S’mores Berry Tart
The only thing that could make s’mores any better would be to transform them into a gorgeous tart that’s just made for sharing! Chocolate pastry cream is nestled into a buttery graham cracker crust, and topped with a sweet cloud of toasted marshmallow-y meringue. Seasonal summer berries are the crowning touch!
Hey guys! I’m just popping in real quick to share another fabulous s’mores treat with you today! This week is shaping up to be very s’mores-centric, how do you feel about that? Personally, I’m all for it. In my mind, it just doesn’t get any better than s’mores for a summertime treat. Or all year ’round, for that matter!
This recipe combines all the fabulous flavors of your favorite s’mores, along with the tart juicy sweetness of fresh, seasonal berries. I can’t think of a better way to celebrate the fourth than this!
I think you’re really going to love the buttery graham cracker crust along with that sweet, milk chocolate-y pastry cream filling. The toasted marshmallow topping is so light and fluffy, and it makes the most perfect little nest for all those gorgeous summer berries. Enjoy!
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S'mores Berry Tart
For the Chocolate Pastry Cream Filling
For the Graham Cracker Crust
To make the Chocolate Pastry Cream:
- Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
- Heat the milk in small pot 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.
To make the graham cracker crust
- Place the graham crackers in the bowl of a 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.
To make the marshmallow topping
- Place the egg whites and 2 tablespoons of the sugar in a large mixing bowl, 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.