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 pillowy torched meringue that’s flavored with finely chopped crystallized ginger.
For more s’mores flavors, check out these 10-Minute Pumpkin Spice S’mores Trifles.
How to make it:
This recipe starts 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.
Step 1. In a bowl, whisk together:
- 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
Set aside.
In a separate bowl, whip together 8 tablespoons softened, unsalted butter, 1/3 cup light-brown sugar and 1 tablespoon honey.
Whip the dry ingredients into the butter mix and continue to whip until the dough becomes crumbly.
Step 2. Transfer the dough into a 9-inch greased tart pan with removable bottom. It will look like a whole lot of dough at first but once you press it in, it fill a 9-inch tart pan perfectly.
RECIPE TIP: I recommend using a fluted, non-stick tart pan with removable bottom for this s’mores tart because that will make it very easy to get the tart out of the pan.
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 the tart pan in the fridge for 20 minutes. Heat the oven to 350 degrees F. and bake the crust until it turns golden-brown (8 to 12 minutes). Let the crust cool completely.
Step 5. 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.
Add 5 ounces finely chopped bittersweet chocolate and 1/2 teaspoon pumpkin spice to a small bowl. Bring 3/4 cup heavy cream to a boil, pour 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 1 cup heavy cream with 1 tablespoon granulated sugar to stiff peaks.
Step 8. Fold the chocolate 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.
Step 11. When you’re ready to make the meringue topping, whip 4 egg whites until they start to foam, then slowly whip in 1/4 cup granulated sugar, followed by 3/4 cup sifted powdered sugar.
Step 12. Fold 1/2 cup finely chopped crystallized ginger into the meringue, then dollop it onto the tart.
RECIPE TIP: You want to 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.
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.
More delicious fall dessert recipes:
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Recipe Card
S’mores Mousse Tart with Crystallized Ginger Meringue
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 egg whites
- ¼ cup granulated sugar
- ¾ cup powdered sugar, sifted
- ½ cup finely chopped crystallized ginger**
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 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.
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.
Nicole Branan
You’re welcome, Deborah! So glad you like it. Thanks for coming by! :)
Kelly | Foodtasia
Such a brilliant twist on s’mores! That meringue topping is beautiful!
Nicole Branan
Thank you so much, Kelly!!
Mireille
Nicole,
What a beautiful tart. Makes me want to take a bite ?. Seriously it captured beautifully.
Nicole Branan
Thank you so much, Mireille! :)
My Nordic Kitchen
Wow, you have the most inspiring pictures ❤️ You can expect to see me here often from now on ?
Nicole Branan
You’re so sweet, thank you for your kind words, Therese!
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
Nicole Branan
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). :)
Marisa Franca @ All Our Way
What a beautiful presentation. The very ingredients scream delicious! Just like a diva — the stage is basically unadorned because all you need is the star. Gorgeous!! Have a wonderful day!
Nicole Branan
Thank you so much, Marisa! :)
The Hungry Mum
what a stunning dessert! This is a delectable work of art.
Nicole B.
That is such a nice compliment, thank you SO, SO much, I really appreciate it!
Di@BibbyBibbyskitchen
These flavours sound completely novel for S’mores. Ginger and chocolate is one of my favourite combinations. That and the fact that it’s in S’more form, of course. Beautiful as always, Nicole.
Nicole B.
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!