Ghirardelli S'mores Tart

Servings: 24 individual tarts


  • 555 g Butter, unsalted
  • 11 g Coffee extract
  • 1 pinch Salt
  • 240 g Granulated sugar
  • 68 g Egg yolks
  • 5 g Vanilla extract
  • 6 g Coffee extract
  • 12 g Salt
  • 8 g Baking powder, sifted
  • 520 g Cake flour, sifted
  • 275 g Graham cracker crumbs, sifted
  • 120 oz Water
  • 400 g Granulated sugar
  • 280 g Glucose
  • 1 pinch Salt
  • 1000 g Heavy cream
  • 50 g Bourbon
  • 900 g Stanford Milk Chocolate
  • 250 g Ghirardelli 72% Cocao Chips
  • 270 g Egg whites
  • 405 g Dark brown sugar
  • 68 g Glucose syrup


  • GRAHAM CRACKER SHORT BREAD: Cream together the butter, sugar, yolks, extracts, and salt.
  • Mix in the dry ingredients.
  • Roll out dough to 3mm and chill.
  • Cut into 3" circles and 1" wide strips to line 2.75" x 1" tart rings.
  • 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.
  • 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.
  • Remove beans and parchment.
  • Finish baking at 325°F until golden brown - approx. 5-8 minutes.
  • CHOCOLATE BOURBON GANACHE: Simmer the water and sugar together. Add the glucose. Cook to a medium caramel color.
  • Remove from the heat and whisk in the butter and salt, then the warm cream and bourbon.
  • Bring back to a simmer.
  • If the caramel seizes when cream is added, simply bring to a boil and stir until dissolved.
  • Pour over the chocolate and let sit covered for 30 seconds.
  • Stir to emulsify.
  • Cool to 80°F before using to fill the shells.
  • BROWN SUGAR COFEE MERINGUE: Prepare a Swiss Meringue and whip to medium peaks and brulee.
  • ASSEMBLY: Brush the inside of each tart shell with tempered chocolate.
  • Fill each shell with Chocolate Bourbon Ganache and refrigerate to set.
  • Pipe the Brown Sugar Coffee Meringue on top

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