minutes
Did you make this recipe? Please leave a star rating or comment! Thanks!
Full Printable Recipe
S'mores Tart with Crystallized Ginger Meringue
Equipment:
- measuring cups and spoons
- kitchen scale
- knife and cutting board
- mixing bowls
- whisk
- standing mixer or handheld mixer
- fluted, non-stick 9-inch tart pan with removable bottom
- saucepan
- rubber spatula
- offset spatula
- kitchen torch
Ingredients:
For the graham cracker crust:
- ¾ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup wheat germ
- ¼ teaspoon salt
- ½ teaspoon pumpkin spice
- 8 tablespoons unsalted butter, softened
- ⅓ cup light-brown sugar
- 1 tablespoon honey
For the chocolate filling:
- 5 ounces bittersweet chocolate, finely chopped*
- ½ teaspoon pumpkin spice
- 1 ¾ cup heavy cream (divided into ¾ cup and 1 cup)
- 1 tablespoon granulated sugar
For the meringue topping:
- 4 large egg whites
- ¼ cup granulated sugar
- ¾ cup powdered sugar, sifted
- ½ cup finely chopped crystallized ginger** (~2.5 ounces)
Instructions:
For the graham cracker crust:
- Whisk the flours, wheat germ, salt and pumpkin spice together in a bowl. Set aside.
- Whip butter, sugar and honey for a few minutes until fluffy.
- Whip in the dry ingredients.
- Transfer the dough into a 9-inch greased tart pan.*** (It will look like a lot at first but it will compress greatly when you start to press it in.)
- Press the dough into the tart pan, using a cup measure and then your fingers.
- 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 ¾ cup heavy cream to a boil, then pour over the chocolate/spice mix and let sit for a minute.
- Whisk to combine cream and chocolate into a smooth ganache. Set aside.
- Whip 1 cup heavy cream with the sugar to stiff peaks.
- Fold the chocolate ganache into the whipped cream.
- Transfer the mousse into the cold crust, spread out evenly with an offset spatula, then chill in the fridge for 1 ½ hours.
For the meringue topping:****
- Whip 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. Serve immediately.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
Deborah Leader
OMG, this looks incredible. Growing up as a girl scout, we always made s'mores on our campouts. I am vegan and this recipe can easily be veganized. Thanks for sharing.
Kelly | Foodtasia
Such a brilliant twist on s'mores! That meringue topping is beautiful!
Louise | Cygnet Kitchen
Love this stunning tart, Nicole, I am mesmerised by that cloud of meringue! So beautifully captured as always! Thank you for sharing the homemade graham cracker recipe, as we can't get them here in the UK. xx
The Hungry Mum
what a stunning dessert! This is a delectable work of art.