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    Ghirardelli S'mores Tart

    SKU:  REC2089
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    Price pending
      Servings:   24 individual tarts

      Graham Cracker Short Bread
      555 gButter, unsalted
      240 gGranulated sugar
      68 gEgg yolks
      5 gVanilla extract
      6 gCoffee extract
      12 gSalt
      8 gBaking powder, sifted
      520 gCake flour, sifted
      275 gGraham cracker crumbs, sifted

      Chocolate Bourbon Ganache
      120 ozWater
      400 gGranulated sugar
      280 gGlucose
      1 pinchSalt
      1000 gHeavy cream
      50 gBourbon
      900 gStanford Milk Chocolate
      250 gGhirardelli 72% Cocao Chips

      Brown Sugar Coffee Meringue
      270 gEgg whites
      405 gDark brown sugar
      68 gGlucose syrup
      11 gCoffee extract
      1 pinchSalt
    Graham Cracker Short Bread

    1. Cream together the butter, sugar, yolks, extracts, and salt.
    2. Mix in the dry ingredients.
    3. Roll out dough to 3mm and chill.
    4. Cut into 3" circles and 1" wide strips to line 2.75" x 1" tart rings.
    5. Line the rings with the strips first, then the bottoms with the round pieces. Seal the seam with a damp finger. Refrigerate for 30 minutes.
    6. Using a paring knife, cut away any excess dough from the rim to create a level tart shell. Line each shell with parchment and dried beans. Par bake at 325°F for 8-10 minutes.
    7. Remove beans and parchment.
    8. Finish baking at 325°F until golden brown - approx. 5-8 minutes.

    Chocolate Bourbon Ganache

    1. Simmer the water and sugar together. Add the glucose. Cook to a medium caramel color.
    2. Remove from the heat and whisk in the butter and salt, then the warm cream and bourbon.
    3. Bring back to a simmer.
    4. If the caramel seizes when cream is added, simply bring to a boil and stir until dissolved.
    5. Pour over the chocolate and let sit covered for 30 seconds.
    6. Stir to emulsify.
    7. Cool to 80°F before using to fill the shells.

    Brown Sugar Coffee Meringue

    1. Prepare a Swiss Meringue and whip to medium peaks and brulee.


    1. Brush the inside of each tart shell with tempered chocolate.
    2. Fill each shell with Chocolate Bourbon Ganache and refrigerate to set.
    3. Pipe the Brown Sugar Coffee Meringue on top

      72% Cacao Dark Chocolate Chips
      72% Cacao Dark Chocolate Chips
      Stanford Milk Chocolate Wafers
      Stanford Milk Chocolate Wafers
      52% Cacao Non-Dairy Dark Chocolate Chips
      52% Cacao Non-Dairy Dark Chocolate Chips
      60% Cacao Dark Chocolate Chips
      60% Cacao Dark Chocolate Chips