There’s no dessert in all the land that I love more than a s’more, especially in the summertime! I spend lots of weekend nights around the bonfire with my hubby and two boys, toasting marshmallows and sandwiching them between crunchy graham crackers and melty chocolate. It’s such a winning flavor combo!
But for those times when you’re looking for something a little bit more polished, this tart is the answer. Plus, it’s just loaded with gorgeous fresh, seasonal berries! The contrast of flavors and textures is just so summery and out of this world.
It all begins with the chocolate custard filling. A few egg yolks, some cornstarch, and sugar combine with hot milk to make a simple pastry cream, and then semisweet chocolate is stirred into the hot mixture. The KitchenAid® Professional Seven-Ply 1.5-Quart Saucepan heats the milk so evenly so there’s never any scorching on the bottom of the pot. Add in a little vanilla to enhance the flavors and then let the chocolate filling chill in the fridge while you get going on the crunchy graham cracker crust.
My KitchenAid® Pro Line® Series 16-Cup Food Processor makes short work of the graham crackers. I first crunch them into crumbs and then I add the sugar, melted butter, and salt right to the bowl and mix.
Once the crumbly crust comes together just dump it into your tart pan…
… and press into place. The mixture holds together really nicely and it’s got a great sweet/savory flavor and a terrific crunchy texture.
Spread the cooled chocolate pastry cream filling into the tart shell.
Then whip up a marshmallow-y Italian meringue topping. The KitchenAid® Stand Mixer is such a useful tool for this! It whips the egg whites while the sugar mixture comes up to temp, and it’s like an extra set of hands, mixing it all together for you, while you carefully pour the hot syrup into the bowl in a slow and steady stream.
Brown the airy sweet meringue under the broiler or with a kitchen torch, and top with fresh juicy berries. This S’mores Berry Tart will be the hit of your backyard bash!
S’mores Berry Tart
Makes 1 9-inch diameter tart (about 10 servings)
For the filling
6 egg yolks (110 grams)
1/3 cup (67 grams) granulated sugar
1/4 cup (40 grams) cornstarch
1/2 teaspoon kosher salt
1 1/2 cups (375 milliliters) milk
3/4 cup (135 grams) good-quality semisweet chocolate chips
1 teaspoon vanilla extract
For the crust
24 graham cracker squares (180 grams)
3/4 cup (170 grams) unsalted butter, melted
1/3 cup (50 grams) light brown sugar, packed
3/4 teaspoon kosher salt
For the topping
2 egg whites (60 grams)
3/4 cup (150 grams) granulated sugar, divided
1/3 (79 milliliters) cup light corn syrup
3 tablespoons water
1 teaspoon vanilla bean paste (vanilla extract can be substituted)
6 ounces (177 milliliters) fresh berries
Powdered sugar, for garnish
For the filling
Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
Heat the milk in a KitchenAid® Professional Seven-Ply 1.5-Quart Saucepan until small bubbles form around the edge, and wisps of steam are rising from the surface.
Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat. Add the chocolate, and cook the pastry cream, whisking, until thickened.
Stir in the vanilla, and pour the filling through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve. Place a layer of plastic wrap directly onto the surface, and refrigerate.
For the crust
Place the graham crackers in the bowl of the KitchenAid® Pro Line® Series 16-Cup Food Processor, and process finely.
Add the melted butter, brown sugar, and salt, and continue to process until well combined.
Transfer the mixture to a 9-inch diameter tart pan with removable bottom. Press the crust into an even layer on the bottom and up the sides. Fill with the cooled chocolate pastry cream and refrigerate.
For the topping
Place the egg whites and 2 tablespoons of the sugar in the bowl of the KitchenAid® Stand Mixer and whip until the mixture holds soft peaks.
Place the remaining sugar, corn syrup, and water in a medium pot, and bring to a boil over medium-high heat, swirling the pot occasionally. Continue to cook until the syrup reaches 240 degrees F.
Slowly and carefully pour the hot syrup into the egg mixture, while stirring on low speed. Once all the syrup has been incorporated, turn the mixer up to medium-high and whip until fluffy, thick, and white. Stir in the vanilla extract and top the prepared tart with the freshly whipped meringue. Use the back of a spoon to spread the topping, creating swirls and valleys to nestle the berries into.
Brulee the tart under the broiler or with a kitchen torch.
Top with fresh berries and dust with powdered sugar.
*Note: Everything can be made in advance and refrigerated for up to two days, with the exception of the topping. Make the topping, spread over the prepared tart, brulee, and top with berries just before serving.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*