A chocolate mousse tart with a torched meringue topping on a cake stand.

S'mores Mousse Tart with Crystallized Ginger Meringue

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. The crust for this tart is adapted from Martha Stewart
Course Dessert
Cuisine American
Keyword smores mousse tart
Prep Time 1 hour
Cook Time 12 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours 42 minutes
Servings 6
Calories 822kcal
Author Nicole Branan


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)


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.
  • 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 3/4 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 mix.
  • Whip 1 cup heavy cream with the sugar to stiff peaks.
  • Fold the cream into the chocolate.
  • Transfer 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.


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


Calories: 822kcal | Carbohydrates: 115.2g | Protein: 9.2g | Fat: 36.4g | Saturated Fat: 22.6g | Cholesterol: 88mg | Sodium: 165mg | Potassium: 179mg | Fiber: 6.9g | Sugar: 84.6g | Calcium: 99mg | Iron: 4mg