Ghirardelli S'mores Tart

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.

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.

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

Exclusively developed for Ghirardelli by The Culinary Institute of America